corned beef brisket

Discussion in 'Beef' started by jjw, Jun 21, 2010.

  1. jjw

    jjw Smoke Blower

    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?
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I don't think there is since it has been cured. You could make pastrami out of it tho
  3. jjw

    jjw Smoke Blower

    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?
  4. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    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.
    Last edited: Jun 21, 2010
  5. roller

    roller Smoking Guru SMF Premier Member

    Thats funny POPS.....
  6. venture

    venture Smoking Guru OTBS Member

    As usual, when Pops has spoken there is nothing more to be said.

    Put some pastrami rub on that baby and enjoy your pastrami!!!!
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Yea what Pops said ^^^^
  8. jjw

    jjw Smoke Blower

    i put the pastrami rub on it.

    what internal temp should i take it up to?

    i assume it is to be smoked at 225
  9. 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.....!     
  10. jjw

    jjw Smoke Blower

    do you foil round 170?
  11. 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)
  12. jjw

    jjw Smoke Blower

    any benefit to taking it to 200? more tender?
  13. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Personally I foil at 165-168 then take it to 188-190 then allow to cool before slicing but thats just my preference
  14. jjw

    jjw Smoke Blower

    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.

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