"James Emanuel" > wrote in message
> Bought a real nice corned brisket point (8#). This was the local market's
> own, not packaged. They have them in a large brining vat, you ask for
one,
> they take it out and cut off the excess fat.
>
> Excellent texture and moisture. Flavor great except for a fair amount of
> excess saltiness. This is my second attempt using the same ingredients
and
> procedure, same outcome.
>
> God, I hate to mention it on this group (yes, we all remember you
> Moosemeat)........but what do you think an hour or two of simmering first
> would do, in place of the soak? It is, after all, a corned beef. Would
it
> cut down the salt? Anyone tried this?

Soak it longer, maybe 12 hour or more.

Better solution is to corn your own and that way YOU control the salt. Some
is needed to cure, but often too much is added, IMO.
Ed

http://pages.cthome.net/edhome