When you purchase a corned beef brisket from the store, it may very well be too salty for you and thankfully, there is an easy way to remove some of the salt if necessary.
Cut off a small bite sized piece of the meat and fry it in a pan until it's well done. Then give it a taste.
If it seems really salty to you, simply place the corned beef brisket into a pan of cold water and place it in the fridge for about 2 hours. This will leech a lot of that salt out of the meat.
Do another fry/taste test and see if that's better.
If it's still too salty, soak it for another 2 hours in clean, cold water in the fridge and test again
Once you get the meat at the right salt level for you, you can proceed with step 2 below.
Lay the meat in a pan (recommended) so you can season it on all sides without making a huge mess.
Brush vegetable or olive oil onto all sides of the meat to help the rub to stick. Regular yellow mustard also works well for this task.
Apply a generous portion of my Texas style rub (Purchase formula here | Purchase bottled rub) to all sides of the corned beef brisket.
My corned beef had a seasoning packet which included seeds of fennel, coriander, mustard and caraway along with allspice, cinnamon, pepper, dried chili and pieces of bay leaf. I decided to go ahead and use it on the very top of the beef to enhance the color and flavor.
If your's does not have a seasoning packet, you can add on some common pickling spices (available in a small can where you purchase spices)
You can season the night before if you wish or you can perform this task right before you are ready to smoke the corned beef. Your choice.
Once seasoned, the corned beef brisket is placed on a rack (if you have one) to make it very easy to transport the beef to and from the smoker.
I actually placed mine on a piece of wood for presentation purposes however, due to the low, indirect temperature of the smoker, the wood plank will not get hot enough to smoke and add any immediate flavor to the meat so it's just for looks.
Set up your smoker for cooking indirect at about 225-240°F using cherry wood if you have it. Any smoking wood will work just fine.
If your smoker uses a water pan, fill it up. A little humidity in the smoker goes a long way toward helping the meat to not dry out as bad in the smoker.
Once the smoker is ready to go, place the corned beef brisket flat in the smoker on the rack or directly on the grate.
My corned beef brisket had a very thin fat cap so I placed it in the smoker with the fat cap facing down. Once again, this was for presentation purposes and I wanted the top side to be meat with the seasoned crust.. no fat.
Monitor the temperature of the brisket using a digital probe meat thermometer such as the Smoke by ThermoWorks so you will know exactly when it's done.
The meat is safe to eat when it reaches 160°F but is usually cooked to 190°F to allow it to get more tender.
You can expect this to take from 6-10 hours depending on the thickness of the corned beef brisket that you are using. The thicker is is, the longer it will take to reach it's done temperature.
When the meat is done cooking, it can be held for 3-4 hours (if needed) wrapped in foil until dinner time as long as it is kept at or above 140°F.
To serve, slice the meat up into ¼ inch pieces.
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