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The victim, a 6 1/2 hunk of beef
The ingredients of my injection. I used about one cup each of the beef broth and the Guinness. About half a cup of the worcestershire, a TBS of the garlic and about 1/2 TBS of the onion powder
I injected almost the full amount of liquid throughout the roast. Put in a bowl and splashed a little more of the injection over the top of the meat. Then into the fridge overnight
The next morning I rubbed it with a mix of plenty of granulated garlic, onion powder, paprika, white & black pepper, thyme, a little sage, and a little coriander.
This is about 4 or 5 hours later. Almost ready to foil
Foiled when the internal got to about 165. For liquid I used a little more of the injection mix that I had reserved along with some beef broth. When the internal crossed 200 I put it in a cooler for a couple hours. This is after the rest
I was a little surprised that it went to 200 and still sliced easily. The slices were super tender. When trying to pick up a bigger slice with a fork, it just fell in half.
There were a few sections that shredded/pulled. But for the most part it sliced. Here is another pic
Also tossed a few taters on the drum. Let them hang out in there for a couple hours
Then cut them into wedges and dusted with italian seasoning and parmesan cheese. Some of them also got hit with some red pepper flakes.
Plated up with the taters and green beans
The ingredients of my injection. I used about one cup each of the beef broth and the Guinness. About half a cup of the worcestershire, a TBS of the garlic and about 1/2 TBS of the onion powder
I injected almost the full amount of liquid throughout the roast. Put in a bowl and splashed a little more of the injection over the top of the meat. Then into the fridge overnight
The next morning I rubbed it with a mix of plenty of granulated garlic, onion powder, paprika, white & black pepper, thyme, a little sage, and a little coriander.
This is about 4 or 5 hours later. Almost ready to foil
Foiled when the internal got to about 165. For liquid I used a little more of the injection mix that I had reserved along with some beef broth. When the internal crossed 200 I put it in a cooler for a couple hours. This is after the rest
I was a little surprised that it went to 200 and still sliced easily. The slices were super tender. When trying to pick up a bigger slice with a fork, it just fell in half.
There were a few sections that shredded/pulled. But for the most part it sliced. Here is another pic
Also tossed a few taters on the drum. Let them hang out in there for a couple hours
Then cut them into wedges and dusted with italian seasoning and parmesan cheese. Some of them also got hit with some red pepper flakes.
Plated up with the taters and green beans
for Guiness 
oh yeah, and for using it as a marinade.. Did the flavor carry through? Ya gotta share more on this.
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