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St Patty's Day Corned Beef

Posted: Thu Mar 17, 2016 7:32 pm
by egghead
Brined a 4-1/2 lb. flat for 9 days in a Foodsaver bag
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Into a pot with additional pickling spice, a carrot, onion, and celery then covered with water. Brought to a boil then reduced to a slow simmer until the flat reached 180 over the next two hours.
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Double wrapped in foil and into a 200 degree oven. It probed fairly well after 7 hours. Bumped the oven temp to 250 and probed once more after another hour and a half. Probed like butta.
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Need to do this more often
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Will be going the BGE in a day or two for pastrami :D

Re: St Patty's Day Corned Beef

Posted: Thu Mar 17, 2016 8:05 pm
by OldUsedParts
:tup: :cheers:

Re: St Patty's Day Corned Beef

Posted: Thu Mar 17, 2016 8:58 pm
by Okie Sawbones
Very nice indeed! :salut: