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The Water Cooler
General Discussion
Smoked Brisket Ideas
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<blockquote data-quote="tRidiot" data-source="post: 2900913" data-attributes="member: 9374"><p>I would highly, HIGHLY recommend the desalinating soak. If I remember mine correctly, we soaked overnight and it was still very salty, it was not appetizing at all. I have been meaning to try it again. Mine was also very tough. I don't remember what temp I cooked it to, but it obviously needed longer. Everyone else told me it was ok, but I know better - it sucked.</p><p></p><p></p><p></p><p>Mine cured for 5 days and wasn't QUITE finished. Yours should be just fine by now, unless it's a HUGE hunk of meat. I personally don't think a couple-hour soak is enough. I think you're going to need at least a full day. That's my recommendation.</p></blockquote><p></p>
[QUOTE="tRidiot, post: 2900913, member: 9374"] I would highly, HIGHLY recommend the desalinating soak. If I remember mine correctly, we soaked overnight and it was still very salty, it was not appetizing at all. I have been meaning to try it again. Mine was also very tough. I don't remember what temp I cooked it to, but it obviously needed longer. Everyone else told me it was ok, but I know better - it sucked. Mine cured for 5 days and wasn't QUITE finished. Yours should be just fine by now, unless it's a HUGE hunk of meat. I personally don't think a couple-hour soak is enough. I think you're going to need at least a full day. That's my recommendation. [/QUOTE]
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