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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-15-2013, 06:55 PM   #1
ironmanerik
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Default probe the brisket, temp the corned beef?

I'm doing side by side brisket packer and corned beef packer. Everybody says to probe the brisket until it goes in like butta', but pull the corned beef at 165 IT. The meat will be here in the morning, will soak the cb and cook sat. Any advice would be greatly appreciated!!
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Unread 05-15-2013, 07:38 PM   #2
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When making pastrami from corned beef many people, myself included, take it too 165 +/- then cool it, then steam it for a couple of hours before serving. This replicates the traditional way pastrami is served in NY delis. Some folks finish them on the grill and that could involve wrapping or not, but probing just like brisket.
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Unread 05-15-2013, 07:38 PM   #3
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The enzymes from the corning process break the muscle fibers down and makes it more tender at lower temps. But, I like taking my corned beef closer to the 180* range.
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