What's The Best Way To Keep Muscle Meat Barq Supple?

[fkrall]

I just roasted a Sirloin Silver Tip as a prelude to Baltimore Pit Beef. I had a successful outcome at 225 degrees following a 48-hour dry brine, but the barq was cracked and leathery despite the water bath I included in the cook. What would have been the best way to prevent that: Should I have spritzed it with water or an apple juice/water combo, rubbed it with an oil-based slurry rather than applying the rub dry, or wrapped it for an hour or two before continuing with the recipe? Thanks.

[gboss]

Did you dry brine covered or uncovered? What cut was it, eye of round?

[fkrall]

Dry brined uncovered, as I normally do. The silver tip comes from the shoulder, definitely a muscle meat and close enough for government work to top round, as I understand it.

[gboss]

fkrall my bad, I need to work on reading comprehension. I went right by your "Sirloin Silver Tip" description.

I would suggest that 48h dry brine uncovered might be part of the issue. You're starting your smoke with a very dry surface and it's only going to get drier from there. I would try doing the dry brine covered next time and see if that gets you better results.

[fkrall]

Thank you and concur. My previous silver tip had a 33 hour dry brine and wasn't dry. Sliced very thinly they both were equally tender.