Brine Needed for Roast Beef

[Daba's BBQ]

12/30/23

Good morning

I will be making a 5-pound top roast beef for New Year's Eve. I've cooked many before, but this year I want to try something new and use a brine. Having never brined a roast beef, I would love to get some suggestions from the group. Wet vs dry? Ingredients? How long to bring for?

Any advice is appreciated.

Thank you, and Happy New Year!

 

[TELLIOTT]

IMHO I wouldn't brine beef unless I was planning on doing corned beef to make pastrami. I would inject it. I've used bone broth in Tri-Tip with success. I did a little research and found this one that sounds pretty good. https://oldfatguy.ca/marinade-injected-beef-roast. It calls for soy sauce, but I have recently substituted Tamari Soy Sauce as it is naturally lower sodium and gluten free. https://www.walmart.com/ip/San-J-Tamari-Soy-Sauce-10-Fl-Oz/10543879?athbdg=L1200&from=/search

 

[Daba's BBQ]

Thank you for your suggestion. For this particular cook, I went with a wet brine.

• 8 cups of water
• 8 cups of freshly brewed coffee
• 1 chopped onion
• 2 tbsp Worcestershire
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 cup of kosher salt

The roast is 4.65 pounds. I'm using the 20-minute per pound guideline, so this will take about 90-95 minutes to hit 155 IT.

I'll post pics as I begin the process

Thanks again, and Happy New Year!

 

[Daba's BBQ]

The final results. Perfection!

Happy New Year!