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

Discussion in 'Beef' started by paul catt, May 1, 2014.

  1. paul catt

    paul catt Smoke Blower

    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   
     
    Last edited: May 1, 2014
  2. 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.
     
  3. paul catt

    paul catt Smoke Blower

    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 ..
     
  4. 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
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Real Nice, Paul !!![​IMG]

    Great Sammies coming your way!![​IMG]

    Bear
     
  6. paul catt

    paul catt Smoke Blower

    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

     
  7. paulyetter

    paulyetter Fire Starter

    Your pastrami looks good!
     
  8. hambone1950

    hambone1950 Master of the Pit Group Lead

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

    bearcarver Smoking Guru OTBS Member

    Strami looks Great Too, Paul !!![​IMG]

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

    Bear
     
  10. Looks good. Cured all the way thru. Injected properly I reckon. [​IMG]
     
  11. paul catt

    paul catt Smoke Blower

    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 [​IMG]   
     
  12. paul catt

    paul catt Smoke Blower

    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
     
    Last edited: May 2, 2014
  13. paul catt

    paul catt Smoke Blower

    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
     
  14. paul catt

    paul catt Smoke Blower

    No I didn't know about it  ... I will search for it  Gathering sounds like fun too
     
  15. hambone1950

    hambone1950 Master of the Pit Group Lead

    Starting to warm up a bit now. It was a long winter.....the older I get , the better the south looks !
     

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