Mitch@this_is_not_a_real_address.com said:On impulse, I picked up a brisket that was on sale.
I've never made brisket. When I got it home, I realized that it was
corned.Can I still use a brisket recipe such as:
http://beef.allrecipes.com/az/MidwstBriskt.asp
What exactly does "corned" change?
Usually corned beef is too salty for most people in a roasted or smoked
situation. If like very salty meat, that may not be a problem. I do a
reverse brining, soaking the corned beef in plain water for a few days,
under refigeration, changing the water now and then.
After that, into the smoker, although you can bake it like the recipe
you have. I always maintain that smoked brisket isn't pastrami because
of the texture difference you get because of the pressing step, but
others call it pastrami. It'll be tasty no matter what you do.
Brian
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