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Sous Vide corned chuck roast temp

BrianGSDTexoma

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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!

20210311_141558.jpg
 
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dirtsailor2003

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

SmokinVOLfan

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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

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

 

BrianGSDTexoma

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

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

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

BrianGSDTexoma

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

chopsaw

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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

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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

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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 .
 

Bearcarver

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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

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

BrianGSDTexoma

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

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