How to Brine a Beef Roast

ktotheb

My parents are coming for Turkey calendar week and I plan on doing a roast beef in my MES with hickory. I would like to endeavour a alkali as I have never tried i before and I have been reading threads on brining and it sounds good. Anyone have a adept alkali for sirloin tip roast going to be brined and smoked to 135-140? Thanks for sharing.

KB

SmokinAl

My opinion on brining a sirloin tip would be not to. It is too good a cut of meat to mess with too much.

If y'all want to add flavor to the beefiness, keep information technology simple.

Coat it with Worsty or EVOO.

Then we sprinkle Montreal steak seasoning on it, some guys simply use SPOG.

What ever you decide put a pan underneath it with some beef stock, onion & garlic to take hold of the juices from the meat.

And so de-fat the juice & use it for au jus.

ktotheb

Thank you AL that's a good proposition and the more I think nigh it the more y'all make sense. You kinda answered my second question on the AIU JUS part,. How do i brand a GOOD one. I plan on placing a pan under the roiast to take hold of the juices but need aid after that. Thank for your input.

KB

alblancher

The drippings can be equally simple as "serve every bit is" or defat and "serve as is" or saute a fleck of onion, garlic maybe some herbs and add together to the defated meat drippings. Some people volition add a fiddling cornstarch dissolved in a small corporeality of water to the mix to thicken information technology up. I'll do that occasionally but the cornstarch (or flour for that matter) may give you lot a tan color. Adding cornstarch or flour is making gravy and I don't think that is the same equally Au Jus which simply ways '"with information technology's ain juice"

mballi3011

I'thou with Al on this one likewise. Done brine the sirloin tip isa good hunk of meat that is very dense and it wouldn't take mush from the brine. I would withal only smoke information technology to maybe 135° for med rare on the ends and rare in the middle and so slice for some of the best roast beefiness sammies that you lot volition always have. For a rub I would recommend salt, pepper and maybe some garlic powder not garlic salt. too much table salt doesn't exercise a body practiced.

chef jimmyj

I agree with Al and take it a step further...With a big chunk of beef , 4+ lbs, I striking it with Montreal Steak and wrap in Cheese Textile or Newspaper Towel and permit information technology Age in the fridge for four-5 days...The season really penetrates and the finished production is awesome....As far as Au Jus goes....Slice a Lrg Onion, iv-five Carrots, 3-four Ribs Celery and three-4 Peeled Cloves of Garlic and toss them in a pan under the Beefiness, as Al said...Merely... Let the whole deal Smoke for one hour, THEN add together 4-6Cups Beef Broth, 2Tbs Love apple Paste, one/2tsp Dry out Thyme (four-5 sprigs Fresh) and 1-2ea Bayleaf...Finish the Smoking procedure to the IT you draw. While the Roast is resting, dump the pan juices veg and all into a 2-3Qt Sauce pot and add 1Cup Red Vino, something yous like to potable, and bring the Jus to a eddy, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rising. Skim off the bulk of the fat then using strips of Paper Towel layed on tiptop of the Jus then quickly removed, accept off the last little scrap of Fat...The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweet giving the finished Jus a Richer, Deeper, Total Flavor. Serve the sliced Beefiness, Au Jus or thicken the Jus to brand Gravy...Adept stuff!...JJ

smokin vegas

I similar marniate in 4 cups of apple juice or 3 cups apple juice and 1 loving cup red wine, 1/8 cup sea salt or less 1/4 loving cup brown sugar. Salt helps meat to hold moisture apple juice tenderizes and brown carbohydrate helps meat to brown. Marniate for 3 days pull night before and sprinkle with meat tenderizers ane/ii teas each garlic onion powder, one teaspoon each of powdered beef bullion and Italian seasonings. Thats my favorite. Everyone does something unlike and it is all skilful. Just experiment and you'll find what works for y'all.

SmokinAl

I agree with Al and take it a footstep further...With a big chunk of beefiness , iv+ lbs, I striking it with Montreal Steak and wrap in Cheese Cloth or Newspaper Towel and let it Historic period in the fridge for 4-v days...The flavor really penetrates and the finished product is crawly....As far every bit Au Jus goes....Slice a Lrg Onion, 4-5 Carrots, iii-four Ribs Celery and 3-4 Peeled Cloves of Garlic and toss them in a pan under the Beef, as Al said...But... Let the whole deal Smoke for ane hour, THEN add four-6Cups Beef Broth, 2Tbs Tomato Paste, 1/2tsp Dry Thyme (4-5 sprigs Fresh) and 1-2ea Bayleaf...Finish the Smoking process to the IT you draw. While the Roast is resting, dump the pan juices veg and all into a 2-3Qt Sauce pot and add together 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-xxx minutes. Strain out the veggies and allow the Jus residue a minute or and so for the Fat to ascent. Skim off the bulk of the fat then using strips of Paper Towel layed on top of the Jus and so quickly removed, have off the last little bit of Fat...The purpose of Smoking the Vegetable for 1 hour before adding the Goop and Herbs is...The Smoked vegetables Roast in the Dry rut concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor. Serve the sliced Beef, Au Jus or thicken the Jus to make Gravy...Good stuff!...JJ

Dang JJ, that looks like a lot of piece of work for some au jus, only every recipe you accept given u.s. has been crawly.

Then the next hunk of beef I smoke will be done your way with your au jus recipe!

Thanks Buddy!

chef jimmyj

Cheers Al, Coming from You lot that'south truely Loftier Praise...The Extra time simmering and straining you make upward using my De-Fatting technique, considering there is no Freezing/ Reheating time...JJ

jrod62

I'1000 with Al on this one. Re-create, paste, and save in my "chef Jimmy" folder on my computer . Must endeavour on my side by side fume !!!

Bearcarver

Great bunch of Info there Jimmy !!!

Thanks,

Bear

venture

I concur that a brine is not necessary for the beef.

JJ, you are giving me a headache again! Please post up a complicated au jus sometime?

Seriously, I am going to try the lycopersicon esculentum paste in mine considering of how information technology acts in some sauces. Also, with the wine I normally apply? Something magic seems to happen when a decent vino and tomatoes get together?

Thanks JJ.

Proficient luck and skilful smoking.

SmokinAl

Thanks Al, Coming from You that's truely Loftier Praise...The Extra time simmering and straining you make up using my De-Fatting technique, considering in that location is no Freezing/ Reheating time...JJ

JJ the newspaper towel thing is awesome. I told Judy about it & she just said WOW! What a groovy way to go that last bit of fat off.

justpassingthru

KB, looks like you have some audio advice to follow, I'll be looking forward to how it turns out, ...Friday is a holiday for the states and yours and the other posts about sirloin roasts accept me peckish some roast beef, ...and with Chef JimmyJ Au Jus recipe looks like I'll exist going to the store to buy one and try it out.

Chef Jimmy, WOW!!!, I copied, saved and gave it the championship: Crawly Au Jus by Chef JimmyJ, ...thanks for sharing your knowledge and feel with united states, the French here pride themselves on their exotic gastronomic creations, information technology shocks people when I bring some Q to the table enhanced by the excellent communication, tips and recipes I've gleaned from this site, many times I've been asked if I'k a chef, my reply stuns them, "no, I'm a maintenance human being (then under my breath, "but I take learned from some excellent chefs on a BBQ site)." LOL

Factor

ktotheb

Thanks a meg fellas. WOW I take more than choices then I make. LOL What a agglomeration of great suggestions. I don't call up I'll brine this time as information technology's non a inexpensive piece of meat(35.00). What I practice capeesh is the listing of choices for the aujus. Can't await. and with this many choices how tin can I screw information technology up. I volition post some Qview. Thank you once more.

shooterrick

Well I am in the keep it unproblematic oversupply. I dear mushrooms with beef so I would add some diced to the goop for me as well or sautee' them in butter and garlic and serve as a unproblematic topping.

venture

The newspaper towel affair works corking when yous need the au jus or the stock soon. Another method, when time permits, is to refrig over nite and take the fat off the meridian.

Good luck and good smoking.

moikel

Or put some water ice cubes in drippings fat will set around them.Chef JJ has it downwardly on the sauce.Its archetype timeless cookery, updated faultless.

How to Brine a Beef Roast

Alkali for roast beef

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