I started with two corned beef points from the market.
After trimming some of the fat off, and soaking the corned beef for 2 days in water to remove
some of the salt (changing water 4x), I rubbed them with an equal mix of coriander and black
peppercorns, crushed coarsely.
Then they went onto the smoker for 4 hrs to 135F over apple wood.
Then whipped up a batch of mustard with the honey blonde ale I have on tap, and
fed the sourdough starter.
After 4 hrs, the briskets were ready to come off.
It took a lot to not tear into them at this point, they smelled incredible. But
135F isn't quite done yet.
So I let them rest for about a half hour. Then sealed them up with the vacuseal, and into
the mash tun full of hot water.
Set the RIMS PID for 168F for another 3 hrs.
Sliced up after coming out of the sous vide.
Sliced up the bread.
The finished product on sourdough with the blonde ale mustard
and a little swiss cheese.
Turned out very nice. If I were to do it again, I'd put keep them in the
sous vide for another couple of hours, just to make them "fall apart" tender.
But for only the second time I've used the RIMS rig for sous vide, I call
it a success.