OT - Sous Vide Corned Beef time/temp?

CarolinaCrazy

Anybody had good results with sous vide Corned Beef? I've been brining a brisket for week and ready to put it in the bath.
Most of the recipes I see are 140º for 48 hrs, though Serious Eats tested various results ending up at Kenji's favorite  - 180º for 24 hours.

I'm looking for a firmer brisket for slicing for sandwiches.  Let me know if you've had good results.

thx

The Cen-Tex Smoker

I use the Man Vs meat Pastrami recipe and I really liked it. He does 72 hours at 62c. Chef steps does 65c for 48 hours. I have done both with good results

The Cen-Tex Smoker

btw- both were still plenty firm. I ran them through my slicer just fine. 

nolaegghead

Please stop using metric, you commie bastard!

Back on topic, if it's a lean flat, I would go with the lower temps.  If it's fatty, or the point, I would go with higher temps as you want to render fat out.  What I would do with a whole brisket is remove the flat and SV low to preserve the little fat and just boil the point.   Not very sexy, but I'm results oriented.