TeamZBQ
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- Joined
- Jul 9, 2008
- Location
- Narragan...
I noticed while making some corned beef today that the temp had reached over 200 Degrees internally, but it was still tough. Anybody have any insight on this? I am cooking a flat cut, simmering in water.
I would have thought at this temp it would be tender.
Any thoughts?
I would have thought at this temp it would be tender.
Any thoughts?