Corned Beef Question

[SmokinAZ]

I picked up a couple of Corned Beef points at the grocery yesterday. Reading through all the posts here, I'm wondering if it is really necessary to desalinate them for two days before I cook them? I was planning to apply the packaged spices and cook on the PBC through the stall, then wrap to about 200, and cambro for a couple of hours. Any thoughts?

[mrteddyprincess]

The ones from the store turn out really salty if you don't soak for at least a few hours or over night. Good luck!

[Mosca]

Yes. Traditionally corned beef is made by boiling/simmering the meat. Since you aren’t boiling, you have to desalinate it.

[bbqLuv]

That is my answer. You beat me to it.

[texastweeter]

Soak them. First few bites will seem ok, but if you don't you will be sorry in long run. Remember they instruct you to cook those by boiling

[Spinaker]

I always soak for about 12 hours, then apply Meatheads Pastrami rub and let that sit for a couple of days. Throw out the package that came with the corned beef.

[CaptainMike]

I'm with dis guy!

[efincoop]

+2

[Oak Smoke]

+3

[SmokinAZ]

Thanks All, I'll go ahead and plan on soaking them before cooking. Is 200 okay on the cooking temp or should I take 'em to 205?

[efincoop]

The general consensus is to cook brisket until it is probe tender. Depending on you particular piece of meat that can happen anywhere from the 190's into the low 200's.

[SmokinAZ]

Thanks! I'll start checking it around 190.

[bbqLuv]

FYI. How did corn beef get its name?
The word "corn" originally meant grain, referring to a small particle of something. Thus, the word "corned" means corns of salt used to create the brine that the beef is cured in.

[texastweeter]

All this time I thought it was PORNED beef...

[bbqLuv]

LOL you're funny

[SmokinAZ]

LMAO! There goes that discussion...