Injection for Sirloin Tip Roast

[Panthur]

Hey guys....gonna smoke a sirloin tip roast this Sat. Gonna go low and slow to about 150 IT ( I think ). Any suggestions for what I could inject this thing with since its pretty lean ?? Do you think 150 IT is ok ? I want it med rare at most. Thanks.

[barkonbutts]

I would do a worshy and beef broth...

Taking to 150* I do not think you need to inject...should retain enough moisture and be fine for slicing for sammies!

If not you can make some Au Ju a beef just fine.. kinda like a french dip.

[Otis857]

Go with Brian's suggestion on the beef broth or Au Jus. The man cooks some fine chow! But I think 150 may be a little high for medium rare, I'd go no higher than 140 cuz the IT will still rise some after taking it off the smoker.

Good luck & post some pics.

[Slanted88]

Them Cat's got ya on the inject...How big is that hunk of goodness!

[Richtee]

I'd think 140 is your target as well. maybe even 135. You can always heat it up a bit more, but not less...

[IrishChef]

I would have some food safety concerns injecting a chunk of meat that is only going to be brought up to 135* temp. Just saying.

[Richtee]

I would have some food safety concerns injecting a chunk of meat that is only going to be brought up to 135* temp. Just saying.

Yeah. But it's done alot. I never know quite what to say...other than..inject after meat surface hits 140?

[jwbtulsa]

Try Smoky Okie Deep Beef Injection. Good stuff. I've used it on a number of briskets and have always been pleased. I'm sure he would appreciate my plug for his website at USBBQSUPPLY..com

[Richtee]

Try Smoky Okie Deep Beef Injection. Good stuff. I've used it on a number of briskets and have always been pleased. I'm sure he would appreciate my plug for his website at USBBQSUPPLY..com

Used it meself. Works dang good. Tell Tim I said so :{)

[Wingman]

For an injection... Get a packet of Au-Jus and mix and heat it. Add 3 cloves chopped garlic, 1/2 tsp pepper, 1 tsp rosemary. Bring to a simmer for 10 minutes. Pour the liquid through a thin mesh strainier or cheese cloth to filter out the solids. Use this to inject your beef. MAke sure you steralize your injection needle and sirynge.

[jwbtulsa]

Yeah. But it's done alot. I never know quite what to say...other than..inject after meat surface hits 140?

IMO, you should inject the night before your cook so as to provide time for equal distribution of solution. Injecting during the cook can result in pockets of retained fluid and concentrated solute.

[Richtee]

IMO, you should inject the night before your cook so as to provide time for equal distribution of solution. Injecting during the cook can result in pockets of retained fluid and concentrated solute.

Well, yes...or a couple hours ahead at least. And then ya done gone and violated the whole muscle thing technically.

I'm gonna write a couple food science folks on this. Should be interesting.

[Panthur]

Great info guys, thanks. Maybe I should just rub but not inject then ? Only reason for injecting was thinking it would keep it from being too dry since its a pretty lean cut. But if I take it to 140 and not inject possibly it will still be fairly moist.

[Richtee]

Great info guys, thanks. Maybe I should just rub but not inject then ? Only reason for injecting was thinking it would keep it from being too dry since its a pretty lean cut. But if I take it to 140 and not inject possibly it will still be fairly moist.

That would likely help. Also I'd think abandon the "low/Slow" and git-R-done...might save some moisture as well.

[IrishChef]

That would likely help. Also I'd think abandon the "low/Slow" and git-R-done...might save some moisture as well.

Instead of doing the inject, you could play with a marinade/wet rub using similar ingredients to what you were looking at injecting...