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?
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3/12/16 at 9:09am