I've got a 3-lb. piece of corned beef simmering right now and according to the directions on the label, it should simmer for 3.5 hours total after first bringing it to a low boil staring with cold water (which I've done). The label directions look generic, not taking poundage into consideration. I was just wondering if anyone knows what internal temperature the meat should reach to render it tender and juicy, not overcooked or rubbery.
Any advice would help!