Corned Beef
Thanks sqwertz.
>>
>> How do I keep my corned beef from curling up and not staying nice and flat. It's
>> a yearly problem.
>
>Crosshatch the fat cap - cut slits into the fat deep enough that it
>just barely brushes the meat. There is a layer of sinew between the
>fat cap and the meat that you need to score. And don't cook at too
>high a temp.
>
>-sw
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