First corned beef

[Nefarious]

I took the corned beef I started 11 days ago out of the brine. The brine was .25% cure #1 and 1.25%salt.

It is now cooking in 1/3 Guinness and 2/3 low sodium stock, brown sugar, and pickling spices in the oven @ 350°.



Question is, do I pull it at probe tender? Or some other indicator?

 

[SmokinEdge]

I would take it to probe tender, but sliceable, unless you want it pulled. I’m in for the finish.

 

[gmc2003]

I'd go to probe tender also. Oh yeah don't forget which way the grain is going.

Chris

 

[TNJAKE]

Gonna be good. Here for the finish

 

[Nefarious]

I would take it to probe tender, but sliceable, unless you want it pulled. I’m in for the finish.

Thanks, i won't be eating it until I really don't know. It is my last cook for several weeks. Wife will be the cook while I'm on crutches.
I can't eat it tonight as it's my youngest son's 29th bday and he would rather go out, not that I blame him.

I will take a few slices to get an idea of how it tastes, then freeze the rest. I appreciate your guidance.

 

[Nefarious]

Tastes like corned beef, wife even said not as salty as if we bought it, it does have a salty taste

 

[SmokinEdge]

Tastes like corned beef, wife even said not as salty as if we bought it, it does have a salty taste

View attachment 529007

It should have a salt taste. What were you expecting?

 

[SmokinEdge]

Looks like you finished perfectly. Beautiful job. That’s it. what it should be.

 

[Nefarious]

It should have a salt taste. What were you expecting?

For it to taste like traditional corned beef: passed that test
For it to taste like some salt: passed.that test

Everyone is happy. My comment was not said well, getting ready to leave the house.