Looking for opinions on a pellet grill

[pnoon]

Originally Posted by aero95

Your telling me you didn't buy a brisket when you got the grill at costco. What gives

Actually, we did.

I had been thinking about buying a pellet grill for a couple of weeks. Traeger was the front runner. My wife was shopping at Costco Sunday morning and called to tell me of the road show. She actually came home with a 4 lb brisket even before we bought the grill. I also have a couple of corned beef briskets that I bought when they were on sale for St. Patty's day. I think I'm gonna do the corned beef on Saturday.
http://www.traegergrills.com/recipes/detail/74

[T.G]

Originally Posted by pnoon

Actually, we did.

I had been thinking about buying a pellet grill for a couple of weeks. Traeger was the front runner. My wife was shopping at Costco Sunday morning and called to tell me of the road show. She actually came home with a 4 lb brisket even before we bought the grill. I also have a couple of corned beef briskets that I bought when they were on sale for St. Patty's day. I think I'm gonna do the corned beef on Saturday.
http://www.traegergrills.com/recipes/detail/74

Peter, a comment on that recipe - the bagged corned beef is typically cured with extra salt because some will be lost in the boiling process. Now, if you don't boil the meat, all that extra salt stays in the meat, so I would advise caution if you chose to add any rubs that have salt in them, ie: commercial rubs, which typically have a very high percentage of salt in them, or any sauce combinations involving a lot of salt, or, depending on your tastes, you might push the food into the category of inedible. You can also soak the meat for a few hours prior to cooking, changing the water every hour, to reduce the salt levels a bit.

[pnoon]

Originally Posted by T.G

Peter, a comment on that recipe - the bagged corned beef is typically cured with extra salt because some will be lost in the boiling process. Now, if you don't boil the meat, all that extra salt stays in the meat, so I would advise caution if you chose to add any rubs that have salt in them, ie: commercial rubs, which typically have a very high percentage of salt in them, or any sauce combinations involving a lot of salt, or, depending on your tastes, you might push the food into the category of inedible. You can also soak the meat for a few hours prior to cooking, changing the water every hour, to reduce the salt levels a bit.

Good point, Adam.
When I was young, my mother used to soak the ham to reduce the salt. I will definitely do that with the corned beef.
Posted via Mobile Device

[T.G]

Originally Posted by pnoon

Good point, Adam.
When I was young, my mother used to soak the ham to reduce the salt. I will definitely do that with the corned beef.
Posted via Mobile Device

The last time I used bagged CB for a smoker, I think I soaked it for 2-3 hours and I didn't feel that it was long enough, but tastes vary.