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Beer and Butter Brisket Injection Marinade

Beer and Butter Brisket Injection Marinade

I’m a strong advocate for using a brisket injection when smoking up a beef brisket. This beer and butter brisket injection marinade will add amazing flavor and help keep your brisket nice and flavorful from the inside out.
Photo by: Sabrina Baksh/derrickriches.com
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Course: Marinades/Brines
Cuisine: American BBQ
Keyword: barbecue brisket, brisket injection, brisket injection marinade, brisket marinade
Servings: 1 cup

Ingredients

  • 1 cup beef broth low sodium
  • 1/2 cup ale
  • 3 tablespoons unsalted butter melted
  • 1 tablespoon brisket rub (the same one you’re applying on the surface)
  • 2-3 teaspoons beef base (start with 2 teaspoons)

Instructions

  • Gather your ingredients.
  • Grind down the rub if it contained large pieces of herbs or ingredients that might become lodged in the needle.
  • Combine all of the ingredients in a saucepan, and bring to a simmer over medium heat for 5 minutes, stirring occasionally. Taste, and adjust your seasonings by adding more beef base and beer if needed.
  • Remove the saucepan from the heat and let the mixture cool for 15-20 minutes.
  • To use: draw up some of the mixture into the syringe, inject the meat and gradually release some of the marinade. The section will plump up a bit and there may be some spill over. Just mop it away and continue.
  • Discard any injection marinade that has come into contact with raw meat.
  • This recipe makes enough for 1 brisket, so double, triple, or quadruple the recipe based on your cooking needs.

Notes

Things to think about with this recipe:
Beef Base: I recommend Minor’s beef base for this recipe, but if you don’t have it on hand, then reach for a jar of Better than Bouillon roasted beef base. The important thing here is to add a nice beefy foundation to the marinade.
Beer: If you don’t want to use beer, use apple juice, or ¼ cup of cider vinegar. I don’t recommend a dark beer like stout, as this could overwhelm the flavor dynamic.