or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Injecting Beef ..its a PITA ..I must be doing something wrong
New Posts  All Forums:Forum Nav:

Injecting Beef ..its a PITA ..I must be doing something wrong

post #1 of 16
Thread Starter 

Hey Everyone

 

So a few weeks ago I did a pastrami and a brisket flat. When I went to inject it (the flat)..it kind of went everywhere. It seemed to leak out as much as it went in

 

Today I am doing a pastrami again (the last one disappeared) .. so I though I would also throw in a London Broil. I injected it (LB)  and got the same results.  Juice flying out every where and in the end it seems like it all leaked out .... I am using a injector from BBB  non mechanical. I see them on TV using these monster injector and don't seem to have these problems ...maybe they did a re-take  lol

 

I read here that most people are pulling their London Broils at 140 and wrapping them. That's the plan for the Broil unless someone thinks IM really screwing up  lol

 

I had planned on doing these yesterday but mother nature thought otherwise

 

Will get some Pics up as it cooks   

post #2 of 16

When injecting them the liquid will go into the veins and arteries. Since the meat is cut so are some of the veins and arteries. I have squirted myself many times injecting but it does get through the meat even though you think it is all leaking out. Make sure to throw all the liquid that leaks out back into the container with the meat. I would pull the LB at 135 -140. It has little fat so you don't want to dry it out.

post #3 of 16
Thread Starter 


I was SHOCKED at how fast the LB cooked ... like 90 minutes .. next time I will use a lighter temp  I did 200 this time. I had to double check it to make sure the thermometer hadn't messed up.   I didn't like the crust on the LB so I threw it in the broiler for a few minutes and crunched it  up ... now it sits on the counter wrapped up in tinfoil and a towel   

 

The Pastrami is still in the smoke and only at 125 lol

 

 

 

Right out of the resting ... I put my Beef Rub on it ...but I guess it didn't have time to form into a bark ... can I even tell you how good it is ...I added some ground chipotle pepper to the rub  

 

 

Yup next time I take it out at 135 ...still good  I like it a little pinker ...I may never cook one on the grill again lol ...shocked at how tender it came out ..

post #4 of 16
There will always be some leakage but if you go slow and leave the needle in for 20-30 seconds after injecting before pulling it out...you'll loose a lot less.



~Martin
post #5 of 16

Looks Real Nice, Paul !!!:drool

 

Great Sammies coming your way!!Thumbs Up

 

 

Bear

post #6 of 16
Thread Starter 

Ok so the Pastrami is ready   Its been resting wrapped up in a towel and not its been tasted ...  I don't soak mine as long as a lot of other people do ...I just soak it till I get clear water .. few hours ...

 

 

 

 

 

 

Sliced goodness...I need a slicer so I can get nice thin slices

 

 

post #7 of 16

Your pastrami looks good!

post #8 of 16
Everything looks excellent . Nice work. We all need a slicer ,, that is a fact!grilling_smilie.gif
post #9 of 16

Strami looks Great Too, Paul !!!:drool

 

I couldn't even do as good as you did without my slicer. (Not actually mine---I share it with my Son)

 

 

Bear

post #10 of 16

Looks good. Cured all the way thru. Injected properly I reckon. Thumbs Up

post #11 of 16
Thread Starter 


Hey Bear

Thanks ..That knife in the pic I found at Wal-Mart or as they call it around here ..The Wal-Mart ...It was in the meat department for 9.99 and its one of the best knives I have ever owned ..Japanese Steel  hold the blade and great for cutting slabs of meat.

 

 

Ordered the Chefs Choice 615 today Meat Slicer ...Cant stand it anymore  LOL thumb1.gif  

post #12 of 16
Thread Starter 

ALELOVER :)


I cant take credit for the curing  lol  it was a corned beef turned into a Pastrami.   This is my second one and man there good

 

Glad to see someone else from NC here

post #13 of 16
Thread Starter 
Quote:
Originally Posted by Hambone1950 View Post

Everything looks excellent . Nice work. We all need a slicer ,, that is a fact!grilling_smilie.gif


Thanks Ham

 

How is the weather up there ?  did it ever quit snowing :)

 

I used to live in Worcester but when I got out of the Marines I said the heck with shoveling snow and stayed down here

post #14 of 16
Quote:
Originally Posted by Paul Catt View Post
 

 

Glad to see someone else from NC here

There are lots of folks from NC here. Have you joined our NC Smokers group yet. We also have a gathering every year.

http://www.smokingmeatforums.com/groups/show/4/north-carolina-members

www.smokingmeatforums.com/t/157377/3rd-annual-north-carolina-smokers-gathering-with-pics/40

post #15 of 16
Thread Starter 


No I didn't know about it  ... I will search for it  Gathering sounds like fun too

post #16 of 16
Quote:
Originally Posted by Paul Catt View Post


Thanks Ham

How is the weather up there ?  did it ever quit snowing :)

I used to live in Worcester but when I got out of the Marines I said the heck with shoveling snow and stayed down here

Starting to warm up a bit now. It was a long winter.....the older I get , the better the south looks !
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Injecting Beef ..its a PITA ..I must be doing something wrong