I am doing this for sammies. I probably would not have even posted had I not been inspired by Rienhard's sirloin tip.
I had bought some sliced roast beast from the grocery deli lately and it was 9.99/lb. I figured at 10.00/lb what did I have to lose. I bought this on sale specifically to make sandwich meat. I probably would have done my normal and just chunked it on the smoker and forgot it but I saw Reinhards post and thought WTheck why not give it a whirl. Don't know if I ever injected beef or pork before coming to this site. Still seems sort of unnatural.
I got a beautiful roast on sale from the butcher. Realize two things, its sat in my reefer now already for 2 days, and I am not a photographers with a good camera.
Let me introduce you to the meat, "Everyone, this is the meat! Meat, this is everyone!"
Close-up so you can see its measurements, net worth, age, etc.....
Maybe my eyes are blury and not the camera..... I hear that stuff happens! So I'll read it for you, its approx. 4.5 pounds at 3.77/lb. Every meat, beef, pork, seafood, and fowl is now called special reserve at my grocery. Kinda takes away from any special meaning if ya know what I mean.
Unwrap it and partake of the meat in all its glory! In real life its really a beautiful roast.
I decided upon beef broth, Lea & Perrins, and a little Tatonka Magic Dust.
Now to inject, "Houston we have a problem" my syringe I have been using apparently embrittled and broke apart.
Its like a trusty old friend had crossed over........
Never fear we always have backups!
Good points and bad points for each one. I decide to use a new cattle injection needle.
Yes they are disposable, they are cheap, sharp, and come disinfected. They have excellent volume control and don't leave large holds in the meat for the liquids to come back out. I am sorry of what I have seen and used, unless I am catering a load of meat, this is just too easy for me to not use. Although I still like that monster injector BDSkelly has, and the one I saw once on the net. It had a air compressor pressurized container with a long supply line to the injector. It would be the berries if I was doing a load of meat.
When it was all injected, I decided to rub it with some "Pig Squeal", as it was warming up on the counter I notice a small separation starting in the roast, I decide to truss it up. Hold its shape while smoking.
Wrapped it up and back in the reefer for a day or two, until I can smell it thru the plastic wrap when I open the door.....LOL
Will come back and continue when I start to smoke it. Don't worry its coming! Don't expect anything a good looking as Rienhards.... he's a pro.