Had these in the freezer, and the sous vide was already set up so I figured why not. Was planning on 135 for 48 hours, ended up going 72 because I got busy last night. Just left them sealed in the bag they came in. After 72 hours, opened the bag, and cold shocked the meat directly in the ice water dor 2 hours to knock down the salt a little. Then patted dry, seasoned with Tatonka dust, and smoked at 250 with cherry until reaching 135. It was almost to tender, some slices didn't stay together very well, but WOW was it tasty and juicy. Had a bunch of people over and it disappeared quickly, no rye bread, no cabbage, no sauerkraut, nothousand island ,just a bunch of vultures swiping it as I cut it.
Topic: Sous vide corned beef (Read 1606 times)
