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
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.