CJF28 - You have not used a cure. That is why your meat is grey-ish in color.
Mostly all of ue here on the forum use a cure and that is where the redish color we get comes from, I know it helps in the flavor, and I think texture of the meat as well.
How long did you let the meat sit in the salt/marinade? I don't know how much time the salt needs to work its magic vs. the cure in the marinades or store bought mixes we use. If I make a home made marinade I use Pink Salt, also called Instacure #2, which is specifically used for dried meats. Instacure #1 is for salami, etc. (whole nother subject). I got my Instacure on Amazon if your interested. Try the QDogg method, it has never failed me. But I think once you have a curing agent in the mix, it will come out much better no matter what cooking method you use.
Oh, by the way, your marinade sounds good as far as other ingredients, but if you use a cure you may want to decrease that 1C salt way down because everything else you are adding has its own salt in it. I think you may have brined vs. cured someone else hopefully will chime in and tell you. Brining is usually for something you want to come out juicer. Don't know if that matters? Haven't been doing this long enough to confirm that, just thinking out loud. Vicki