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Date Posted: 09:56:27 05/31/02 Fri
Author: BBQfan1
Author Host/IP: spider-tk082.proxy.aol.com / 152.163.206.212
Subject: Great Meal--More Notes
In reply to: BBQfan1 's message, "Anyone Looking for A Great Meal?" on 22:07:46 05/30/02 Thu

In case anyone was following thru on the post about eye of round, here are a few more notes to flesh out directions:
When you do the veggie brine, boil it for 10 minutes to get flavours out of veggies. Let cool to 40 degrees before using (very important; meat will soak up too much salt in a warm brine bath!). Additionally, if you have a meat injector, strain off about 1.5 cups of the brine and inject directly into the meat! It's a big muscle there, so get tht brine right into the heart of the roast.
Also not posted was target internal temp. You are looking for a internal temp of 160. A little higher than what most folks take beef to, but, because of the brine, it can take it and the texture at 160 is ideal for beef on a bun.
I wrapped in foil after it came off the smoker, let it rest 15-20 minutes, opened foil and carefully poured off that wonderful au jus.
Think that fleshes out the directions from above. Any questions, email Reg or I.
Qfan

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