beef rump roast with Qveiw

[25mike87]

I did a beef rump roast this weekend. did it and a brine and dry rubbed turned out great moist and full of flavor

20121006_150205.jpg

• 25mike87
• Oct 6, 2012

IMG_20121006_175710.jpg

• 25mike87
• Oct 6, 2012

 

[jrod62]

looks good

 

[woodcutter]

Looks good. I like your table.
 

 

[flash]

If you can get hold of some Mojo Crillio, give it a try for a marinade sometime and skip the brining.

 

[25mike87]

ill have to try that marinade, but why would you skip the brining. it seamed to tenderize the meat and increased the flavor. One of the roast was brined the other was not both where rubbed with the same rub and their was a noticeable difference.

 

[pgsmoker64]

Typically, marinading works well for beef but not so much brining.  It has something to do with the raw texture of the meat.

Poultry is especially sensitive to the brine but I have found that a simple marinade works great with red meat and brining doesn't help that much.  There is the exception of when you brine a brisket to make corned beef, but then you are talking about an extensive 2 - 3 week process of brining.

The rump roast looks great, by the way!  Great job.

Bill

 

[25mike87]

I'll have to give the marinade a try.