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The Water Cooler
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<blockquote data-quote="dennishoddy" data-source="post: 3229761" data-attributes="member: 5412"><p>How is the saltiness of the meat since you brined it?</p><p>We had a corned beef in the freezer and I decided to put it on the traeger after dividing it into three sections as there is only two of us to eat it. Soaked it in water for about 30 minutes before putting it on the Traeger for 5 hours at 225 degrees and wrapping for two.</p><p>Amazingly tender but it was so salty we couldn't eat it as slices.</p><p>Probably get a head of cabbage and put it there where the saltiness will be diluted. Kind of disappointed as I thought it was going to turn out with a nice flavor.</p><p>We still had some fresh garden asparagus sauteed in olive oil lightly and then put into a dish with some parmesan cheese melted over the top in the MW and a kale salad to eat.</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 3229761, member: 5412"] How is the saltiness of the meat since you brined it? We had a corned beef in the freezer and I decided to put it on the traeger after dividing it into three sections as there is only two of us to eat it. Soaked it in water for about 30 minutes before putting it on the Traeger for 5 hours at 225 degrees and wrapping for two. Amazingly tender but it was so salty we couldn't eat it as slices. Probably get a head of cabbage and put it there where the saltiness will be diluted. Kind of disappointed as I thought it was going to turn out with a nice flavor. We still had some fresh garden asparagus sauteed in olive oil lightly and then put into a dish with some parmesan cheese melted over the top in the MW and a kale salad to eat. [/QUOTE]
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