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Best Brisket Injection Recipe

Infuse flavor and moisture into your next brisket with my Best Brisket Injection Marinade.

Best Brisket Injection Marinade
Sabrina Baksh/derrickriches.com

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 a Brisket 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. You can use an injection marinade in one of two ways. First option: Apply the rub and use the injection marinade about 1 hour before the brisket goes on the smoker (as pictured above). Second option: When injecting brisket do not apply the rub. Wrap it tightly in plastic wrap and place it into your refrigerator for up to 12 hours (see photo below). Season your brisket about 30-60 minutes before it goes into the smoker.

Best Brisket Injection
Best Brisket Injection

Ingredients for Best Injection Marinade:

  • Beef broth: I recommend using Minor’s Beef Base
  • Whiskey
  • Worcestershire sauce
  • Brown sugar (optional)
  • Soy sauce
  • Salt (optional)
  • Onion powder (sub with garlic powder if preferred)
  • Black pepper

Making a Brisket Injection Marinade:

  • Combine the marinade ingredients in a large bowl and let the mixture stand for 10 minutes before using. This is important, particularly if choosing to use the salt and sugar in this brisket injection marinade. The extra time will allow these ingredients to dissolve properly.
brisket injection marinade
Sabrina Baksh/derrickriches.com

How to inject Brisket

First, make sure that there are no large clumps of spices or herbs in your injection marinade. This will clog up your injector and create a mess.

Draw some of the brisket injection marinade into the syringe, by submerging the needle into the marinade and then pulling back the plunger. 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.

The marinade will travel along the grain of the meat so use the lines of muscle on the brisket as a guide to where to inject.

Safety First

If you have a lot of brisket injection marinade leftover, pour it into a pot and bring it to a boil on your stovetop. 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 brisket injection marinade. I recommend it for a cooking method that doesn’t include actual smoke. Keep in mind that liquid smoke is an all-natural product made by passing real wood smoke through water, then distilling it down.

Need Help choosing the right brisket? See my Brisket Buying Guide for more information.

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Beef Brisket Injection

Best Brisket Injection Marinade

Some people don’t bother injecting briskets. This is a mistake. A good meat injection imparts flavor and liquid into your brisket before it hits the grill. This is my best brisket injection, and I combine a little sweet and some savory to bring out the beefiness of the brisket.
4.58 from 136 votes
Print Pin Rate
Course: Marinades/Brines
Cuisine: American BBQ
Keyword: brisket injection, Injection marinade
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 cup
Calories: 101kcal
Author: Derrick Riches


  • 1 cup beef broth (Minor's Beef Base recommended)
  • 1 tablespoon whiskey
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 teaspoons brown sugar (optional)
  • 1 teaspoon soy sauce
  • 1/2 teaspoon onion powder sub with garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (optional)


  • If using a beef base, prepare according to package directions.
    Combine all ingredients in a large bowl and let the mixture stand for 10 minutes before using . 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.


Photo by: Sabrina Baksh


Calories: 101kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 2482mg | Potassium: 248mg | Fiber: 1g | Sugar: 9g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

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 Marinade Recipe?

Ofargo Marinade Injector

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 of this injector is small, but it will handle most jobs for a single-family. This plastic injector will hold up to one ounce at a time.

Oklahoma Joes Trigger Marinade Injector

Oklahoma Joe’s Trigger Meat Injector

The Oklahoma Joe’s Trigger Meat Injector is more of a marinade pump than a syringe. Dip the hose end into a container with your marinade, and the trigger mechanism pumps the solution into the meat on both strokes. This will make for faster injecting and is excellent for those that are doing more than a single, small roast. At around $30, you pay a little more, but it can handle a lot more injecting. It will save your hands if you have a lot to do.

Chop's Power Injection System

Chop’s Power Injection System

Doing a lot of brisket injecting? Then this is the system you need. The tank holds a gallon of injection solution. Pump up the pressure and start injecting. It is the system used by caterers and BBQ competition cooks. Easy on the hands, it will allow you to inject at lightning speed. Of course, it costs around $160, so this is really for those who make money on barbecue.

Derrick Riches
Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.



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