Nice.
I have a regular corned round in the fridge to soak out and cook.
Wife doesn't like any smoke on her corned beef so it goes straight to a covered pot and simmered for a few hours.
I have a regular corned round in the fridge to soak out and cook.
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.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?
Wife doesn't like any smoke on her corned beef so it goes straight to a covered pot and simmered for a few hours.