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Brining?

I generally brine pork loin, spachcook chicken, etc... and love the results.  Got me to thinking (which often times can be dangerous) does anyone ever brine beef?  I was under the impression that brining was meant for leaner cuts of meat to help with moisture, tenderness, etc...  would brining possibly work on a top round roast for say Baltimore pit Beef? What about brining brisket, butts, etc....  waste of time?

 

Appreciate all of your thoughts.  Thanks. 

Comments

  • J_QueJ_Que Posts: 214
    I don't brine beef because IMHO it just doesn't need it. The lack of intramuscular fat on a pork loin or chicken is normally why you would brine, but beef (good beef) has plenty. I'm sure you will find someone doing it, but again IMHO I don't think it's needed for normal cuts.
    I knew all the rules, but the rules did not know me.
  • TonyATonyA Posts: 567
    I brined an eye of round once .. it kind of tastes like corned beef - and for good reason.
  • Mud PigMud Pig Posts: 467
    TonyA said:
    I brined an eye of round once .. it kind of tastes like corned beef - and for good reason.
    Exactly, if you brine beef you will be going down a pastrami/corn beef avenue.  Marinate it sir, no need to brine.
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