GO BLUE!! Cheap Corned beef Brisket for Final Four

[prestonk08]

Hey guys I am doing a couple leftover st paddys corned beef briskets on saturday. I am a little worried that they are gonna be too salty for my liking and not do well in the smoker. Other than diluting them some in fresh water per Jeffs previous recipe, do you guys have any other tricks to making these in the smoker, and if I'm worrying too much say so as well. I was planning on using Jeffs Texas style rub on them and covering panning them to help them along. Thanks and Go Blue!! Oh by the way they are like 3.25 a pound on sale right now!

 

[zippy12]

Soaking is water will remove salt

You should pastrami one!

 

[prestonk08]

I might do that. I was kinda thinking of doing these as sandwiches anyway but I wasn’t sure yet.

 

[tardissmoker]

Not good to p**s off the Pope!

 

[SmokinAl]

If it were me I would use just pepper, or pepper & the pickling spices that come in the corned beef package.
And soaking them for 6-8 hours, changing the water a couple of times will take most of the salt out.
Al

 

[gmc2003]

I agree with Al, don't use any salt in your rub, and soak for a few hours with multiple water changes.

Chris

 

[prestonk08]

That sounds good to me. I figured if they are that cheap I'll buy three and do one as pastrami and the other two I'll cook and just slice up and serve with some bbq. Its gonna be pretty windy here tomorrow so Ill be fighting that all day. I'll post some pics tonight and tomorrow. Thanks guys!!!!

 

[prestonk08]

 

[prestonk08]

So I did two with just pepper and one I did like a normal brisket but with a low salt rub.

 

[prestonk08]

Rubbed a mix of horseradish mustard and bbq on and panned them up.