Bovine Chuck Roast Inject

[NCGuy68]

Howdy Folks,

The last Beef roast that I smoked was good to me but my Sweetie said it was a bit too dry. So I'am thinking inject this four pounder that I'am looking at.

Doc said to reduce my sodium intake so I'am looking for a home-made low salt injection to keep it moist.

Anybody care to share a 'nice' recipe?

All suggestions are appreciated.

 

[fingerlickin']

Maybe try a braise. Similar to the pepper stoudt beef recipe. Smoke it on the grate for a few hours then in a pan with some liquid. Beer would be a good low salt version, maybe veggie stock or sodium free beef broth. Put it in a pan, pour in the liquid and cover it until it's tender.

This might be good for you. To inject or as a braising liquid.

http://www.amazon.com/Herb-Ox-Bouillon-Packets-Instant-Seasoning/dp/B002HQGF4A/ref=pd_sim_gro_6

 

[campdude]

Braising would be my suggestion also. Comes out moist and tender every time.

 

[Bludawg]

BluDawg's Bovine Nectar
This Injection adds moisture,and is a flavor enhancer it adds beefiness to the brisket .

Bovine Nectar

1 pkg McCormicks Aus Jus
3 cups Black Coffee
1 tbl Worcestershire
1 tbl BluDawgs Bull Dust *recipe to follow

Dissolve the aus jus with the coffee add the Worcestershire and the Bull dust. Heat over med heat 1 min remove from eat and allow to cool to room temp. Inject about every 1" and go directly to the smoker. Smoke it as you normally do. will keep 3 weeks in the fridge

Bull Dust

1/3 cup Paprika
2 tbl brown sugar
1 tsp dry mustard powder
4 tsp onion powder
2 tsp garlic powder
1 tsp Gebhardt's chili powder

Add all together. Mix well