My local supermarket has the usual Corned beef display for St. Paddy's
day....red colored points and flats in Cryovac
bags. This year they have honkin big whole "Grey" Briskets that look like
they processed them at the store...I know I need to ask them how they were
processed, but in the mean time...anyone think they would be too salty to
just throw in a smoker? I hadn't heard of grey brisket VS regular corned
beefs...

"David G." > wrote in message
...
> My local supermarket has the usual Corned beef display for St. Paddy's
> day....red colored points and flats in Cryovac
> bags. This year they have honkin big whole "Grey" Briskets that look like
> they processed them at the store...I know I need to ask them how they were
> processed, but in the mean time...anyone think they would be too salty to
> just throw in a smoker? I hadn't heard of grey brisket VS regular corned
> beefs...

The gray has no nitrates, but still plenty of salt. I'd give in an overnight
soak.