Instructions on corned beef package: "Dump
roast in water and boil for 3 and 1/2 hours
until tender."

Anyone have tips for cooking corned beef on a
WSM? Soaking beforehand to remove salt sounds
like a good idea. At what internal temperature
would you remove the roast from the cooker?

-- Yip

"Yip Yap" wrote in message
om...
Instructions on corned beef package: "Dump
roast in water and boil for 3 and 1/2 hours
until tender."

Anyone have tips for cooking corned beef on a
WSM? Soaking beforehand to remove salt sounds
like a good idea. At what internal temperature
would you remove the roast from the cooker?


I second this question.

--
Fosco Gamgee Whitfurrows
and his 6" boner
waiting patiently for someone to answer the yipster.

On Fri, 12 Mar 2004 17:55:02 -0800, "F.G. Whitfurrows"
wrote:


"Yip Yap" wrote in message
. com...
Instructions on corned beef package: "Dump
roast in water and boil for 3 and 1/2 hours
until tender."

Anyone have tips for cooking corned beef on a
WSM? Soaking beforehand to remove salt sounds
like a good idea. At what internal temperature
would you remove the roast from the cooker?


I second this question.

Jack Schidt posted a nice pic of this a few months ago and i asked
about it. He basically got the factory made version, soaked it
overnight, dried it out and rubbed it with [insert favourite rub
here], and k'd it over a low heat until he thought it was ready.
Served it covered with stuff. There ! A precise road map for you.

I've done a couple of there on indirect at 220F to an internal of 130F
and they have been great.

Harry

I hadn't thought about soaking over night.......would it be real salty if I
didn't? I was going to Q 2-3 of them and shred the meat. My wife makes great
Rueben wraps with corn beef. Cheese, Thousand Island, corn beef,
Sauerkraut, -- wrap and heat in oven until the cheese oozes out. Good fast
meal.

Oncler wrote:
I hadn't thought about soaking over night.......would it be real salty if I
didn't? I was going to Q 2-3 of them and shred the meat. My wife makes great
Rueben wraps with corn beef. Cheese, Thousand Island, corn beef,
Sauerkraut, -- wrap and heat in oven until the cheese oozes out. Good fast
meal.


How salty you ask? If you read (and believe) the nutrition label you
will find that cooked as recommended there is about 1000 mg (a full
gram) of sodium in 4 ounces of corned beef. If I were to risk it, I
would soak it for two days with water changes every 12 hours.

Matthew

F.G. Whitfurrows wrote:

"Yip Yap" wrote in message
om...

Instructions on corned beef package: "Dump
roast in water and boil for 3 and 1/2 hours
until tender."

Anyone have tips for cooking corned beef on a
WSM? Soaking beforehand to remove salt sounds
like a good idea. At what internal temperature
would you remove the roast from the cooker?



I second this question.


If the corned beef is made from brisket, I would cook it till it reached
about 185°, just like an uncorned brisket.
Have never tried soaking it in water to remove salt. Some make thier
own corned beef for a couple of reasons.
1. To have the control of how much salt to use(typically they want less
than what the packing house would use).
2. They have a favorite recipe for doing so. Corned beef is basically
brined beef.

Check out this site for smoked corned beef.
http://www.zenreich.com/ZenWeb/smokedcornedbeef.htm

I have seen this site referenced a few times for corned beef. So some
must think it's worth while info. :-)

Happy Q'en,
BBQ

In article m,
"Matthew L. Martin" wrote:
How salty you ask? If you read (and believe) the nutrition label you
will find that cooked as recommended there is about 1000 mg (a full
gram) of sodium in 4 ounces of corned beef. If I were to risk it, I
would soak it for two days with water changes every 12 hours.

I'm wondering if injections of water or wine woiuld help with the
desalination process. A 2 day soak with four changes is how i did my
last one and it was still pretty salty.

monroe(gotta use this stupid injector thingy for something)

On Sat, 13 Mar 2004 06:57:14 -0500, "Oncler"
wrote:

I hadn't thought about soaking over night.......would it be real salty if I
didn't? I was going to Q 2-3 of them and shred the meat. My wife makes great
Rueben wraps with corn beef. Cheese, Thousand Island, corn beef,
Sauerkraut, -- wrap and heat in oven until the cheese oozes out. Good fast
meal.

Gosh, I honestly can't say, Oncler - but I've had OK results just
going for the morning for that evening's fress.

Harry

Monroe, of course... wrote:
In article m,
"Matthew L. Martin" wrote:
How salty you ask? If you read (and believe) the nutrition label you
will find that cooked as recommended there is about 1000 mg (a full
gram) of sodium in 4 ounces of corned beef. If I were to risk it, I
would soak it for two days with water changes every 12 hours.

I'm wondering if injections of water or wine woiuld help with the
desalination process. A 2 day soak with four changes is how i did my
last one and it was still pretty salty.

monroe(gotta use this stupid injector thingy for something)

Dunno about injecting a corned beef, but I picked up a cheap injector and a
bottle of the Cajun/Tabasco marinade at Lowe's a few weeks ago and I shot a
spatchcocked chicken slap full up with the stuff. Felt like I was a pusher
under the Main Street Bridge, but I gotta admit, dat boid, she was very
tasty. I would have added more Tabasco, but I have *her* to please, so I
ran the marinade stock, no mods. Monroe, you might give the stuff a try,
maybe with a little superchargin'.

Jack Curry

I asked the Butcher at the Supermarket today, and he said...Why
bother...just get a brisket. Too much salt in the brined brisket. He talked
me right out of it. I have been putting off doing my first brisket, so I
think I'll try that first. I'm just waiting for warmer day's....the WSM uses
alot of fuel in these cold days.

In article ,
says...
In article m,
"Matthew L. Martin" wrote:
How salty you ask? If you read (and believe) the nutrition label you
will find that cooked as recommended there is about 1000 mg (a full
gram) of sodium in 4 ounces of corned beef. If I were to risk it, I
would soak it for two days with water changes every 12 hours.

I'm wondering if injections of water or wine woiuld help with the
desalination process. A 2 day soak with four changes is how i did my
last one and it was still pretty salty.

monroe(gotta use this stupid injector thingy for something)


Same here. Made two pastramies using the rub off the Virtual Weber
site, subsituting aleppo pepper for the paprika and adding and tablespoon of onion
powder to the mix. After 2 days of soaking the cheap 77 cent a pound
corned beefs changed the water 4 times , rubbing, then smoking them over hickory
lump till the internel temp was 155, they were still on the salty side. Delicious
anyway.

Bill

Oncler wrote:
I hadn't thought about soaking over night.......would it be real salty if I
didn't? I was going to Q 2-3 of them and shred the meat. My wife makes great
Rueben wraps with corn beef. Cheese, Thousand Island, corn beef,
Sauerkraut, -- wrap and heat in oven until the cheese oozes out. Good fast
meal.

I've done it buth ways...soaked and not soaked. Not soaked is, as you say, very
salty. IMO, worth the time and effort to soak, even soak, dump the water, soak
again, then smoke like you would an un-corned brisket.

BOB

Monroe, of course... wrote:
In article m,
"Matthew L. Martin" wrote:
How salty you ask? If you read (and believe) the nutrition label you
will find that cooked as recommended there is about 1000 mg (a full
gram) of sodium in 4 ounces of corned beef. If I were to risk it, I
would soak it for two days with water changes every 12 hours.

I'm wondering if injections of water

or wine

Sounds like alcohol abuse to me...

woiuld help with the
desalination process. A 2 day soak with four changes is how i did my
last one and it was still pretty salty.

monroe(gotta use this stupid injector thingy for something)