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
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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
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