Peter Aitken wrote:

> "Default User" > wrote in message
> ...

> > These days I do my corned beef in the smoker. First I soak it in
> > plain water for a few days, changing water now and then, to remove
> > some of the salt. Then smoked for hours until nice and tender.
> >
>
> How is the result different from smoking a regular brisket? Less
> salty I imagine, anything else?

It tastes like corned beef, not regular beef. Much in the same what
that corned beef simmered on the stove top doesn't taste much like pot
roast.



Brian

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