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OT - Sous Vide Corned Beef time/temp?

CarolinaCrazy
CarolinaCrazy Posts: 585
in Off Topic
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

1 LBGE in Chapel Hill, NC
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Comments

  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    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



    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    btw- both were still plenty firm. I ran them through my slicer just fine. 
    Keepin' It Weird in The ATX FBTX
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  • nolaegghead
    nolaegghead Posts: 42,109
    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.
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