I think the brine didn't help the meat
Lesson # 1 : want Arby's ? go to the Professionals : @ Arby's
not that it matters , Ive always found Arby's meat , " Odd , very odd "
had you cut a ' steak ' from the fresh meat , across the grain , as 1 " or so
how long would you have saute'd for Rare or how you like your steak ? would the meat have been tender then ?
I think you meat was far tender-er than you though so maybe only 4 hours ( unbrined ) at 130 you would have to add for really really thick
or cut the roast in two.
ive not had deer , except their ticks so I can't say how tender the different cuts are
I have had Elk in CO and I was surprise how tender it was rare .
it had such a nice clean taste to boot.
you of course made Notes in your SV Notebook ( red ? )
