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Sliced Corned Beef

 
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Mark A



Joined: 05 Jan 2012
Posts: 5

PostPosted: Sun Jan 15 12 8:19 am    Post subject: Sliced Corned Beef Reply with quote

I am new to this site, I have been dabbling with smoking, and cureing for some time now. I am planning on doing a corned beef, but I want to slice it for sandwiches. What is the internal temp that I am looking for after boiling, or baking it so it does not all pull apart. Thanks for any tips, Mark.
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kurtsara
BBQ Pro


Joined: 22 Dec 2007
Posts: 787
Location: Princeton, Minnesota

PostPosted: Sun Jan 15 12 11:35 am    Post subject: Reply with quote

when I smoke a cored beef to make Pastrami, I smoke it to 175° to slice it.
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Kurt

2 Ole Hickory CTO's
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Harry Nutczak
BBQ All Star


Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods

PostPosted: Mon Jan 16 12 12:25 am    Post subject: Reply with quote

A thermometer is great, but I can never find mine when I need them. One of these days, my cooks will listen and put stuff back where they found it for a change. Rat Bastards!!

I like to us a stainless steel skewer, I insert it through the meat, and when I pull it out, I do not want any resistance, if I feel resistance, I give it a little more time. You got to watch carefully using this method, because the difference between perfectly done, and overcooked is real close.
When they lose all my skewers, I am sure I'll find another technique for this too.
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