Corned beef time and temp to control shrink of meat.

[BC Buck]

Love corning brisket flats. To cook Iv been adding 2 cups water with pickling spics, seal, then SV. That juice adds so much flavor to vegetable cook after puling out of water bath. Most recipes tell you to cover meat with water then simmer. End up adding to much water covering meat and lose flavor. My question, been SV at 180 for 10 hours. Perfect tenderness but meat shrinks quite a bit. Is shrinkage happen at all temp and times for corned briskets?

 

[Florida Chris]

Last one I did was at 140 for 48 hrs. Less shrinkage and moisture loss than higher temps. It was super tender yet perfectly sliceable. I'll do mine like this going forward.

 

[SmokinEdge]

Last one I did was at 140 for 48 hrs. Less shrinkage and moisture loss than higher temps. It was super tender yet perfectly sliceable. I'll do mine like this going forward.

140 for 48 will turn a chuck roast into poor man’s prime rib as well.

 

[Florida Chris]

140 for 48 will turn a chuck roast into poor man’s prime rib as well.

Absolutely!!! Another one of my favorites! I got one of these guys for long sous vide cooks.

Just a little wider than a beer can. One side of the lid can be closed to reduce evaporation. Top off the water once a day. I think my longest cook was ~72 hrs.

 

[SmokinEdge]

Absolutely!!! Another one of my favorites! I got one of these guys for long sous vide cooks.

View attachment 693662

Just a little wider than a beer can. One side of the lid can be closed to reduce evaporation. Top off the water once a day. I think my longest cook was ~72 hrs.

Yup, I use a cooler too. Works great.

 

[Florida Chris]

Love corning brisket flats. To cook Iv been adding 2 cups water with pickling spics, seal, then SV. That juice adds so much flavor to vegetable cook after puling out of water bath. Most recipes tell you to cover meat with water then simmer. End up adding to much water covering meat and lose flavor. My question, been SV at 180 for 10 hours. Perfect tenderness but meat shrinks quite a bit. Is shrinkage happen at all temp and times for corned briskets?

I'll add, why just water? Try broth, stock, onion soup, Better Than Bullion, or a number of other things to add more flavor. Just use low/no salt options since corned beef is already well seasoned.

I've never added more than the pickling spices myself, but now you got me thinking. I wasn't looking for liquid for the veggies in the past. I just roasted them dry, which brings another level of sweet deliciousness to the table.

 

[BC Buck]

Absolutely!!! Another one of my favorites! I got one of these guys for long sous vide cooks.

View attachment 693662

Just a little wider than a beer can. One side of the lid can be closed to reduce evaporation. Top off the water once a day. I think my longest cook was ~72 hrs.

I use bubble wrap to fill in those cracks and will eliminate evaporation.

 

[clifish]

I'll add, why just water? Try broth, stock, onion soup, Better Than Bullion, or a number of other things to add more flavor. Just use low/no salt options since corned beef is already well seasoned.

I've never added more than the pickling spices myself, but now you got me thinking. I wasn't looking for liquid for the veggies in the past. I just roasted them dry, which brings another level of sweet deliciousness to the table.

I have added beer as well, flovour of your choice maybe Guinness??