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redfishkiller

So, I'm gonna smoke a bottom round

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No brine. Just apply some salt, pepper and garlic or commercial rub for beef and put it in the smoker or kettle and cook to desired doneness. I like it on the rare side of medium rare.

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Why would you brine it? :squid:

He's British, Mike.

 

He needs to make sure all the flavor is removed prior to cooking it....

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Why would you brine it? :squid:

hell I don't know, add some juicy too it?

Seems like it would dry out, my wife likes her meat med-med well,

Did I mention I never touched one off these mf'ers

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He's British, Mike.

 

He needs to make sure all the flavor is removed prior to cooking it....

I could acomplish that by smacking the taste out of your yap,

Go shovel some snow and stop roonin my thread...

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hell I don't know, add some juicy too it?

Seems like it would dry out, my wife likes her meat med-med well,

Did I mention I never touched one off these mf'ers

 

You are adding salt water, not juice. I've never brined a thing I put on my smoker.

Cut her pieces from the outside layers. ;)

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I like my beef very rare, (sorta like when I eat the hearts out of my victims, have you ever seen blood in the moonlight?...oops never mind)

my wife not so much...

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