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03-19-2018, 09:47 AM

#11

BigAsh

Don't knock the Ash...

Join Date: Oct 2008

First Name: Keith

Location: Yardley, PA

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Re: Sous vide

Quote:

Originally Posted by stearns

Tried this again over the weekend but let it rest for about 20 minutes before slicing, it was perfect, only ever cooking corned beef this way now. No spices or anything added, just the brisket cooked in the brine

NIce Ben....Using the supermarket corned beef flats?

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