Burnt ends or burgers from corned beef brisket point?


 
C

ChadVKealey

TVWBB Pro
My favorite part of brisket is the burnt ends made from the point. I've also heard this is a great choice for grinding to make burgers or meatloaf (due to the high fat content), so have been on the lookout for someplace that sells just the point. Being that it's St. Patty's day, everyplace has "corned beef brisket" on sale, and Aldi has a good selection of both flat and point cuts.

The problem is that I've never bought a "corned beef brisket" before, so I don't know what I'm getting into here. I know that the package says it's "enhanced with up to a 35% solution", but doesn't explain what's in that solution (I'd assume mostly salt & water?). Also, in the package is a packet of spices (I assume the "corning" spices?). If the brine is just salt & water (though I'd bet they throw in some other preservatives), then I'd just use less (or no) salt in the rub if I were smoking it or less salt in the burger mix.

Has anyone ever used something sold as "corned beef brisket" to make something other than corned beef or pastrami?
 
I don't believe that ground corned beef can be used to make burgers. Even if you soaked it in water to get rid of some salt the brining process changes the protein structure.
 
Al Silverman said:
I don't believe that ground corned beef can be used to make burgers. Even if you soaked it in water to get rid of some salt the brining process changes the protein structure.
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True...there wouldn't be much to hold the burgers together. But if the brine is just salt & preservatives (ie: no other spices added) and soaking can help cut the sodium level down, then it might be OK for burnt ends or at least shredded/chopped brisket (with a salt-free rub). With the higher moisture content, it might cook a bit faster than normal, but that's easy enough to monitor. I might just bite the bullet and give it a try.
 
I would think at the very least there would be some kind of curing agent other than the salt such as sodium nitrite.
 
When you smoke one of those store-bought corned beef briskets, you get pastrami. It's delicious. Just be sure to throw away the "spice pack" that comes with it and soak it in water in the fridge overnight to reduce the saltiness. I just use a cracked pepper and a bit of coriander as a rub (no salt) and throw it in the smoker. You can use either the flat or the point. I like the flat since it slices up nice for sandwiches. Fatty is great for barbecue, but not so much for sandwich meat. Personal choice, though.
 
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