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Unread 01-06-2013, 01:09 PM   #1
JONESY
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Join Date: 04-20-09
Location: Oakland twp / Houghton Lake, MI
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Default Top Round Corned Beef

I was at the deli the other day and saw a top round corned beef, very lean and low in fat and cholesterol, it was already cooked and being sliced for lunch meat. I asked the guy behind the counter if they had them raw and corned, but he said they came in fully cooked. I really don't buy much lunch meat, and would love to be able to reproduce this myself. Does anyone have any tips? I'm sure the brine will be the same as a corned brisket, but cooking time and internal temp I would think would be lower. I'd like to corn one and smoke like pastrami. Any input would be appreciated.
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