Description
Indulge in the irresistible flavors of the Manor Vail Lodge Beef Butt Brine Recipe, where tender, succulent pulled beef takes center stage. This recipe is perfect for any occasion, from family gatherings to backyard barbecues. The unique brining process ensures that the beef shoulder roast remains juicy and deeply flavored, making it ideal for sandwiches, sliders, or tacos. With straightforward preparation steps and a blend of aromatic spices and citrus, you’ll impress your guests with minimal effort. Elevate your meal with versatile serving options that cater to all tastes.
Ingredients
Scale
- 10 pounds beef shoulder roast (bone-in or boneless)
- 2 gallons water
- 2 cups brown sugar
- 1 cup kosher salt
- 12 tablespoons black pepper
- 6 cinnamon sticks
- 8 teaspoons dried sage
- 2 carrots, cut into chunks
- 1 onion, cut into wedges
- 2 stalks celery, cut into chunks
- 8 bay leaves
- 2 oranges, cut into wedges
- 2 limes, cut into wedges
- 2 lemons, cut into wedges
Instructions
- Prepare the brine by combining all ingredients in a large kettle. Bring to a boil and then simmer for 10 minutes. Allow it to cool completely before adding the beef. Refrigerate for at least 24 hours.
- Preheat the oven to 225°F (107°C). Place about 4 cups of brine in a roaster pan and sear the roast on each side until browned.
- Place the roast on a roasting rack in the pan, cover with heavy-duty foil, and bake for approximately 10 hours.
- Once cooked, shred the beef while removing any excess fat.
- Prep Time: 20 minutes
- Cook Time: 10 hours
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 ounces (113g)
- Calories: 250
- Sugar: 1g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: <1g
- Protein: 28g
- Cholesterol: 90mg