Corned Beef

TeamZBQ · 03-17-2009, 04:10 PM

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?

thirdeye · 03-17-2009, 04:57 PM

Was it a name brand, or something you only see around St Patrick's Day......like "Joe's Corned beef".

anygrill · 03-17-2009, 05:23 PM

I used to smoke corned beef at a restaraunt I worked at. All I did was sprinkle some pickleing spice over it and smoke it @ 225F for 3 hours then I would wrap it in plastic wrap and cook it for 3 more hours. It always came out fall apart tender. Thinking about your question now. Perhaps you brought the temp up too quick, or it could be the brand you bought like Thirdeye said.

03-17-2009, 04:10 PM	#1
TeamZBQ Found some matches. Join Date: 07-09-08 Location: Narragansett, RI	Corned Beef 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?

03-17-2009, 04:57 PM	#2
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Was it a name brand, or something you only see around St Patrick's Day......like "Joe's Corned beef". __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

03-17-2009, 05:23 PM	#3
anygrill On the road to being a farker Join Date: 09-10-08 Location: Phoenix, Arizona	I used to smoke corned beef at a restaraunt I worked at. All I did was sprinkle some pickleing spice over it and smoke it @ 225F for 3 hours then I would wrap it in plastic wrap and cook it for 3 more hours. It always came out fall apart tender. Thinking about your question now. Perhaps you brought the temp up too quick, or it could be the brand you bought like Thirdeye said. __________________ BBQ is the rhythmical creation of beauty in smoke. Its sole arbiter is taste.

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