Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
I smoked half of the corned beef brisket to 200 degrees. Without boiling it, it was very salty. I covered it with water and put it in the Instant Pot for 30 minutes and it retained some of the smoke flavor an became much less salty. I recently saw a recipe called Irish Tacos and tried it. It was just corned beef, coleslaw and pickled jalapeños. It was a nice change of pace.
I smoked half of the corned beef brisket to 200 degrees. Without boiling it, it was very salty. I covered it with water and put it in the Instant Pot for 30 minutes and it retained some of the smoke flavor an became much less salty. I recently saw a recipe I called Irish Tacos and tried it. It was just corned beef, coleslaw and pickled jalapeños. It was a nice change of pace.
