Above is a peek along the edge of the pan, where the beef is exposed – it’s too thick to be fully immersed in the brine – at least this piece is.
Below, you can see the difference in color, between the exposed edge and the part under the plate:
See how the part on the left is pink, and the part on the right is grayish? Hopefully that will balance itself out when the meat is flipped over.
Not much else to report otherwise. Pretty exciting stuff, no?