bbq wrote:

> Is the searing an important part? I do like it very thin and bought a
> slicer primarily for this purpose.
>

I like it the way it tastes that way, and it looks good too. It's not
a requirement by any means though. Feel free to skip that step.

>> I checked my notes and a 2 lb 2 oz cut took an hour and 10 minutes
>> to hit 130 F. YMMV. Don't cook by time, cook by internal temperature.
>>
>
> Would you call that rare?

To my taste the 130-135 F range is medium rare, and below that
is rare.

> Yes, I do mean corned beef. AFAIK, you make corned beef by putting it
> in a brine for whatever length of time suits you. You than have corn
> beef. And there are several methods to cooking a corned beef. In my
> house, it will NOT be simmered in water. It will be cooked in the oven
> or my kettle. Preferably kettle.

Got it. Sounds great, and I'd sure like to hear how it comes out.

--
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