I had great success injecting marinade into pulled pork in a prior post. Why not do it with beef? You could get more flavour and that is usually a good thing.

There is a reason why not. If you inject beef in several places you run the risk of moving pathogens (germs for us uneducated) into the centre of the meat. Therefore, you have to cook it to an internal temperature of at least 155 F to be food safe. If you want it rare, you’re out of luck. Continue reading Marinade Injected Beef Roast →