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A meat injector inserting beef brisket injection into a raw brisket

Beef Brisket Injection

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 16 ounces
Calories: 15
Ingredients Method Notes

Ingredients
  

  • 2 cups beef broth low-sodium
  • 0.25 cup Worcestershire-style sauce
  • 2 tbsp unsalted butter, melted
  • 1 tbsp beef bouillon or beef base
  • 1 tbsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper

Method
 

  1. Warm the beef broth in a saucepan over low heat; do not let it boil.
  2. Whisk in the beef bouillon and salt until fully dissolved.
  3. Stir in the Worcestershire-style sauce, melted butter, garlic powder, onion powder, and black pepper.
  4. Cool the injection to room temperature, then strain it so no particles clog the injector.
  5. Fill a meat injector and inject the brisket in a grid about 1 inch apart, using roughly 1 ounce per pound.
  6. Inject 12 to 24 hours before smoking, then smoke the brisket low and slow to about 203 degrees F internal for tender results.

Notes

Makes enough for a 12 to 14 pound brisket. Always strain before injecting. Inject in a grid pattern for even flavor, and keep everything alcohol-free.