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Corned Beef Brisket Point

Spring Chicken
Spring Chicken Posts: 10,255
edited November -0001 in EggHead Forum
I put a 4 pound, store-bought corned beef brisket point on about three hours ago @ 250° with a drip pan full of cabbage, carrots, onions and beef broth under it.

The instructions said to cook it one hour per pound at 300° but didn't mention what internal temperature to take the brisket too.

I'm thinking somewhere between 160° and 190°. I'll check for 'fork-tender' at some point but what would you think is a good internal temp to shoot for?

Spring "Lost Between Confused And Don't Know" Chicken
Spring Texas USA
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Comments

  • Hitch
    Hitch Posts: 402
    It will be safe above 160, but I would personally go to 190.
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  • Gunnar
    Gunnar Posts: 2,307
    The method below is from Thirdeye's site. Corned Beef or Pastrami I would think they should cook the same. If I remember correctly they did plateau for awhile. Additionally I believe Thirdeye said they pulled at lower temp because of the brine. I did foil and rest for one hour plus and was very happy with the results. I've got one in the fridge for this weekend.


    COOKING METHOD #1 Pastrami
    Cook with an indirect set up using barbecue temps of 220° to 250° (grate temperature) until the internal temperature is 165° to 170°. Use a gentle amount of smoke, pecan is my favorite. Loosely wrap in foil then over-wrap with newspaper and place in a preheated cooler and rest for 1 hour. Slice thin, against the grain. Serve warm, with mustard, rye bread and pickles.
    LBGE      Katy (Houston) TX
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  • Unknown
    Unknown
    Gasp! I thought you were a real Irishman, ancestor name like "O'Chicken". Then I read that you put carrots in your corned beef on St. Paddy's day.
    No self respecting Irishman would ever have anything orange in their food on this glorious day; it reminds Irish folks of the evil House of Orange that held them in near slavery a few centuries ago. :)
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  • Little Chef
    Little Chef Posts: 4,725
    Hey Spring! Rare to actually be providing you with advice, and honored and humbled to do so.
    IMO, there is no target temp for a store bought corned beef brisket...it is all about the "fork tender" part. And, I will totally deny I ever said this, you may have to wrap in foil for a bit to get the desired tenderness, as corned beef from the store is almost always cooked via wet method (braise, boil). May want to try a 2-1-1 method....but I did NOT say it....LOL!
    (I hope you soaked it a few hours in water before egging to remove some of the salt!?) :huh:
    Take care, Leroy!
    Michelle
    Hollywood, FL
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