Quote:
Originally Posted by Father'sDaughter
I cheat. Given that brisket is quite the investment these days, I don't want to chance it. I cook it Sous Vide for 30 hours at 155F, chill it (can stay refrigerated for up to a week), then hand it off to my husband for three hours in the smoker at 275F. Perfection every time!
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That's about what I'll do. My notes from last year was 150º 26-28 hours.
Excellent. But may try 155º. Packer cut, then into three packages. SV all three,
then chill and freeze two for later. Into the smoker goes the center flat piece. 3 hours.
This is an Irish immigrant tradition decades old. The Irish settled in neighborhoods/communities
along with the Italians, Jewish deli owners, etc...all providing affordable provisions....
traditions that obviously needed an embracing of additions and substitutions. My Irish friends,
most moved to NY after University in their 20's, adore this American tradition even though they
did not necessarily have CornedBeef on their plates as children.