Thanks for the great question Aaron! It doesn’t matter how much spice you put on a brisket the spice is just about the crust the corned beef brisket the same thing it’s just the crust . Corned beef flavor is all inside which most of that comes from the brine which was soaked in. All corned beef brisket at the box stores you get from have already been brined or they couldn’t sell it as a corned beef brisket I hope this helped😁
@@jeffscookingadventure Thank you for the great answer to my question. I am cooking a box store pre done corn beef. I want to try brining out a brisket some day soon.
Thanks for the comment 🤘if you make your own brine for your brisket and after it is cured /soaked for a few days yes you would need to place in water simmer adding some more spices. Store bought already labeled as corned beef is ready to cook other than a simple rinse.
I cover my corn beef in water and soak for 1 hour. I then dry the outside of the brisket and add the spice packet to the meat side not the fat cap. cook at 250-275 to stall warp and finish to tender. So basically what he does in the video without covering up the corn beef flavor.
Thanks Rob for the comment! Your probably dead on right 👍a lot of what I cook is something I’ve never tried and share it with you all and hope it comes out good , if it don’t come out good it don’t go on TH-cam😎
@@jeffscookingadventure if you liked the outcome then thats all that matters. Like i said, it's one man's opinion. Maybe try one where you do it like i suggested and compare both methods to see if one way is better than the other?
With all that rub and sauce can you still taste the corn beef cause myself I like the flavor of corn beef as it comes.
Thanks for the great question Aaron! It doesn’t matter how much spice you put on a brisket the spice is just about the crust the corned beef brisket the same thing it’s just the crust . Corned beef flavor is all inside which most of that comes from the brine which was soaked in. All corned beef brisket at the box stores you get from have already been brined or they couldn’t sell it as a corned beef brisket I hope this helped😁
@@jeffscookingadventure Thank you for the great answer to my question. I am cooking a box store pre done corn beef. I want to try brining out a brisket some day soon.
Great video! I’ve read that corned beef should be soaked in water for several hours to remove salt. Is this true? Love the Corvette!
Thanks for the comment 🤘if you make your own brine for your brisket and after it is cured /soaked for a few days yes you would need to place in water simmer adding some more spices. Store bought already labeled as corned beef is ready to cook other than a simple rinse.
I cover my corn beef in water and soak for 1 hour. I then dry the outside of the brisket and add the spice packet to the meat side not the fat cap. cook at 250-275 to stall warp and finish to tender. So basically what he does in the video without covering up the corn beef flavor.
I think you should have pulled it at 165F, then wrapped it and brought it up to 205, like you would a brisket. But that's just my opinion
Thanks Rob for the comment! Your probably dead on right 👍a lot of what I cook is something I’ve never tried and share it with you all and hope it comes out good , if it don’t come out good it don’t go on TH-cam😎
@@jeffscookingadventure if you liked the outcome then thats all that matters. Like i said, it's one man's opinion. Maybe try one where you do it like i suggested and compare both methods to see if one way is better than the other?
Thanks man ! Will do.. I like feedback from you all pointers are always welcome👍
@@jeffscookingadventure id love to see a video of this when you do try it.
Why would you add more salt the corned beef is already like 40 % salt?
Thanks for the comment Steve ! I think it was a old recipe I found that I tried 👍
Looks good. Hope no one gets wild and hits the Vette with a dart😂
Thanks for the comment it was great brother! We will have to keep those taste testers under control😝