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!

 

[goswim]

To smoke before or after sous vide has been debated and I now sous vide then chill down the meat and then slow smoke back to the temp you want to eat the meat. So this year's corned beef 30 hours 155 degrees, Chill down, smoke 2-3 hours on super smoke. I do this with Prime rib and it is incredible.