After reading three weeks of threads, I just purchased a 15 lb top round roast that I'm preparing. Since I haven't done one of this size before, nor ever tried a dry brine, I was wondering if anyone could take a look at my plans and give me some opinions.
Day 1 - Dry brine with 1/2 to 3/4 cups of Kosher salt. Wrap in plastic and refrigerate for 3 days.
Day 4 - Remove, rinse and pat dry. Leave out for 3 hours to warm to room temperature.
Season with Kosher salt, black pepper, garlic powder and rosemary.
Roast on a rack at 225 degrees until internal temperature reaches 118 to 120 degrees. Remove and let sit for 2 hours.
Coat the exterior with olive oil and sear under the broiler.
I would be happy to get any advice to method, times or temperatures as this is my first attempt this way. Will be sure to share photos and a review after it's done!
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