Bmr23
Member
- Messages
- 11
Hello All, looking for some advice from the experts. Ive been cooking on my RT540 for a few years now and I've done several briskets, both flats and whole packers. I saw some corned beef points at Aldi and picked up a 3.5 lb one for me and my wife on St. Patty's Day. I've always found the point to be more tender and have beer flavor although I realize this is subjective.
After Googling a lot I used the following method: I soaked the point in water for 24 hours, changing the water 3 times (I read that it may be too salty if you don't do this), trimmed the excess fat off and made a rub of pepper, paprika, and brown sugar. I cooked it at 200-225 with a pan of water below it (had to add water OFTEN) until it reached 160 then put it in a half pan and added beef broth. I sealed this up and continued until it reached 200. I had such high hopes but it wasn't nearly as tender as I remember other brisket points being. Was it just low grade meat since I got it Aldi or did I do something wrong? Or, is corned beef just never as tender as a regular brisket? Thanks in advance
After Googling a lot I used the following method: I soaked the point in water for 24 hours, changing the water 3 times (I read that it may be too salty if you don't do this), trimmed the excess fat off and made a rub of pepper, paprika, and brown sugar. I cooked it at 200-225 with a pan of water below it (had to add water OFTEN) until it reached 160 then put it in a half pan and added beef broth. I sealed this up and continued until it reached 200. I had such high hopes but it wasn't nearly as tender as I remember other brisket points being. Was it just low grade meat since I got it Aldi or did I do something wrong? Or, is corned beef just never as tender as a regular brisket? Thanks in advance