Infuse flavor and moisture into your next brisket with my Best Brisket Injection Marinade.
There is no arguing that beef brisket is a thick cut of meat. Since it contains so much mass, this cut of beef requires an injection marinade. This will allow you to impart flavor and moisture into the meat.
What is an injection Marinade?
An injectable marinade is a thin, flavorful liquid that is placed into a kitchen-safe meat injector and then inserted into several spots in the meat. You can put together a unique formula, like this Best Brisket Injection marinade, or use the same flavor profile as the rub you'll be using.
How to inject the meat
First, make sure that there are no large clumps of spices or herbs in your marinade solution. This will clog up your injector and create a mess.
Draw in some of the injection marinade into the syringe, then inject a little bit into the meat. There will be some flow back, especially if you are injecting too much solution. Blot it away, and repeat the process all over the brisket.
If you have a lot of marinade leftover, stick it in a pot and bring it to a boil. Reduce the heat and let it simmer on low for 5-6 minutes. Remove and let it cool. This should kill off any bacteria that it encountered from the meat/syringe transfer. Pour the solution into a spray bottle, and use it as a barbecue spritz during the cooking process. If you are left with less than 1/2 cup of solution, go ahead and discard it.
Thoughts on liquid smoke
If you are smoking the meat already, there is really no need to use liquid smoke. However, if you are baking or using a gas unit, you might want to add a little liquid smoke to the injection marinade. I recommend it for a cooking method that doesn't include actual smoke. Keep in mind that liquid smoke an all-natural product made by passing real wood smoke through water, then distilling it down.
Subscribe to our Weekly Newsletter for New Recipes and BBQ News!
Best Brisket Injection
- 1 cup beef broth
- 1 tablespoon whiskey
- 1 1/2 teaspoons Worcestershire sauce
- 2 teaspoons brown sugar optional
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- Combine all ingredients in a large bowl and let the mixture stand for 10 minutes before using it. This will ensure that the salt and sugar have dissolved properly.
- To inject your brisket, lay it out flat. Looking down on the meat, inject into the center of the meat every two inches, working from one end to the other. Squeeze in the injector slowly and move to a new location when the liquid starts to leak out a little. Work your way through the entire brisket getting a small amount of the solution into as many places as possible.
Looking for a simple, yet great way to make smoked brisket? Try my method How to Make Barbecue Brisket.