Smoked beef roasts seasoned at different times with curing salt, and one with salt and pepper (salt-penetration test)

Name: Smoked beef roasts seasoned at different times with curing salt, and one with salt and pepper (salt-penetration test)
Ingredients: 4 whole beef roasts; pink curing salt; salt; pepper

Mad Scientist BBQ · ♥ 2.8K likes · 78.6K views · 15 min video

Read about beef in the BrightCulinary Book

Smoked beef roasts seasoned at different times with curing salt, and one with salt and pepper (salt-penetration test), from the video

Timestamp

Ingredients

Method

Techniques

▶ 3:58

4 whole beef roasts
pink curing salt
salt
pepper

Season one roast with curing salt two days ahead, one a day ahead and one just before cooking; season a fourth with 50-50 salt and pepper just before it goes on the smoker.

Four roasts seasoned at different timesSeasoning Read

▶ 6:03

Smoke all the roasts at 250 degrees.

Smoking at 250 and the 165 lock-inSmoked Read

▶ 8:58

Take the roasts to 200 degrees internal, then rest before cutting.

Checking the roasts and restingResting

▶ 9:28

Slice each curing-salt roast to see how far the red colour reached; it is fixed once the meat passes about 165 internal.

Cutting the curing-salt roasts

▶ 10:34

Test the salt-and-pepper roast with salinity strips at the outer inch, halfway to the centre and the dead centre, against a strip run under tap water.

Testing salinity through the roast