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Brining?
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SPRIGS
Posts: 482
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.
XL BGE
Comments
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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 know all the rules, but the rules do not know me.
Small, Medium, 2 Large, XL ,Stumps XL Stretch, Workhorse 1975 -
I brined an eye of round once .. it kind of tastes like corned beef - and for good reason.
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TonyA said:I brined an eye of round once .. it kind of tastes like corned beef - and for good reason.
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