In article .net>,
"James Emanuel" > wrote:

> So here's the deal.
>
> 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.
>
> Took it home, soaked in cold water for 2 hours to leach out some of the
> salt, coated in fresh cracked pepper, then 20 hours on a K7 at about 200-220
> degrees, till it reached 188.
>
> 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?

Boiling will take out more than just the salt and render it unsmokeable
(if that's even a word). If you boil it you might as well add cabbage
and taters just like Oma used to. Nuttin wrong with that at all.
Just soak it more (at least overnite) and with multiple soak water
changes. OR corn it yerself and use less salt.

monroe(moosemeat bites!)