Use my Beer and Butter Brisket Injection Marinade recipe the next time you plan to smoke a brisket!
I'm a strong advocate for using a brisket injection when smoking a beef brisket. It is one of the best ways to enhance the moisture and overall texture of your smoked beef. This beer and butter brisket injection marinade will also add amazing flavor and help keep your brisket nice and flavorful from the inside out. This recipe makes enough injection marinade for 1 brisket, so double, triple, or quadruple the recipe based on your cooking needs.
Ingredients List - Beer and Butter Brisket Injection Marinade:
Making Beer and Butter Brisket Injection Marinade:
- Gather your ingredients.
- Grind the rub if it contains large pieces of herbs or spices that might become lodged in the needle.
- Bring all of the ingredients to a simmer over medium heat for 5 minutes. Stir occasionally. Taste and adjust the seasonings by adding more a little more beef base or beer if needed.
- Remove the saucepan from the heat and let the mixture cool completely.
How to Inject a Brisket:
- Draw some of the injection marinade mixture into the syringe, inject the meat and gradually release some of the marinade. The section will plump up a bit, and there may be some spillover. Gently mop it away and continue.
- Discard any remaining injection marinade that has come into contact with raw meat.
- Beef Base: I recommend using Minor's beef base for this recipe, but if you don't have it on hand, try Better than Bouillon roasted beef base. The important thing here is to add a nice beefy foundation to the marinade.
- Beer: If you don't want to use beer, use apple juice or ¼ cup of cider vinegar. I don't recommend a dark beer like stout, as this could overwhelm the flavor dynamic. If you plan to use vinegar in this injection marinade, do not marinate for more than 8-10 hours. The acid will begin to break down the meat, resulting in a mushy brisket.
Beer and Butter Brisket Injection Marinade
- 1 cup beef broth low sodium
- 1/2 cup ale
- 3 tablespoons unsalted butter melted
- 1 tablespoon brisket rub (the same one you’re applying on the surface)
- 2-3 teaspoons beef base (start with 2 teaspoons)
- Gather your ingredients.
- Grind down the rub if it contained large pieces of herbs or ingredients that might become lodged in the needle.
- Combine all of the ingredients in a saucepan, and bring to a simmer over medium heat for 5 minutes, stirring occasionally. Taste, and adjust your seasonings by adding more beef base and beer if needed.
- Remove the saucepan from the heat and let the mixture cool for 15-20 minutes.
- To use: draw up some of the mixture into the syringe, inject the meat and gradually release some of the marinade. The section will plump up a bit and there may be some spill over. Just mop it away and continue.
- Discard any injection marinade that has come into contact with raw meat.
- This recipe makes enough for 1 brisket, so double, triple, or quadruple the recipe based on your cooking needs.
Ofargo Marinade Injector
The Ofargo Marinade Injector is a classic style syringe. The marinade is sucked up through the needle and then pushed back into the meat. The needle on this model is large enough that it shouldn’t clog. Still, make sure that your marinade is near water thin. It is an inexpensive unit that you can purchase for around $10. It is dishwasher safe and durable enough to last for several years. The volume on this injector is small, but it will handle most jobs for a single-family.