Dry or wet brine for roast beef? (For slicing)

[RrmyGuy]

Just wondering what everyone thinks about dry brining vs. Wet brining beef? Im looking to smoke a 3lb bottom round for slicing for sandwiches. Would you dry, or wet brine?

 

[crankybuzzard]

Personally I would dry brine. I like the flavor it gives over a wet brine and it takes smoke better IMO

 

[Fueling Around]

2nd the dry brine. Also takes up a much less room in the fridge, too.

 

[cptnding]

I always dry brine as well.

 

[normanaj]

Dry here as well.

 

[RrmyGuy]

Thanks everyone, I dry brined my beef over night with kosher salt, pepper and garlic powder uncovered. Generously applied a rub ( I'm currently addicted to The bearded butcher's original blend) before smoking, and cooked it on the pitboss at 250 until it was 145.... It came out perfect, tons of flavor. I also smoked a turkey breast, I did wet brine it, then applied a nice Cajun style rub, and smoked it with the beef until 165, also came out perfect. Pretty happy with the results of both. They both got sliced up as deli meat.

 

[JLeonard]

Aint nothing better than self made deli meat! And it better and cheaper than what you get out of the deli at the store.

Jim