Some time in a pot? Eh…
That’s a good start, But the rabbit hole is deeper on this one. Here’s a great read and some neat info.
https://www.seriouseats.com/homemade-corned-beef-brisket-with-potatoes-cabbage-carrots-recipe
OK I might do 12 maybe even 16 hours next time. I have the control. the spice, and the time
It’s all about whatever max temp it hits. If you go 5 over for a few minutes, that’s it, it contracts and loses that much moisture. Exact temp control is key.
May have to give that a go next time. My last one I brined/pickled for a month and then slow cooked it in a crockpot. Turned out perfect.
When I put a thermometer in my crockpot on it’s two settings, found it to be 200 and 212. Wouldn’t hold lower. Worked better with an in-line temp controller, or a lot I used a big pot of water in my old gas oven (pilot light kind) that I could turn down low and it would hold exact temps once I got it set right. Took hours to get the temp set though.
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