Forum Discussion
Big_Katuna
Mar 09, 2019Explorer II
Super_Dave wrote:
Mine tend to go into the smoker for pastrami. I wonder how the corned beef would turnout in my sous vide?
Im going to try one ths year. Ill use Seriouseats, J. Kenji Lopez recipe, 155 for 24 hours, long list of ingredients. Probably finish on my Weber kettle, offset with smoker tube you told me about. Thanks again.
I love cheap cuts cooked long. Eye of rib on sale for $4/pound, rolled in Herbs de Provence 132 for 24 hours for Boars Head quality rare roast beef.
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