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.
Looking for a simple, yet great way to make smoked brisket? Try my method How to Make Barbecue Brisket.
Need an Injector for the Best Brisket Injection?
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.