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

[GrumpyGriller]

And done....was really tasty. Tender enough without falling apart

 

[LoydB]

Thanks for documenting this. Could you break down your cure recipe please? I have a flat I want to try this with.

 

[GrumpyGriller]

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

 

[chopsaw]

That looks fantastic . Nice work bud .

 

[crazymoon]

GG, Nice job, looks delicious !!

 

[jaxgatorz]

That looks amazing !!

 

[GrumpyGriller]

Thanks all! As others have mentioned, the help available on this forum works both ways!

 

[LoydB]

Thanks!