Tuesday, December 13, 2011
Troubleshooting homemade Corned Beef?
I'm in the process of "corning" my own beef brisket(s) for St. Patrick's day and cooked a taste/test piece. It's been exactly 3 weeks/21 days in the brine and while the flavour was good, there's room for improvement with the texture and tenderness of the meat. The problem I have is that all the recipes I've looked at will tell you to cook the meat for an amount of time but none of them suggest a finished temperature. I found that odd as I'm into BBQ and temperature is everything (i.e. a brisket is ready at around 190*F). Is applying BBQ technique and method to corned beef effective even though they are different cooking methods (I did the corned beef in a crock pot)?
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