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Store bought Corned beef brisket

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  • scotte303
    Club Member
    • Mar 2017
    • 31
    • New Jersey

    Store bought Corned beef brisket

    put a store bought corned beef brisket in the Anova Sous Vide last night at 6:00 pm at 175 degrees. pulled it at 5:30 Am this morning. best corned beef I or my wife ever had.
  • Powersmoke_80
    Founding Member
    • Aug 2014
    • 874
    • Bay City, Michigan
    • Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
      Weber 22 w/SnS
      Brinkmann Pellet Grill W/ Ortech TR-100
      Vermont Castings, gas
      Masterbuilt smoker, gas
      Future build, 80 gallon tank hybrid, pellet/stick burner
      iGrill black, dual probe thermometer
      Thermapen instant read
      Polder,Speed Read instant thermometer
      Favorite Beer, Yeungling Black&Tan

    #2
    Great to hear, what where the specifics like the time and temp?

    Comment

    • scotte303
      Club Member
      • Mar 2017
      • 31
      • New Jersey

      #3
      hey powersmoke, not sure exactly what you men by specifics, but...juicy and tender cooked at 175 degrees for 11.5 hours. You could slice it as thin or thick as you liked. It was really good.

      Comment

      • jgreen
        Charter Member
        • Oct 2014
        • 2720
        • Winnipeg Manitoba Canada
        • Cookers:
          Broil King XL
          Broil King Smoke
          Weber Kettle 26
          Grilla Pellet smoker
          Capital 40 natural gas
          Napoleon Pro 22 kettle

          Thermometer:
          Maverick 733
          Thermapen (ok..4 thermapens)
          Thermo works DOT (or two)
          Fireboard (probably my favourite)
          Thermworks Smoke (or two)

          Accessories:
          SnS (original, plus and XL)
          DnG pans, 6 or 7 of these
          Vortex
          Grillgrates
          and, maybe some other toys as well

        #4
        Did you have to desalinate or change the fluid at all or just cooked as it?

        Comment

        • scotte303
          Club Member
          • Mar 2017
          • 31
          • New Jersey

          #5
          ahh gotcha,I just rinsed it off, put it in the vacuum sealed bag and put it in the sous vide bath.it was not salty at all. I very rarely use salt so even the slightest bit is noticeable.

          Comment

          • hogdog6
            Charter Member
            • Dec 2014
            • 567
            • Liberty, Utah

            #6
            Due to your post picked up a store prepared corned beef flat today. Planning on putting it in th SV around 10:00 tonight at 170* for noon lunch tomorrow. Thanks for the inspiration!

            Comment

            • scotte303
              Club Member
              • Mar 2017
              • 31
              • New Jersey

              #7
              one other thing I have made a habit of doing. My Anova is dead nuts on temperature wise, however I always double check the water with instant read thermometer. l also did mine for just under 12 hours at 175 ,And most importantly, make sure you save some for corned beef hash and eggs on Tuesday morning!

              Comment

              • hogdog6
                Charter Member
                • Dec 2014
                • 567
                • Liberty, Utah

                #8
                14 hours 170*. Turned out delicious very tender.

                leftovers ready for corned beef, hash and eggs 🍳

                Comment

                • scotte303
                  Club Member
                  • Mar 2017
                  • 31
                  • New Jersey

                  #9
                  Outstanding! Home made CB Hash is the best.I normally get the cubed taters browned then throw in the cubed CB mix them together until crispy. Just my 0.02cents..

                  Comment

                  • SmokeyGator
                    Club Member
                    • Jul 2016
                    • 827
                    • Miami, FL
                    • Primo XL
                      Cyberq controller
                      Sierra Nevada IPA

                    #10
                    I did my first home cured corned beef this year, using the Meathead brine instructions - including the pickling spice recipie. I think the results were better than the usual store bought stuff, and since I got a large flat at the wholesale club I had a lot of it. I put three pieces in the slow cooker with one small sweet red onion and two smaller yellow onions (that is what I had on hand that needed to be used or planted). I also put in some chopped garlic. Then two bottles of Sierra Nevada Hop Hunter IPA and a bit more pickling spice. I did all that at 0630 before leaving to work. My wife got to sit at home and smell the food all day, and also helpfully added the cabbage a few hours before I got home. It was all done at 1900. And trust me, it was well worth the 2 weeks curing plus 12 hour slow cook.

                    Comment


                    • EdF
                      EdF commented
                      Editing a comment
                      Sounds great!

                    • hogdog6
                      hogdog6 commented
                      Editing a comment
                      Does sound good

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