[Terry The Toad]

Originally Posted by landarc

But, if you trim it more, won't it be drier? Did the marinade not penetrate? Maybe inject it? It does look good

I am not going to trim more, just trim before I put it in the marinade. I think the membrane kept the flavors from penetrating the meat. Injecting would probably help - but I haven't tried it yet.

Originally Posted by 1911Ron

That sounds like a great marinade! Did you wrap it in foil while it rested?

Yes.

Originally Posted by VA-Dave

Looks good from here.

How were the soy and ginger flavors?

Thanks for sharing.

Dave

The pineapple/soy/ginger flavors are great. It is not my invention; it's a pretty close copy of the Jamaican Top Sirloin marinade at HOPS restaurant.

Originally Posted by Daggs

What grade was it? I buy mine from SAMs and they turn out great all the time. My UDS makes better brisket than anything else though.
Judging by your pics, it would not last long in my house!

Choice grade - that's all I can find around here.

Thanks for all the feedback!