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corned beef brisket

post #1 of 14
Thread Starter 

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?

post #2 of 14

I don't think there is since it has been cured. You could make pastrami out of it tho

post #3 of 14
Thread Starter 
Quote:
Originally Posted by Pineywoods View Post

I don't think there is since it has been cured. You could make pastrami out of it tho


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 14

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 14

Thats funny POPS.....

post #6 of 14

As usual, when Pops has spoken there is nothing more to be said.

 

Put some pastrami rub on that baby and enjoy your pastrami!!!!

post #7 of 14

Yea what Pops said ^^^^

post #8 of 14
Thread Starter 

i put the pastrami rub on it.

 

what internal temp should i take it up to?

 

i assume it is to be smoked at 225

post #9 of 14

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 14
Thread Starter 
Quote:
Originally Posted by dick Bullard View Post

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.....!     


do you foil round 170?

post #11 of 14

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 14
Thread Starter 
Quote:
Originally Posted by dick Bullard View Post

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 14

Personally I foil at 165-168 then take it to 188-190 then allow to cool before slicing but thats just my preference

post #14 of 14
Thread Starter 
Quote:
Originally Posted by Pineywoods View Post

Personally I foil at 165-168 then take it to 188-190 then allow to cool before slicing but thats just my preference


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.

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