"Janet Wilder" > wrote in message
...
> Kent wrote:
>> "RockPyle" > wrote in message
>> ...
>>> With St. Patrick's Day coming up, Corned Beef went on sale at the
>>> local meat playground (Cattleman's Meats in Taylor, MI). A buddy and
>>> I went Friday to pick up a couple of corned briskets and I also got a
>>> hunk o' shoulder.
>>>
>>> So today I woke up bright and early to make pastrami and pulled pork.
>>> I have a Brinkmann Square vertical smoker with a Home Depot Stainless
>>> grilling wok as my firepan and today was the day I was going to forego
>>> the water in the pan and switch to sand.
>>>
>>> It was a remarkably positive switch. I bought some playsand and
>>> filled the water pan to about 1 inch from the top, covered the pan in
>>> heavy duty foil and put a pie pan also covered in HD foil over the
>>> middle.
>>>
>>> When I fired up the coals, I left the bottom vents at 1/4 open, where
>>> I usually run the unit with water in the pan. As it stabilized, it
>>> was up around 300*F, so I closed the vents all the way (but it is
>>> still not very well sealed). What a difference! The temperature
>>> stayed between 260* and 275* and the coals lasted *forever*! I added
>>> much less fuel than usual over the cook, and not having to add water
>>> was really nice. I had a quicker than usual cook as well, 9 hours to
>>> 194* on the pork and 188* on the brisket. I expect to spend less heat
>>> heating water, but I'll keep an eye on future cooks to see if they
>>> really get quicker (my usual brisket/pulled pork time is 11 hours).
>>>
>>> I am a believer in sand in the pan now! I expected more drippings in
>>> the pie pan, but was happy to wrap the foil up and discard cleanly.
>>>
>>> I am taking pics, and may find a way to post them.
>>>
>>> Time to go eat!!!!
>>>
>>> Rock
>>>
>>>
>> Did you do anything to reduce the salt in the corned brisket? Do you
>> need to? I've thought of soaking the brisket in advance.
>
> My mother always soaked the corned beef brisket overnight. I have soaked
> it for about 5 hours in cold water, changing the water once during the
> period. I find the meat to be a lot less salty and a lot more tasty
> without all that salt.
>
> Janet Wilder
>
After the soak, Janet, at what BBQ temp does it go in and for how long? Do
you cook it over water, or over sand[feeble attempt at humour]? Seriously,
over water, or no?

Kent