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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. 

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