Accidentally got a kosher “soaked and salted” brisket – what now?
What do I do to prep it?
by my_law_throwaway
30 Comments
woojo1984
Pastrami is in your future
EDIT: Not cured! My mistake
DiamondCrustedHand
Throw it in. What you waiting for. Send it
bscher87
Pepper, garlic powder, paprika. Send it at 225.
Shimbot_mk3
Cook like normal, just go a little lighter on salt. All kosher meat has to go through a salting process because of Jewish law. I think the “soaked and salted” statement is just showing that they’ve done the process. I cook kosher briskets all the time, just go a tad bit lighter on salt and it’ll be perfectly fine.
elboltonero
The sodium is low still, I’d treat it as normal. Maybe a little less salt.
--AV8R--
Make some Rubens
AwarenessGreat282
Cook like normal, reduce the salt in the rub.
jbmoore5
Kosher meat tends to run a little salty, but it’s otherwise the same as any other similar cut. We usually just use less salt when we cook it,
Rex_Lee
Send it
Fun_Can_4498
I think you’ll be ok. It’s just pre seasoned
Worldview-at-home
I believe the next step is cook it and then
TuckATL
Normal prep, normal cook. I’ve got some buddies who are Jewish and I cook these when we hang.
BrewAllTheThings
“Kosher” is a termed used to describe something that has been koshered. Koshering meat is a process of soaking and salting to remove blood. It’s an otherwise perfectly normal (likely higher quality) brisket. That particular one is “glatt” kosher, which means the animal so had perfect lungs
Ruprecht_no
Cook it
TheBagelsteinDK
Ship it to me, I cant get kosher meat where I am at and would love to smoke some brisket for my jewish family
Pagan_Zod
It’s just brined. Season it up and cook it.
i_ata_starfish-twice
The best brisket you’ll ever make. It’s already brined for you. I smoke tons of these a year and they are always amazing
rival_22
Just watch the salt. If you typically use a rub with a decent amount of salt, you should probably cut back on that a little bit.
kromang
Don’t add salt lol
gantz1212
Just be glad it’s kosher soaked and not Mormon soaked
According-Work-7772
Smoke it.
meh_69420
All other comments aside, y’all need to try smoking a corned beef brisket next time you see them.
robtalee44
Next time around, a little brine and smoke and you have yourself Pastrami!
OctoGuppy
It’s basically lightly cured. Use less than normal salt
Illustrious_Win_5896
Mustard and Adobo and that’s it. Throw it in smoker low slow under 250 till internals get to 165 degrees. Rest in cooler for several hours.
Edit: left important piece out. Wrap in foil or butcher wrap @ 165 until 203 degrees then Texas rest. Special credit goes to “Spiders_13_spaghetti”for pointing out this lack of proof reading.
Corporate-Scum
Nothing lost. Coat it in pepper corns, coriander and mustard seeds… turn that bad boy into pastrami.
513FireKat
Make corned beef or pastrami
GangstaRIB
Done a few smoked corned beefs. They were great.
12221203
Make pastrami! Soak it in water change a couple of times then mustard and black pepper . From there just like a brisket
30 Comments
Pastrami is in your future
EDIT: Not cured! My mistake
Throw it in. What you waiting for. Send it
Pepper, garlic powder, paprika. Send it at 225.
Cook like normal, just go a little lighter on salt.
All kosher meat has to go through a salting process because of Jewish law. I think the “soaked and salted” statement is just showing that they’ve done the process.
I cook kosher briskets all the time, just go a tad bit lighter on salt and it’ll be perfectly fine.
The sodium is low still, I’d treat it as normal. Maybe a little less salt.
Make some Rubens
Cook like normal, reduce the salt in the rub.
Kosher meat tends to run a little salty, but it’s otherwise the same as any other similar cut. We usually just use less salt when we cook it,
Send it
I think you’ll be ok. It’s just pre seasoned
I believe the next step is cook it and then
Normal prep, normal cook. I’ve got some buddies who are Jewish and I cook these when we hang.
“Kosher” is a termed used to describe something that has been koshered. Koshering meat is a process of soaking and salting to remove blood. It’s an otherwise perfectly normal (likely higher quality) brisket. That particular one is “glatt” kosher, which means the animal so had perfect lungs
Cook it
Ship it to me, I cant get kosher meat where I am at and would love to smoke some brisket for my jewish family
It’s just brined. Season it up and cook it.
The best brisket you’ll ever make. It’s already brined for you. I smoke tons of these a year and they are always amazing
Just watch the salt. If you typically use a rub with a decent amount of salt, you should probably cut back on that a little bit.
Don’t add salt lol
Just be glad it’s kosher soaked and not Mormon soaked
Smoke it.
All other comments aside, y’all need to try smoking a corned beef brisket next time you see them.
Next time around, a little brine and smoke and you have yourself Pastrami!
It’s basically lightly cured. Use less than normal salt
Mustard and Adobo and that’s it. Throw it in smoker low slow under 250 till internals get to 165 degrees. Rest in cooler for several hours.
Edit: left important piece out. Wrap in foil or butcher wrap @ 165 until 203 degrees then Texas rest. Special credit goes to “Spiders_13_spaghetti”for pointing out this lack of proof reading.
Nothing lost. Coat it in pepper corns, coriander and mustard seeds… turn that bad boy into pastrami.
Make corned beef or pastrami
Done a few smoked corned beefs. They were great.
Make pastrami! Soak it in water change a couple of times then mustard and black pepper . From there just like a brisket
Isnt that just a corned beef?