Marinade Injected Beef

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