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Brining?

SPRIGS
SPRIGS Posts: 482
in EggHead Forum

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
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Comments

  • J_Que
    J_Que Posts: 223
    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
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  • TonyA
    TonyA Posts: 583
    I brined an eye of round once .. it kind of tastes like corned beef - and for good reason.
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  • Mud Pig
    Mud Pig Posts: 489
    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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