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Thread: Corned beef part 2, the experiment

  1. #11
    Senior Member Lucretia's Avatar
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    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
    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.
    Michael
    "Don't you know who he is?"

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