- Aug 26, 2018
- 68
- 10
Bought a St Helens 16lb corned beef(not brisket) from SmartnFinal(cashncarry).
Cut it up into 3 5ish lb sections. On Monday night cooked a traeger smoked corned beef(2hours) and then finished it off simmering(225 for 4 hours) in the oven.. Got a 5 Star Thumbs up for all taste testers... Had the slight smokiness of mesquite/apple and then was very moist from the simmer process.
The other 2 pieces have been in a brine in the fridge since Monday. Tomorrow I want to do another 7 lb smoked corned beef same recipe as above and try to make a pastrami with 4 lbs remaining.
My question is since the other pieces have been brining for 6 days now. How can I tell the salt content? I've read a bit and some suggest to soak the brined beef in water before I put it on the smoker.
Cut it up into 3 5ish lb sections. On Monday night cooked a traeger smoked corned beef(2hours) and then finished it off simmering(225 for 4 hours) in the oven.. Got a 5 Star Thumbs up for all taste testers... Had the slight smokiness of mesquite/apple and then was very moist from the simmer process.
The other 2 pieces have been in a brine in the fridge since Monday. Tomorrow I want to do another 7 lb smoked corned beef same recipe as above and try to make a pastrami with 4 lbs remaining.
My question is since the other pieces have been brining for 6 days now. How can I tell the salt content? I've read a bit and some suggest to soak the brined beef in water before I put it on the smoker.