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Derrick's Brisket Injection Marinade

Easy Brisket Injection Marinade

This is the recipe for one of my favorite brisket injection marinades. Apple juice lends itself beautifully to smoked meats, and briskets are no exception. You can use a ready made beef stock, or an easy to use beef base mixture for this recipe.
Photo by: Sabrina Baksh
5 from 1 vote
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Course: Marinades/Brines
Cuisine: American BBQ
Keyword: brisket injection, brisket injection marinade, Injection marinade
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 cup
Calories: 269kcal


  • 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