Sous vide corned beef??

[GadjetGriller]

Well according to this article its the perfect way to cook the meat (once its been brined) I found it very interesting reading.

http://www.seriouseats.com/recipes/2011/03/homemade-corned-beef-brisket-with-potatoes-cabbage-carrots-recipe.html

[Jerod Broussard]

I find it funny that after I sous vide the corned beef it looks like a huge chunk of bologna.

[GadjetGriller]

My Bologna has a fist name its B-r-i-s-k-e-t....Ok wait that doesn't work

[Spinaker]

hahahahahahaha. You've got a way with words man!

[mgaretz]

See here: https://pitmaster.amazingribs.com/fo...ge-and-carrots

[GadjetGriller]

Thanks mgaretz nice write up

[Flynhawaiian]

Meathead just posted a recipe for pastrami and he's cooking it at 150-F for 36 hours. Do you think that would work the same?

[EdF]

Well it's going to be pastrami instead of corned beef. But my take is that I prefer pastrami!

[Danjohnston949]

I Still Don't Parleee Voooo SIOUX VEEEE DOOOO? Meathead Said to Buy A Joule before last Thanksgiving So I Did❓. It's Still Unopened in the Box it Came In ❓. Looking at Every One Else's, Corned Beef and Cabbage, 👍@mgaretz 👍,
I Might Take a Whack at Parleee Voooo'ng Next Year❓. No Time This Year, 10# of Brisket to Get Out of the Brine,
+-3# Corned Beef, the Balance Pastrami! I HOPE❓. 🍀🍀😇🍀🍀 Happy St. Paddy's Day 🍀🍀😇🍀🍀
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[EdF]

Sounds like you need a visit from "tech support". Got plenty of corned beef or brisket or tough roasts or short ribs or sumthin' ? Tech support gets, um, hungry!

[Danjohnston949]

EdF, Ed I need Mor'n Tech Support I Need a BBQ Girdle❓❓ 🍀🍀👍🍀🍀 🍀🤗😇🤗🍀
From a Backyard Cremator in Fargo ND, Dan

[Bruce54]

So, after finding inclination but lack of time for a brine-it-yourself corned beef, I sent off for a Wagyu / Black from SRF. Sent them a query about doing it SV. They referenced me to the ChefSteps recipe: 48 hours @ 140 F. That's what I've got in progress now. I'll pull it this evening, quick chill, and into the fridge for tomorrow.

[Flynhawaiian]

You think cooking it at 150 for 36 hours would be too much? The sous vide maker shows a recipe at 120-125 for 48 hours. Thoughts

[Bruce54]

Under 130 for that long seems like a food safety bomb. 150 for 36 sounds OK.

[EdF]

I've seen 180 for 10, 158 for 24, ...

SeriousEats favors 180 for 10.

[Bruce54]

Seems like brisket, whether corned or not, has the widest range of SV time/temperature profiles. If I was running a cooking site, this would be a good excuse to cook LOTS of briskets.

[EdF]

Sounds like a plan to me, Boss!

[Potkettleblack]

Brisket and short ribs have wide varieties of time/temp combos because you can get a wide variety of acceptable results with them. Steaky, pully, braisey, novel rare, so many different ways to go beyond steak cooking ranges.

[Flynhawaiian]

So just to update everyone on this. I cooked the corned beef for about 36-hours at 150. It wasn't quite done and needed to be boiled for about 30 minutes. So I would extend the time out a bit.

[GadjetGriller]

Thanks for the info Flynhawaiian I had forgot I started this post! I have 3 frozen pickled (from Costco) hunks of brisket. I will have to try that (to date I have not yet done any long cooks in my sous vide I'l need to figure out a way to keep the water from evaporating.