Brining or Not Brining, Smoked Meat vs. Corned Smoked Meat - Page 2 - BBQ Central

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Old 01-24-2010, 01:43 PM   #11
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Re: Brining or Not Brining, Smoked Meat vs. Corned Smoked Meat

Raw brisket is brined for 7 to 14 days which turns it into corned beef. Then, if you smoke the corned beef it turns into pastrami.
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Old 01-24-2010, 01:55 PM   #12
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Re: Brining or Not Brining, Smoked Meat vs. Corned Smoked Meat

Yeah that's what I don't like about it. I marinated the last point overnight and found it somewhat coming apart.
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Old 03-12-2010, 06:22 PM   #13
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Re: Brining or Not Brining, Smoked Meat vs. Corned Smoked Meat

Quote:
Originally Posted by BeeRich
Yeah that's what I don't like about it. I marinated the last point overnight and found it somewhat coming apart.
What did you marinade it in.....
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Old 03-12-2010, 07:53 PM   #14
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Re: Brining or Not Brining, Smoked Meat vs. Corned Smoked Meat

If I can remember (posted Jan 24, done 2 briskets since then), I made up a marinade of water, soy sauce, vinegar, etc. There's a video in here somewhere that explains all that.

In any case, I have brined the next one, and injected the one after that. Injection seems the best, but that too can be drier than I want. For a piece that's covered with a fat layer, it's surprisingly dry. The high temp cook is looking like it might need to be tried.
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Old 03-12-2010, 09:54 PM   #15
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Re: Brining or Not Brining, Smoked Meat vs. Corned Smoked Meat

Well somebody who can concoct a marinate that will turn a raw point to mush overnight got to be very gifted..using battery acid or maybe Lea N Perrins in the mix etc. Yall got me laughing too hard here. Kindly quit that

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Old 03-12-2010, 10:10 PM   #16
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Re: Brining or Not Brining, Smoked Meat vs. Corned Smoked Meat

Who said mush? Maybe your medication is off. I suggest doubling it. That way you won't laugh as much.
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Old 03-13-2010, 07:01 AM   #17
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Re: Brining or Not Brining, Smoked Meat vs. Corned Smoked Meat

What temp are you pulling the brisket at?
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Old 03-13-2010, 07:04 AM   #18
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Re: Brining or Not Brining, Smoked Meat vs. Corned Smoked Meat

According to my new database...last one, which was the best (but still too dry), 195F. I would like to improve on that, make it moist without looking like Pastrami.
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Old 03-13-2010, 07:24 AM   #19
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Re: Brining or Not Brining, Smoked Meat vs. Corned Smoked Meat

Are you letting it rest before you cut it?
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Old 03-13-2010, 07:41 AM   #20
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Re: Brining or Not Brining, Smoked Meat vs. Corned Smoked Meat

Yes. In fact I wrap it and let it rest for a good hour.
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