SV Corned Beef Dec 9, 2012 6:10:50 GMT -5 Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top Post by BBQ Butcher on Dec 9, 2012 6:10:50 GMT -5 I bought a Freidrich Corned Beef Flat*, approx 2½ lbd, removed from the package and patted dry. Then vacuum packed itIt went into a 160° water bath for 36 hours (note:make sure the bag stays submerged during the whole time). Look at all of that glorious "juice" It had shrunk by approximately 50%. I let it sit for about 15 minutes for a slow cool down.Here is it sliced. Not pretty, but the meat was still a little warm.On a bun with some spicy mustard and a side of slightly burned sweet potato fries.It was absolutely delicious and very tender It was not pre-rinsed before cooking and it was not overly salty at all.This is a keeper recipe, as is. *there was no 'seasoning packet' included, but if there was, I would've used it.