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
This is my first smoker and I've had some great success with it already. It was pretty easy to get some good results even on my first runs. I switched from chips to chunks for the wood and it...
Wanted a decent electric smoker that was almost setup, start and let it do its job with miminal intervention! Is it perfect no but as I live in Scotland weather is a challenge at times so had a...
Simply the best. The Bentley of all grills and it's the only ceramic grill made in the USA. The 400XL will smoke two 20 pound turkeys.
The smoker came packaged very nicely and easy to assemble. The construction of it is pretty solid. I have used it twice so far and both times the smoker itself was good. I did put on a gasket...
I started out on a friends Traegar at work and made the decision to get a pellet smoker, I researched for awhile and was leaning towards the Green Mountain Grill line, I went and checked them out...
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
- › Just getting started 1 second ago
- › Que for the Troops- Pa KCBS Comp 1 minute ago
- › My first shot at Beer Can Burgers...My first post in a while 8 minutes ago
- › Louisiana Grills Champion 15 minutes ago
- › Original recipe needed 15 minutes ago
- › Hi. I'm a newbie. I watched some youtube videos about turning my... 21 minutes ago
- › Yes I still cook! 21 minutes ago
- › Quick Newbie Question about the Crutch 29 minutes ago
- › Do you use foil under fish during smoking? 42 minutes ago
- › (2) 500 gal propane tank smoker build. Franklin style. 48 minutes ago
- › Grill Pro 31846 Propane Smoker by samwise
- › Bradley BTIS1 Original Fully Automatic 4-Rack Outdoor Food Smoker by ScotTex
- › Primo Oval XL Ceramic Grill by ZombieKitty
- › DGO1176BDC-D Vertical Offset Charcoal Smoker by Tragusa113
- › Pit Boss Grills 71820 Wood Pellet Grill by AB Canuck
- › Pit Boss 71700FB Pellet Grill with Flame Broiler, 700 sq. in. by BDawg
- › Traeger Industries, Inc. Timberline 850 by Submariner
- › Traeger Junior Pellet Grill by ednosnaws
- › Big Green Egg Kamado Grill MiniMax Portable Outdoor Smoker barbeque... by jshillin
- › Vision Grills Classic Kamado Charcoal Grill 596 Sq. In. Cooking... by THood
- › 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
- › CURING INFORMATION BY NEPAS
- › Goodly Vacuum Sealer
- › Differences Between Spareribs, St. Louis...