My corned beef was tuff this year.

[BC Buck]

Last year sous vide 180 temp for 10 hours and perfect. This year was not tuff but also not very tender and disappointed. Like SV method because not floating in big quantity of water and reduces how much meat shrinks. What temp and time do you guys use?

 

[chopsaw]

What temp and time do you guys use?

For what cut ?

I see now . That's supposed to be corned beef ?

 

[BC Buck]

For what cut ?

I see now . That's supposed to be corned beef ?

Store bought flat. Fixed my type mistake, thanks.

 

[chopsaw]

Kind of funny . I was outside restacking some firewood . Came in and saw that post , and thought " cord " of beef . Lol . Then figured out it was a typo .

I've never done one in the SV . I do mine for pastrami . Smoke to 180 ish , then use the instant pot to finish .

 

[sandyut]

Not sure 140 is gonna be hot enough especially for a flat. I feel like it would need more heat to be tender.

Never SV'd one before. When I boil I boil till tender. Havent does that in forever. Gonna make a couple pastrami's soon. In the past I smoked till probe tender. Which is an IT of around 200, but varies alot.

 

[Florida Chris]

155 deg for 48 hrs per @SmokinAl. I did it last year and I wasn't disappointed. Haven't had my corned beef yet this year but I'll be putting it in tonight for the same time/temp.

If anything, I'll be too hungry on Friday night to wait the full 48hrs so might pull it a couple hrs early. I don't think it will be a noticeable difference if it's only 44hrs.

 

[Fueling Around]

I stumbled across this blog looking for sous vide recommendations on corned beef and pastrami

Megillah of Pastrami

KOSHER, CHARCUTERIE, JEWISH, CURED MEATS

kosherdosher4.blogspot.com

142° for 40-44 hours

 

[BC Buck]

I stumbled across this blog looking for sous vide recommendations on corned beef and pastrami

Megillah of Pastrami

KOSHER, CHARCUTERIE, JEWISH, CURED MEATS

kosherdosher4.blogspot.com

142° for 40-44 hours

Hate to baby sit SV that long but did corned venison that time and temp with excellent results. Working on the evaporation variable for those long cooks. Will need to find some bubble wrap. Works to insulate and reduces evaperation.

 

[Fueling Around]

I skipped the SV and just put my cured tri-tip in for a hot smoke today

Hate to baby sit SV that long but did corned venison that time and temp with excellent results. Working on the evaporation variable for those long cooks. Will need to find some bubble wrap. Works to insulate and reduces evaperation.

Look in to Reflectix for insulating

Reflectix, Inc.

Manufacturer of the highest quality, most extensively-tested, readily-available, reflective-based insulations and radiant barriers in North America.

www.reflectixinc.com

 

[BC Buck]

I skipped the SV and just put my cured tri-tip in for a hot smoke today

Look in to Reflectix for insulating

Reflectix, Inc.

Manufacturer of the highest quality, most extensively-tested, readily-available, reflective-based insulations and radiant barriers in North America.

www.reflectixinc.com

Cured tri-tip sounds like a next on my bucket list. Let us know how it is.

 

[Fueling Around]

Cured tri-tip sounds like a next on my bucket list. Let us know how it is.

This is my third time in 4 months.

Trifecta of tri-tip

This is going to be a wordy and photo heavy post. I was scratching my ear on what to bring to the South Florida gathering. https://www.smokingmeatforums.com/threads/14th-annual-south-florida-gathering-2025-12-12-12-14-2025.330290/page-9 Last year I brought a couple of tri-tip that Brian...

www.smokingmeatforums.com

 

[BC Buck]

This is my third time in 4 months.

Trifecta of tri-tip

This is going to be a wordy and photo heavy post. I was scratching my ear on what to bring to the South Florida gathering. https://www.smokingmeatforums.com/threads/14th-annual-south-florida-gathering-2025-12-12-12-14-2025.330290/page-9 Last year I brought a couple of tri-tip that Brian...

www.smokingmeatforums.com

All three cooks looked great. Knew you had to be north of me because I would have smelled the smoke. Think I must be only guy that smokes meat in Naples. Miss my pellet smoker in MO and been struggling holding temp with my propane pit and tube smoker.

 

[Fueling Around]

All three cooks looked great. Knew you had to be north of me because I would have smelled the smoke. Think I must be only guy that smokes meat in Naples. Miss my pellet smoker in MO and been struggling holding temp with my propane pit and tube smoker.

Thanks
Naples? One of the regulars at the South FL Gathering is in the area of Naples Cape Coral.
@Discus39 .
If you're still there come December plan to attend the So FL Gathering

15th Annual South Florida Gathering 2026 (12/11-12/12 TBD)

It's that time folks! Let's plan our FIFTEENTH South Florida SMF Gathering. Date(s): Second weekend of December is the 11-12th, does this date work for all? Location: Highland Hammock State Park (Our original location) OR Hardee County Lakes (last year's location, Hardee Alcatraz)? I just...

www.smokingmeatforums.com

We're hoping to get back to Highland Hammock SP at Sebring. Our alternative is Hardee Lakes CP west of Bowling Green. I've rented a class C motor home the past 2 years.

 

[G8trwood]

I stumbled across this blog looking for sous vide recommendations on corned beef and pastrami

Megillah of Pastrami

KOSHER, CHARCUTERIE, JEWISH, CURED MEATS

kosherdosher4.blogspot.com

142° for 40-44 hours

Thanks for the link. Last year I smoked until an IT of 185? Then 24hrs in SV at 151. I think. Was pretty damn good. Will try the SV and then shorter smoke.

 

[fxsales1959]

Last year sous vide 180 temp for 10 hours and perfect. This year was not tuff but also not very tender and disappointed. Like SV method because not floating in big quantity of water and reduces how much meat shrinks. What temp and time do you guys use?

I do smoker. 225-250 until it hits 175. remove and wrap in tin fole. back on until 200-ish. I also slice medium and steam before serving. I got two almost identical pieces (separate packages). both cooked same way. One was tough the other was awesome.