After my last fiasco with dried beef, I decided to give it another shot.
Used a product from a local vendor and mixed it up like I was making bacon, so half the water.
This was a top round roast, 2.75 lbs.
The vendor suggested one day per pound plus one, so I rounded up to 4 days. I think next time it will be closer to 3 or 3.5 days as it was a little salty. I know, it's supposed to be for dried beef, but I'm the chef.
I also injected 2 oz.
I let it brine for 4 days.
Took out and left it in the fridge for 24 hours to get the pellicle.
Hour SmkTemp IT Notes
12 100 No smoke
1 100 No smoke
2 130 Started smoke. Used Pitmaster from AMAZEN
4 160 100
6 180 122
7 180 131 Smoke ran out. Next time, I want more smoke on it.
8 180 142
9 180 145
10 180 151
11 180 154 The wait is killing me. And I want to go to bed!
12 180 156
12:30 180 158 Took it out. Put it right into the fridge.
Next day I sliced it. IMO, it was a lot like corned beef, but without the spice. Had the good iridescence shimmer on it. Looks great. Good flavor, but needed more smoke and I think it needed to dry out some more.
Plan on a solid 13 hours for this method. The product is good. Tasted great. The inside wasn't as salty as the outside. Don't know why, because I injected.
Anyway, I'd make this again.
Out of the brine.
Out of the smoker.