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Does anyone brine beef roasts?

post #1 of 5
Thread Starter 

I have marinated many of my beef cuts, but just recently seen the benefits of liquid brineing pork and poultry.  So I wonder if there are any benefits in brineing beef as well.  Any comments or suggestions?  Thanks

post #2 of 5

What kind of brining are you looking to use, one with cure or one without?  If you do one with cure you are essentially creating a basic corned beef (sans pickling spices); without cure you are enhancing the flavor profile with whatever spices and ingredients in your brine.

post #3 of 5

Personally I do as little to a beef roast as possible. Prime rib especially. I don't see any benefit to brining beef. But that's just my opinion. I'm sure others will chime in.

post #4 of 5

What kind of brining are you looking to use, one with cure or one without?  If you do one with cure you are essentially creating a basic corned beef (sans pickling spices) and modifying the chemistry of the meat itself by curing it; without cure you are enhancing the flavor profile with whatever spices and ingredients in your brine.

 

Welcome to SMF, our little global smoking meat forum!  If you would please stop into Roll Call (under Announcements, you can jump to it in the "Forum Nav" Bar below) and introduce yourself, where you're from, what equipment you have and/or add to your arsenal and anything else you'd like to share, it would be fantastic and give us the chance to welcome you properly!  Thank you so much for posting and asking important questions; we all learn with every question and we appreciate it!

post #5 of 5

Thanks for fielding this for me Pops.   As far as brining beef I don't.  I do inject my briskets with a liquid carrier for my rub to get it deep in the muscle but that is not a must either.  Good Luck and looking forward to your post in Roll Call.  In the meantime check out the free basic e-course listed on the main page of the forum.

Good Luck 

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