JimD wrote:Last night I took the Corned beef out of the Immersion Circulator bath after 3 days. I was amazed at the amount of pink liquid that cooked out of it. Most of the meats that I have cooked by that method have come out soft and crazy tender. The Corned beef was very tender but was very firm. It must be a combo of the cure and the lean quality of the brisket but it was quite dense.
I did soak the brisket for 1 day in water with several changes. The meat will be perfect sliced with my deli slicer and put into a Reuben. I have to say that I was a tiny bit dissappointed considering that it took a week and a half to prepare. Oh well, it was an experiment all along and as we say in the lab, a negative finding is still a finding.
What was disapointing? The taste?
I thought mine was a piece of rubber when I took it out of the smoker to steam it. After I sliced it though it was great. Without being able to slice it thin on a good slicer I dont think it would have been as good.
