@noturbizniss Can you please share how you made the Corned Beef Brisket? Time temp and ingredients?
I bought a 1st cut Corned beef brisket, and I am trying to decide what to do with it for yom tov. Some ideas I saw online that I am considering;
1) Soaking and rinsing off the brine, Rub and smoke until ~ 150 then sous vide for 24-36 hours.
2) Same as above just sous vide first then rub and smoke after
3) Skip the smoke, just soak/rinse and sous vide at 145 for 36+ hours, question is what if anything to add as flavoring or how to finish.
I am leaning towards option #3, with a good glaze to finish after the SV
Thanks for any ideas
I sous vided in the original vacuum bag straight from the supermarket. Believe I did about 140 for 48 hours. Use the graph on this site to find the temp and corresponding time.
http://www.seriouseats.com/2011/03/how-to-make-corned-beef-st-patricks-day-simmering-brisket-meat-the-food-lab.htmlAfter it's done let it cool (I left it in fridge overnight last time) then do the glaze below. One change is to use the juice/fat from the bag instead of the oil
here's the original glaze recipe:
2/3 cup brown sugar
4 t. oil
2 squeezes mustard not dijon heartier
6 teaspoon . apple cider vinegar
10 squeezes ketchup
A few shakes garlic powder
Mix
slather that on both sides, then broil with the rack lower down than usual - like 12 inches from the element, vs the usual 6 - and keep the door half open to make sure it doesnt overcook the beef
Flip and basted a couple of times till the glaze was nice and bubbly, maybe a total of 45 min
Last time I finished on grill with indirect high heat. I put in direct for a few minutes but the coals were too high. Next time I do coals lower down.