Some cosmetic changes in preparation for larger site changes in the works.
charlie taught me to use the whole (cheaper) one.
Joined: Dec 12, 2005
Posted to Thread #21648 at 12:10 am on Feb 20, 2012
He recommended the whole cut: <i>the point (flat) cut is leaner and drier. My store had only flat cuts this year, so my beef was not as juicy as it should have been. I cooked it about 3 1/2 hrs, so it was tender, but it's the fat layer on a whole corned beef that adds juiciness and flavor. After it is cooked you just cut off as much fat as you like--it's cheaper anyway. Corned round is worthless IMHO.</i>
Jesus saves. Buddha recycles.
Other messages in this thread:
- 21648. Doing my own Corned Beef this year...which cut would you recommend? - desertcook - 9:55am on 02/19/12 (6)
- I always use brisket, but they're usually 5-6 lbs, but you could do 2. [NT] - Curious1 - 2:24pm on 02/19/12
- I also use brisket. [NT] - elaine - 4:03pm on 02/19/12
- charlie taught me to use the whole (cheaper) one. [LINK] - MarilynFL - 12:10am on 02/20/12
- read this thread as I was confused but the flat cut is brisket. Felt good that I got it right. [NT] - elaine - 5:17am on 02/20/12
- Big Brisket. [NT] - Richard in Cincy - 5:21am on 02/20/12
- I've done Julia's recipe with brisket and it was delicious. Two notes: Start soaking two days before - Joe - 5:09pm on 02/20/12