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Marinade Injected Beef

post #1 of 12
Thread Starter 

I really liked the taste injecting gave my pulled pork so I started thinking about injecting a beef roast. The problem was food safety. If you are piercing the surface of the beef several times you may introduce the pathogens on the surface to the interior of the meat. In pulled pork or brisket this is not a problem because you are cooking it to high internal temperatures. In a roast of beef, you usually want to avoid those high temperatures. I did some research and the recommendation for food safety is to cook injected or needle tenderized beef to an internal temperature of 155 F. That is more well done than I like but is right where She Who Must Be Obeyed likes it. So, I decided to give it a try.

 

I picked up a 1.1 kilogram (2 1/2 pound) top sirloin roast and inhaled some oxygen to get over the cost.

 

I mixed up an injection sauce:

 

  • 125 ml (1/2 cup) beef stock
  • 15 ml (1 tablespoon) soy sauce
  • 15 ml (1 tablespoon) Worcestershire sauce
  • 3 ml (1/2 teaspoon) onion powder
  • 3 ml (1/2 teaspoon) garlic powder

 

I used these ingredients as I wanted the umami taste to compliment but not overpower the beef. I also wanted to stay away from acidic ingredients to maintain the beef texture.

 

 

I injected the marinade about every inch on both sides of the roast.

 

 

I gave the outside of the roast a good sprinkling of Louisiana Grills Chophouse Steak Rub.

 

 

I put it on the pellet grill preheated to 270 F.

 

 

It took just under two hours to get to an internal temperature of 155 F.

 

 

I let it rest for 10 minutes.

 

 

I carved the roast.

 

 

We served it with She Who Must Be Obeyed's potato salad and broccoli salad.

 

 

The Verdict

 

This is one of the best tasting pieces of beef I have ever had. The marinade gave it a kicked up taste but the beef was still the major flavour. The texture was wonderful and I will be doing this again.

 

Disco

post #2 of 12

 Looks great, Disco. I'm going to have to try that.  Point for that.

 

Chuck

post #3 of 12

Disco that looks great for that high of an IT Nice job points 

Richie

post #4 of 12

Looks awesome Disco!

 

I bet it was mighty tasty!

 

I like mine on the rare side, but yours looks delicious!

 

Al

post #5 of 12
Thread Starter 
Quote:
Originally Posted by stovebolt View Post
 

 Looks great, Disco. I'm going to have to try that.  Point for that.

 

Chuck

Thanks, Chuck. It came out even better than I thought it would.

 

Disco

post #6 of 12
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Disco that looks great for that high of an IT Nice job points 

Richie

 

Thanks, Richie. I was surprised at the pink still in it but was pleased. Thanks for the points.

Quote:
Originally Posted by SmokinAl View Post
 

Looks awesome Disco!

 

I bet it was mighty tasty!

 

I like mine on the rare side, but yours looks delicious!

 

Al

It was tasty, Al. I know what you mean about the rare. Every once in a while I cook mine rarer and accept the derision of She Who Must Be Obeyed.

post #7 of 12
Very nice cook Disco, it all looks awesome ! icon14.gif
post #8 of 12
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Very nice cook Disco, it all looks awesome ! icon14.gif

Thanks, Justin. We enjoyed it.

post #9 of 12

Beautiful slice of meat Disco!  point B

post #10 of 12
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

Beautiful slice of meat Disco!  point B

That is very kind, Brian! Thanks for the point.

 

Disco

post #11 of 12

Boy that just made me hungry again!! Points! And thanks for the step by step!:drool

post #12 of 12
Thread Starter 
Quote:
Originally Posted by JeepsJeep View Post
 

Boy that just made me hungry again!! Points! And thanks for the step by step!:drool

Thanks for the point!

 

Disco

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