Sous Vide corned chuck roast temp

[BrianGSDTexoma]

I getting ready to start that chuck roast I cured for corned beef. Planing 48 hour but not sure of temp. Thinking 160?

Done curing. Going to give it a good rinse. Really nice roast. I am so thankful for our Albertsons. There have such great meat. If they ever take it away I am moving!

 

[dirtsailor2003]

I’ve found that 180°f for 10-12 hours comes out perfect to my liking. Fork tender and not overly mushed out.

 

[SmokinVOLfan]

That is a great looking piece of meat Brian! Look forward to seeing the end result! Cant help too much with the SV times/temps as I am a newbie in that department.

 

[dirtsailor2003]

Page two of this thread I did has. My final report. This is still how I do corned beef.

Half N Half Saint Patricks Day Corned Beef. Now with the final report!

My wife and I spent the weekend down at the Oregon Coast. We had a great time. Weather was crap but we had a few nice breaks and we had some excellent beach strolling. One day we visited an Irish pub. We both had several half and half beers and lunch. Honestly can say I had one of the best...

www.smokingmeatforums.com

 

[BrianGSDTexoma]

Page two of this thread I did has. My final report. This is still how I do corned beef.

Half N Half Saint Patricks Day Corned Beef. Now with the final report!

My wife and I spent the weekend down at the Oregon Coast. We had a great time. Weather was crap but we had a few nice breaks and we had some excellent beach strolling. One day we visited an Irish pub. We both had several half and half beers and lunch. Honestly can say I had one of the best...

www.smokingmeatforums.com

I save that for next time. Kinda of committed to a 2 day cook right now. I have it started now. Not sure if should leave at 160 or not but I guess time will tell?

 

[chopsaw]

I think your time and temp is good if you're going for shredded .
Be watching .

 

[BrianGSDTexoma]

I think your time and temp is good if you're going for shredded .
Be watching .

I was thinking that how Bearcarver does his chucks.

 

[BrianGSDTexoma]

Now that I think maybe better lower temp and than slice? I am so confused!

 

[chopsaw]

Yeah . I do my chucks at 165 for 32 ish hours . I know guys like that long 50 hour soak . I didn't care for the texture .

 

[wild west]

I've done it both ways but definitely prefer the way DS does his. I go 183 for 10 hrs. Every time I've tried corned beef at lower temp for a long cook it's come out too dry.

 

[chopsaw]

Now that I think maybe better lower temp and than slice?

I just did a brisket flat for pastrami . Use Al's method smoked to 150 , then SV'd at 154 for 24 hours . Great texture and sliced nice .

Pastrami from brisket flat .

Did this a couple weeks ago . I've done pastrami from eye round in a brine . This will be the first pastrami from a flat , and also first dry cure with cure one . This brisket was small . Just under 6 pounds . I cured the flat and ground the rest into sticks . I think after trimming the flat ...

www.smokingmeatforums.com

 

[Bearcarver]

Yeah . I do my chucks at 165 for 32 ish hours . I know guys like that long 50 hour soak . I didn't care for the texture .

I do my chucks @ 165° for 30 hours for pulled beef.
I only do 48 hours if I'm gonna slice it, and make it like Prime Rib.

Bear

 

[chopsaw]

Yeah I did the 48 at 132 . It was to soft for me . Could have been the cut .

 

[BrianGSDTexoma]

Sounds like I need to pull it tomorrow. I have set at 155. Can just toss it in fridge until Saturday.