- 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.
Calories: 269kcal | Carbohydrates: 13g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1742mg | Potassium: 459mg | Fiber: 1g | Sugar: 10g | Vitamin A: 865IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg