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?



Jim Emanuel