corned beef questions

[redneckviddles]

I have two of those bagged corned beef briskets that are always on sale after St. Pats day in the freezer. I have the cooking process in mind to smoke for 4-5 hrs at 200 then SV for 30 hrs like another member on here did.

My question is about the prep; should i just soak/ rinse in cold water to rinse the excess salt off the bagged meat or should i wet brine it a few days in spices, or dry brine a few days or what? Thanks

 

[eddiememphis]

Corned beef is a "salt cured" product, which means it does not need additional brining.

Rinse it well then smoke it and you have pastrami. You can add a rub but make sure it is salt free, otherwise the meat will be too salty for most people's taste.

 

[DanMcG]

Eddie's got ya covered, Check the label and I guarantee it will say it's "enhanced" with salts and tenderizers. Just soak it for a few hours, changing the water a couple times. dry it off and rub on some spices and your good to go. I usually just go with cracked black pepper and coriander.
Good luck!

 

[redneckviddles]

Thanks guys, I will give them a rinse and some salt free spice. Now I just need a day off from work to put the plan in action!