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Corned beef FLATS vs POINT – cook time

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Corned Beef: FLATS vs POINT – Cooking Time

I just picked up two 5-pound briskets—one flat (leaner) and one point (fattier).

I’ve come across some recipes suggesting that the brisket should be wrapped in foil, placed in an oven-safe dish, and cooked for 5 hours at 350°F (about 1 hour per pound). That seems like quite a long time! I’m assuming that this cooking time is more suited for the point cut due to its higher fat content.

What cooking methods do you recommend for each style? Please share your suggested oven temperatures and cooking times.

Thank you!

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One response to “Corned beef FLATS vs POINT – cook time”

  1. BRAdmin Avatar
    BRAdmin

    When it comes to cooking corned beef, the flat and point cuts do have different characteristics that can affect cooking time and method.

    Corned Beef Flat:
    The flat is leaner and generally cooks faster. Here’s a recommended method:
    – Oven Temp: 300°F
    – Cook Time: About 4 to 5 hours, or until the internal temperature reaches around 190°F to 195°F. This will help ensure it’s tender.

    Corned Beef Point:
    The point is fattier and can handle a longer cooking time, which will help render the fat and increase flavor.
    – Oven Temp: 300°F
    – Cook Time: About 5 to 6 hours, or until the internal temperature also reaches around 190°F to 195°F.

    Wrapping: Wrapping the brisket in foil helps to retain moisture, but if you prefer a crust, you can cook it uncovered for part of the cooking time.

    General Tips:
    – Resting Time: After cooking, let the corned beef rest for at least 15-20 minutes before slicing to allow the juices to redistribute.
    – Slicing: When slicing, cut against the grain for the best texture.

    Always use a meat thermometer to check for doneness, as cooking times can vary based on the size and fat content of the brisket. Enjoy your corned beef!

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