Second Corned Beef Brisket

[Parshooter]

So this is my second smoke of a corned beef brisket. First was a salty disaster. Only rinsed it, didn't do the multi-hour soak n' rinse. But did make for a good hash. This one I did do the soak n' rinse and it helped but could have done it longer, more rinsing. Rubbed it with a salt-free rub and let it sit overnight. Smoked it at 250. It was cooking fast so I decided to not wrap it. Did spritz every two or so hours, with Better Than Bullion beef broth (not full strength). That was mistake # 2. There is salt in the broth. Texture/doneness was great. Just a bit salty but did make for some killer Rueben sammies.

 

[JLeonard]

Looks good!

Jim

 

[sandyut]

Looks good. I usually soak at least overnight with a couple few water changes. the premade corned beef is crazy salt IMO which if you use a boil cook method is fine because it comes out in the boil. Smoking one for CB, you just gotta get the salt out. Especially if you dont like highly salted foods.

 

[Steve H]

The brand of CB I use for pastrami never gave me a problem. I use the brand Grobbels. I just give it a good rinse. Soak for a hour. Rinse again. Then get ready to smoke it. Pat dry. And let it sit uncovered overnight in the fridge. Then rub with what you like. I use cracked pepper and coriander. Then smoke away.

​