Thanks to some plumbing issues in our kitchen, our St. Patrick’s Day meal was a couple days late. I cooked the corned beef at 140 for 48+ hours, then seared under the broiler fat-side up. I could hear how crispy the top of the fat was when I sliced it. Texture was not like traditional corned beef, not really stringy at all. It was like how I would imagine corned beef would be at a very fancy restaurant. Would do again. If you have any other temp suggestions for next time let me know!
by zimtastic