You got your smoker ready. You purchased a mouth-watering, lean brisket. Everything’s good to go, except for the dry rub. Combining the ingredients and leaving the meat to marinade overnight might be what you’re used to, but it could be easier. When it comes to marinating, this brisket injection recipe will not only make your life easier, but you’ll also end up with smoother, tender, and softer meat. Mastering a meat injector requires a bit of practice, but it is worth it.
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Why should you inject brisket?
Injecting brisket comes with lots of advantages, especially compared to a dry rub. Injecting brisket saves time, is more practical, and is more efficient.
With an injection, the meat will retain its moisture more. This is especially important if you are planning to smoke your meat, specifically brisket, as your meat faces the risk of becoming dry.
While a traditional dry rub will help the texture of your brisket, with injecting, you can also work from within, leveling up the flavor.
Ingredients
- Beef broth — 1 tbsp.
- Worcestershire sauce — 1 tbsp.
- Water — 2 ½ cups.
- Soy sauce — 1 tbsp.
- Brown sugar — ½ tbsp.
Instructions
- Add all the ingredients to the pan, mix and simmer on low heat.
- Allow the mixture to cool to room temperature.
- Trim any excess fat from your brisket.
- Load your meat injector with the marinade slowly.
- Insert your meat injector into the brisket.
Substitutions
- Granulated sugar — Although we prefer the dark look and caramel taste that comes with dark sugar, white sugar is a great replacement for the former if need be.
- Salt — Though we opted for using soy sauce instead of salt, if you’re not a big fan of the former's heavy taste, you can always go for a pinch of salt instead.
Variations
- Alcohol — Alcohol might just be the X factor in many recipes, including this brisket injection recipe. There are only a few ingredients that help moisturize, soften, and tender the meat more than alcohol, so feel free to go ahead and add one tablespoon of bourbon or whiskey to your marinade.
- Herbs and spices — The good thing about this brisket injection recipe is that it is fairly flexible according to your taste. Experiment with spicy, sweet, or savory spices.
Equipment
- Medium-sized mixing bowl.
- Measuring cups and spoons.
- Medium-sized skillet.
- Meat injector.
Storage
- You can safely store your brisket injection in an airtight container in your fridge, for a few days.
Tips
- No meat injector? — No problem. Pierce the brisket using a fork or a sharp knife, and carefully pour your marinade through the holes you just created. Just make sure you don’t spill any. Though using a meat injector is the best way to do it, this will do too.
- Mix well — You should mix your marinade well until there are no visible lumps. Otherwise, your meat injector will get clogged up. While injecting brisket, you should also make sure to clean the meat injector every once in a while.
Brisket Injection Recipe
Equipment
- Meat injector
Ingredients
- 1 tbsp. beef broth
- 1 tbsp. Worcestershire sauce
- 2 ½ cups water
- 1 tbsp. soy sauce
- ½ tbsp. brown sugar
Instructions
- Add all the ingredients to the pan, mix and simmer on low heat.
- Allow the mixture to cool to room temperature.
- Trim any excess fat from your brisket.
- Trim any excess fat from your brisket.
- Insert your meat injector into the brisket.
Video
Notes
- No meat injector? — No problem. Pierce the brisket using a fork or a sharp knife, and carefully pour your marinade through the holes you just created. Just make sure you don’t spill any. Though using a meat injector is the best way to do it, this will do too.
- Mix well — You should mix your marinade well until there are no visible lumps. Otherwise, your meat injector will get clogged up. While injecting brisket, you should also make sure to clean the meat injector every once in a while.
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