is there any way i can make a pre-marinated corned beef brisket taste like a regular brisket? can i just rub it like normal (perhaps even leave the salt out of the rub) and expect it to taste like regular barbecue brisket?
- topicBriskettagged by System, 7/13/10
Related Forum Threads
- Prepping Brisket Last post on 9/18/15 at 6:42am in Beef
- Overnight 1st brisket smoke with pics! Last post on 2/5/15 at 1:22pm in Beef
- Question on smoking a brisket and ribs together Last post on 12/24/14 at 6:37am in General Discussion
- First Brisket, Question regarding cut of meat Last post on 12/19/14 at 1:18pm in Beef
- Small Pretrimmed brisket...First time! Last post on 12/20/14 at 2:27pm in Beef
Cherry Dry Rub Recipe And Process
Last edited: 9/22/12
- Geeks Basic BrisketLast edited: 4/28/11
- Brisket Separation TechniqueLast edited: 9/9/10
- Red Bell Pepper Rub Naturally Sweet And Mildy Spicy No SugarLast edited: 8/28/13
- Brisket Marinade And RubLast edited: 5/25/10
I've been very impressed with this smoker.The slow smoker attachment is actually a cold smoking device.Made smoked cheese,scallops and found the flavor to be just right.
Wish I had read this site before purchasing my Traeger grill from Home Depot. Luckily I was within the 90 days for returns. Like other posts - the pellets would not feed into the hopper - I...
I've owned two smokers. This one does a GREAT JOB for a lower end priced electric smoker. I've created some amazing smoked food in this smoker. I would recommend getting this smoker if you want to...
I've had my SH smoker for about 2.5 years... took a while to get the draft set exactly where I wanted it, but once that was right it's been a dream to use. Under most conditions, and for most of...
corned beef brisketpost #1 of 146/20/10 at 10:57pmThread Starter
SmokingMeatForums.com Top Pickspost #2 of 146/20/10 at 11:21pmpost #3 of 146/20/10 at 11:42pmThread StarterQuote:
would soaking it overnight get enough salt out of it where i could use my rub on it and still smoke it the same way and use my sauce on it?post #4 of 146/21/10 at 2:00am
No, the curing has fundamentally changed the chemistry of the meat and can't be soaked out or reversed. It's been pickled. It'd be like trying to turn a pickle back into a cucumber.post #5 of 146/21/10 at 5:32ampost #6 of 146/21/10 at 5:50ampost #7 of 146/21/10 at 6:01ampost #8 of 146/21/10 at 6:52amThread Starterpost #9 of 146/21/10 at 7:24am
I pull mine out at 180 degrees, but some people like to take it to 200-205 degrees.....I didn't ever notice much difference, but it does take considerably more time to get it to 205 degrees..........RICK Just a matter of preference.....!post #10 of 146/21/10 at 7:31amThread StarterQuote:
do you foil round 170?post #11 of 146/21/10 at 11:09am
I just pull it at 180 (taste it of course), wrap it in foil, let is cool for just a little bit and then into the frig. untill later or the next day.....Slices great when it is cold.....RICK When I have taken it up to 200-205 I used to foil at 180 or so and then back into the smoker or oven to bring the temp. up to 200-205 degrees (250 degree oven)post #12 of 146/21/10 at 11:18amThread StarterQuote:Originally Posted by dick Bullard
I just pull it at 180 (taste it of course), wrap it in foil, let is cool for just a little bit and then into the frig. untill later or the next day.....Slices great when it is cold.....RICK When I have taken it up to 200-205 I used to foil at 180 or so and then back into the smoker or oven to bring the temp. up to 200-205 degrees (250 degree oven)
any benefit to taking it to 200? more tender?post #13 of 146/21/10 at 12:02pmpost #14 of 146/21/10 at 1:17pmThread StarterQuote:
i ended up foiling around 175 and now have them up to about 185 in the thickest part. however down towards the end its around 195 and super tender so im thinking about having it go up to around theat temp in the thick part too.
- corned beef brisket
SmokingMeatForums.com Top Picks
- Geeks Basic Brisket
- › Salt and pepper rack on the spit 1 minute ago
- › Smokin Loco 3 minutes ago
- › Pork shoulder question 4 minutes ago
- › First Paper Smoke w/Q-View 6 minutes ago
- › Weber Customer Service Outstanding 9 minutes ago
- › Chuck pan, foil, or nothing? 10 minutes ago
- › Putting on a small pork loin piece 12 minutes ago
- › First timer smoking chicken leg quarters 14 minutes ago
- › Chocolate Rub Ribs 16 minutes ago
- › Smoked turkey 17 minutes ago
- › Masterbuilt 30" 20070312 with Window by ronaldjallen1
- › Traeger Texas Pellet Grill by albell
- › Masterbuilt Model 20070210 30" Electric Smokehouse by SmokeScience
- › Char-Griller Competition Pro 8125 by Crankbolt
- › Outdoor Leisure 34168G Smoke Hollow Propane-Gas Smoker by raider2119
- › Masterbuilt 20070115 Bluetooth Smart Digital Electric Smoker,... by Jeff Houser
- › Masterbuilt 30" Black 20070511 by Smokingmax
- › Weber Summit S-670 by Grillin Joey
- › Old Country Brasos by SomeTexasSmoker
- › Traeger TFB29LZA Junior Elite Grill by PaulJ
- › Why in Thailand has many coconut shell.
- › Top 2 Traeger Grill in 2017
- › From Bon Appétit - Breaking down and...
- › My First Smoked Brisket
- › The "UNCURED" Fallacy
- › Fassett's Quality Foods
- › CURING and SMOKING - The Basics
- › Hamburger, ground beef, minced beef
- › A great foldable smoker, one of a kind
- › Dr. Baker's Famous Chicken BBQ