Sous Vide Corned Beef

[kruizer]

So, I posted that I bought an Anova Nano a while back and decided to do a packaged corned beef brisket. The parameters I used were 145 degrees for 48 hrs. The end result is very tasty but the meat is almost mush. Did I do something wrong or is that the way it is?

 

[Bearcarver]

THat's what they say generally happens if you SV something too long.

I haven't done a Brisket, but that doesn't sound like too long for a Brisket.

Bear

 

[SmokinAl]

I do 155 for 24 hours, they come out perfect!
Al

 

[chopsaw]

Maybe the cure / salt helped to break it down .

 

[Bearcarver]

I do 155 for 24 hours, they come out perfect!
Al

There you go, Kruizer!!
Nothing beats Experience.
I'd try that next time.

Bear