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Separating the point from the flat on a corned beef brisket

post #1 of 3
Thread Starter 

I need to cook of 160 # of corned beef brisket for St Patty's day. In the past when cooking whole corned beef briskets I always felt the flat was overdone before the point was tender. This time I was thinking of removing the point, rolling and tying. Then braising them together but removing the flats first and cooking the points longer. Any thoughts?

post #2 of 3

I cooked 200lbs a week  and well over a ton for the week on St Patty's for years, never had a problem. Lots of Guinness and extra pickling spice in the water.

post #3 of 3

They cook the same together and I don't remove the Deckel until after cooking.

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