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Thread: Corned beef part 2, the experiment

  1. #11
    Senior Member Lucretia's Avatar
    Join Date
    Oct 2011
    I haven't had corned beef since a traumatic childhood incident with it, but that looks good enough to make me want to try it. Just beautiful photos--and delicious looking, too!

  2. #12
    Senior Member
    Join Date
    Feb 2011
    Quote Originally Posted by SpikeC View Post
    190 is close to the target temp for pulled pork, so if that is the texture that you are after that would work.
    +1 Since it looks like you're using the flat of a brisket, and it also looks like you have some collagen in that piece, cooking it to a higher temp may very well give you a softer, more luscious texture.
    "Don't you know who he is?"

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