Any tricks to help a pastrami brisket that’s too salty?

[rschwensen]

I just took my 2 3lb pieces of brisket off the smoker that were brined for 5 days following meathead’s recipe but only had time for a 1 day desalinate. Turns out the pastrami is way salty. Any tricks to remove some of the saltiness once it’s cooked or am I going to try and just mask with some other food pairings?

Thanks for any help!

Rob

[Red Man]

No way to get it out now that I know of. Use it in dishes and don’t use any more salt. The salt should get plenty diluted in a hash. When I desalinate I do three water changes in 24 hours. If I’m curing my own I also put less salt in the cure.

[fzxdoc]

What he said.

[rschwensen]

Thanks—will do that next time

[Mr. Bones]

Don't use ya no table salt, up on toppa it???

[rschwensen]

Nope—kosher salt

[Mr. Bones]

thanks, it was meant: "don't add no dang dang salt, there to th table, when yall goes all kinda fixin to commence to begin to consume it.", th interrogative marks indicate it was a potential answer to yer initial query...

[rickgregory]

Well... you could soak it again but... yeah.

A tip for the future - when you've desalinated and think it might be ready to smoke, slice off a bit and fry it up then taste it. Do that with bacon too

[rschwensen]

Good idea

[Polarbear777]

Can also just microwave a small piece just to check the saltiness.