Mark_E
TVWBB Super Fan
I had been on the search for the best roast I could find for about a week. Finally found this on Sunday at a local butcher. It had a nice pink color which indicates grain fed and was nicely marbled. This is a local roast from a butcher in Highland, Maryland called Boarman's Meat Market. Local in-state beef is not USDA graded.
I dry-brined this 7 lb roast with just under two tsp of kosher salt on Monday, two days before Christmas. This is about half the amount of kosher salt usually recommended for a dry brine. Placed roast in a ziplock bag and put roast outside on back porch in a cooler with a little ice.
Christmas day. Roast was started and finished in the kitchen oven.
I applied a heavy layer of garlic powder to the fat cap. Being careful not to punch through the bottom, I stabbed fat cap 50x with a two-pronged meat fork, driving garlic into the roast.
I sprinkled the fat cap with more garlic powder and some coarse black pepper.
Probe was inserted into dead center of roast.
Initial oven temp is set to 188 F. Roast placed in oven on a wire rack on top rack. Dripping tray is on lower rack 3-4 inches below.
Final IT peak target temp is planned and hoped to be about 133 after resting. Fingers crossed.
When IT hit 90, I raised the oven temp from 188 to 220.
When IT hit 110, I turned oven off and left roast resting in the oven. I kept the oven door closed.
When IT hit 117, oven temp had dropped to 157. Not happy with IT progress, I turned oven back on, set to same temp as before: 220 F.
When IT hit 124, I removed roast from oven and set on counter. No foil tent. Probe still inserted. I figured it would rise about 10 degrees.
IT slowly crept up to 132, leveled out, then slowly began to back down. This took about an hour or so. I ended up short of my target of 133 by one degree.
I sliced roast. Almost no loss of juices. Roast was very tender and the beef flavor was perfect.
I dry-brined this 7 lb roast with just under two tsp of kosher salt on Monday, two days before Christmas. This is about half the amount of kosher salt usually recommended for a dry brine. Placed roast in a ziplock bag and put roast outside on back porch in a cooler with a little ice.
Christmas day. Roast was started and finished in the kitchen oven.
I applied a heavy layer of garlic powder to the fat cap. Being careful not to punch through the bottom, I stabbed fat cap 50x with a two-pronged meat fork, driving garlic into the roast.
I sprinkled the fat cap with more garlic powder and some coarse black pepper.
Probe was inserted into dead center of roast.
Initial oven temp is set to 188 F. Roast placed in oven on a wire rack on top rack. Dripping tray is on lower rack 3-4 inches below.
Final IT peak target temp is planned and hoped to be about 133 after resting. Fingers crossed.
When IT hit 90, I raised the oven temp from 188 to 220.
When IT hit 110, I turned oven off and left roast resting in the oven. I kept the oven door closed.
When IT hit 117, oven temp had dropped to 157. Not happy with IT progress, I turned oven back on, set to same temp as before: 220 F.
When IT hit 124, I removed roast from oven and set on counter. No foil tent. Probe still inserted. I figured it would rise about 10 degrees.
IT slowly crept up to 132, leveled out, then slowly began to back down. This took about an hour or so. I ended up short of my target of 133 by one degree.
I sliced roast. Almost no loss of juices. Roast was very tender and the beef flavor was perfect.
