snake River farm pastrami

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Fueling Around

Master of the Pit
★ Lifetime Premier ★
Dec 10, 2018
MN summer, FL winter
I have a regular corned round in the fridge to soak out and cook.

Great cook. Looks amazing. Question. I thought in general you take these to around 200 or probe tender. Why did you only take to 170-180?
Corned or cured beef often doesn't need to go to the 200° or probe temp. The curing does a lot of breakdown of the internal connective tissue which a cut from the round rump has a lot less than an American traditional brisket.
Wife doesn't like any smoke on her corned beef so it goes straight to a covered pot and simmered for a few hours. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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