Sliced Corned Beef

Mark A · Joined: 05 Jan 2012 Posts: 5

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.

kurtsara · Posted: Sun Jan 15 12 11:35 am Post subject:

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

Harry Nutczak · Posted: Mon Jan 16 12 12:25 am Post subject:

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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