Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 3, 2012 11:45 AM

Brining Experts Needed

Hi all!

I just cooked a 5 lb top round which I had brined for 24 hours. It was amazing!! Now I want to do a whole top round of about 20 lbs. Is that possible without ruining the meat?


  1. Click to Upload a photo (10 MB limit)
  1. Will work fine, your brine time may need to be lengthened.

    1. Yes, you can brine a 20-pound piece of meat but it will need to be brined for at least two days. Also, know that you will be diluting the flavor of the beef since it will be sitting in salt water for that long.

      1. Dry brine. 3/4 tsp kosher salt per pound. At least two days.

        1 Reply
        1. re: jaykayen

          I've read about dry brining but don't understand how it brings moisture into the meat if there isn't a liquid around it. Can you explain more?

        2. Thanks for the information! I used a kosher and water brine with garlic and rosemary on the smaller roast. Then dried it, covered it with olive oil and garlic powder along with cracked pepper. Roasted at 550 degrees for 20 minutes, then shut the oven off letting it continue to cook until 120 degrees.

          It came out so buttery tender and perfectly cooked. Will the outside few inches of meat get over brined if I do the whole thing at once?