My Mom requested corned beef and cabbage today. I make it for her a few times a year but I normally have a 6-8 lb piece of beef and I cook it at 300 in the oven, in juice and covered with foil for 5 hours and it is always perfect. This time I was not able to find a large corned beef. I found 4lb and a 2lb pieces.
So my question is, for smaller pieces is it one hour per pound, depending on the size of the roast? Or is it based on how much meat is in the pan total? Should I plan for 4 hours or 5 hours to cook the smaller pieces I guess is my question. I never cook pieces this small.