This easy brisket marinade injection is simple to make and one of our favorite go-to recipes. Apple juice lends itself well to smoked meats, and beef briskets are no exception. For this recipe, you can use ready-made beef broth, stock, or an easy-to-use beef base. I recommend Minor’s.
Why use a brisket injection marinade?
Brisket Injection marinades introduce added flavor and moisture deep into the meat. It also helps keep the brisket from drying out during long, low-temperature cooking times. Remember that an average-sized smoked brisket can take anywhere from 10-12 hours to cook.
- Beef stock, or broth
- Apple juice
- Unsalted butter
- Worcestershire sauce
- Red wine vinegar ( red wine also works for this brisket injection marinade)
- Black pepper
Steps to Make an Easy Brisket Injection Marinade:
- Combine brisket marinade ingredients in a small bowl. Let mixture 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 the thickness of the meat), and slowly release the brisket injection marinade. There will be some spillage. Mop it away with a paper towel. Repeat the process a few more times.
- Secure brisket in plastic wrap, and place it into the refrigerator for 6-12 hours.
- Discard any marinade that has come into contact with raw meat.
- If making easy brisket injection marinade ahead of time, store it 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 Pellet Grill Smoked Brisket Recipe
Easy Brisket Injection Marinade
- 2/3 cup beef stock
- 1/3 cup apple juice
- 2 tablespoon melted unsalted butter
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon red wine vinegar
- 1/4 teaspoon salt
- 1/4 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.
Need an Injector for the Best Brisket Marinade?
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 will not clog. Make sure that the mixture is thin. This is an low-cost unit available for $10. It is also 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.
Confused about Brisket? See my Brisket Buying Guide for more information.