Reddit | Meat
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Reddit | Meat
1d ago
This was meant to be like 24 hours but stuff came up. I took the leg, cut in spots around the twine, and salted. Took out the day I wanted to cook and stuffed with rosemary and garlic. Cooked 350 until internal temp of 120. The flavor is unreal! Next time I plan on deboning so I can get more even cooking as I like it rare. I plan on using the more well done pieces in a Guinness lamb stew later in the week.
submitted by /u/ctrlaltdelete285
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Reddit | Meat
1d ago
Unfortunately my sous vide has broken and I have to make brisket in the oven for now. I have been cooking it for approx 1h45m per pound of meat at 160° covering it with foil.
My issue is that the flat comes out quite dry because this is a 1.3-1.5 Kg brisket and therefore not that thick on the flat point. Any advice?
submitted by /u/NietzscheLecter
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