So I ended up smoking the point I was going to use for corned beef which I glad I did as it turned out to be one of the best I have done. I used a chuck. I did a 2 week cure and 1 week would of been plenty. The pickling spices where a bit to strong. I will do
dirtsailor2003
sous vide method of 180 for 10 hours next time. Went 2 days at 155 to 135 to 140. The texture was really OK but the flavor just not as good as flats I have done. I usually use left over broth to make 15 bean soup. May still work since will be added a lot of water? Sauteed cabbage was good as was low carb roasted glazed carrots.