Derrick’s Brisket Injection Marinade
- 2/3 cup beef stock
- 1/3 cup apple juice
- 2 tablespoon melted unsalted butter
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- ½ teaspoon red wine vinegar
- ½ teaspoon salt
- ½ teaspoon black pepper
- Combine all marinade ingredients in a small bowl or liquid measuring cup. Let stand for 5-10 minutes, stir once more before using.
- To use: Draw marinade into the syringe of a clean meat injector. Pierce the meat about 1 ½” to 2” inches deep (depending on thickness of the brisket), and slowly inject. There will be some spillage, just mop it away with a paper towel. Repeat the process several times, apply rub, and cook brisket as directed.
- Do not save any marinade that has come into contact with raw meat.
- If making ahead of time, store marinade in an airtight container in the refrigerator for up a week. Rewarm to room temperature before using.
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.