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Author Topic: Sous Viding a Corned Beef Flat  (Read 1009 times)

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rughead

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Re: Sous Viding a Corned Beef Flat
« Reply #15 on: February 07, 2019, 12:16:14 PM »
 

Thanks hughver.
I am trying this on my next Brisket.
We all get so much information when a question is asked.
Love this site!!! :clap:
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hughver

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Re: Sous Viding a Corned Beef Flat
« Reply #16 on: February 07, 2019, 02:59:29 PM »
FYI, this is what the fat side of my flat looks like after trim.
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--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas

Bar-B-Lew

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Re: Sous Viding a Corned Beef Flat
« Reply #17 on: February 07, 2019, 03:13:06 PM »
Hughver, have you ever smoked all the way through to 200°+ that was trimmed like that?
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hughver

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Re: Sous Viding a Corned Beef Flat
« Reply #18 on: February 07, 2019, 03:50:19 PM »
Quote from: Bar-B-Lew on February 07, 2019, 03:13:06 PM
Hughver, have you ever smoked all the way through to 200°+ that was trimmed like that?

I typically wrap at around 160° IT and pull when it is probe tender or 203°, so no I have not gone all the way to 200°+. I have done them trimmed/wrapped without sous vide with good results.
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--Hugh -- Sun Lakes, AZ. Traeger Select W/SS4, BGE-L, Charbroil Inferred Gas, Smokey Mountain Vertical Gas
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