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Mark A
Joined: 05 Jan 2012 Posts: 5
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Posted: Jan 15 2012 Post subject: Sliced Corned Beef |
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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
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Posted: Jan 15 2012 Post subject: |
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when I smoke a cored beef to make Pastrami, I smoke it to 175° to slice it. _________________ Kurt
2 Ole Hickory CTO's |
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Harry Nutczak BBQ All Star

Joined: 01 Mar 2007 Posts: 8558 Location: The Northwoods
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Posted: Jan 16 2012 Post subject: |
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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. _________________ Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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