On Wed, 30 May 2018 10:57:21 -0700 (PDT), True North wrote:

On Wednesday, 30 May 2018 14:48:15 UTC-3, Tim wrote:
11:30
On Wed, 30 May 2018 07:37:46 -0700 (PDT), Tim
- show quoted text -
I also push back on the salt they like to put in the rub. A little is
OK but you don't want to make it too salty.

.......

Oh I totally agree. I can’t believe how much salt is in normal canned goods alone . Then you get a brined brisket. Wow! Nobody told me you were supposed to soak the thing to flush the salt first.


Love a good Corned Beef and Cabbage Dinner...sometimes called a Jiggs or Boiled Dinner.
Wife complains tht even after a couple of soaks and rinses, itès still too salty. Lately she has tried brisket and likes it better.
Corned Beef and Cabbage is popular here...a lot of taverns serve it one day a week. Very popular next door in Newfoundland.

What we call a New England Boiled Dinner, a one pot dish consisting of corned beef or plain brisket,
cabbage, carrots and potatoes, has been a staple here for a long time.