Cure --> Smoke --> Sous Vide Corned Beef Brisket Flat

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And done....was really tasty. Tender enough without falling apart 🙂 4180FA7A-D734-481F-B6A7-B058587EE08D.jpeg A87FE72F-82DB-4170-A3F1-54AD1FAF2C7C.jpeg
 
Thanks for documenting this. Could you break down your cure recipe please? I have a flat I want to try this with.
 
Thanks for documenting this. Could you break down your cure recipe please? I have a flat I want to try this with.

I doubled this as I had 2 5 lb flats - cured for 8 days, then rinsed, smoked at 180 until IT 150, SV @ 155 for 48 hours.​

CORNED BEEF BRINE
  • 2 quarts water
  • 1 quart apple juice
  • 1 1/2 cups coarse Kosher or sea salt
  • 1/2 cup brown sugar
  • 3.2 teaspoons pink curing salt #1
  • 5-6 Tablespoons pickling spice
  • 1 quart ice
 
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Thanks all! As others have mentioned, the help available on this forum works both ways!
 
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