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I've got about 3 pieces. My next side of beef I think I'll be getting it uncorned. Too freaking salty. I did it in the smoker low & slow (about 120⁰C). It was actually not too bad, but not amazing. The kamado tends to have pretty moist air (horrible for pork crackling). It was better cold the next day. If it were my beast, I'd be feeding the silverside to the dog & cat. It's a peasant's cut & they gotta eat real food to avoid the vet. Maybe simmering it for 30 mins in plain water to get the salt out. Then cubing it & putting it on low in the crockpot with some fat + stock? I'd add onion, garlic, crushed tomatoes & spices/herbs but I'd be real careful about adding salt. I'd give it a good 6-8hrs I'm going to get one out of the freezer & let you know what I did in a couple of days. 👍

Have you tried soaking in baking soda beforehand?

No I haven't. For how long and how much baking soda?

Seems it is better for thin cuts but can't hurt to try https://www.armandhammer.com/en/articles/baking-soda-meat-tenderizer#

So maybe just cut it thin?

Definitely keen to try anything!

Simmered it for an hour in a big pot of water to get the salt lower. I left it in the water for another 45 mins. Water tasted like a thin beef stock. I really hated doing this. Now it's on the smoker for a long while. As low as I can keep it - guessing about 125⁰C.

It's called velveting it tenderizes the beef & changes it's texture. Imagine the texture of Mongolian beef in a Chinese restaurant. You have to rinse the bicarb off to reduce the metallic after taste of the bicarb. This will probably also reduce the saltines from the corned beef. Definitely worth a shot.

It came out alright. Much less salty than before. Good flavour & very tender. Not super juicy but by no means dry. It pulled apart with my tongs & has a tough dry bit on the bottom where it was hotter. I shut the vents of about an hour ago, to cook down, so it probably had 6hrs at 120⁰C before slowly cooling.

Well that's better than any Ive cooked yet!

Same. Wifey really enjoyed it & it went well on a sandwich. The smokey flavour seemed to somehow get through it. This silverside was from a grass finished Wagyu cow. Not super marbled but it hadn't had a long hard life either. I'm not sure how it'd go with a regular silverside but not too differently I'd imagine. Now I'm wondering whether the process of corning it (a form of curing) helps to tenderize it. How the butcher does this would also have an affect. I still want to try it uncured/uncorned. Isa said she did one in the ground, wrapped in foil & surrounded/covered by ashes & charcoal from a fire. Simmering the corned meat helped to reduce the saltines.

Once cold it sliced really easily & finely while not crumbling. Definitely the best silverside that I can remember eating. I much prefer it cold but it's actually really enjoyable. It tastes less salty when it's cold & makes for a nice snack. It would also go well with cheese & pickles or chutney. Surprisingly tasty. I'm actually wondering if simmering & soaking it in fresh water caused the meat to soak it up. It's not dry like cold roast beef often is. You could achieve a similar result in the oven - 120⁰C for 5-6 hrs with the fan off. It wouldn't have the smokey taste but it's not that noticeable to me when cold. I think I'm finally learning to like silverside.