Posted 9/17/2023 22:26 (#10405745 - in reply to #10405385) Subject: RE: Corned beef brisket issue? Why?
Wisconsin
Yes, just like the other tough beef thread, it's not the temperature reached that melts the toughness, it's the hours at that temp that turns the toughness into flavor. That greasy "sliminess" will turn into great juicy brisket in another couple hours of the meat sitting at 180 or so.
Corned beef brisket issue? Why?
