Beef Brisket Injection

A ton of people believe that all natural is the way to go to get perfect barbecue.  I used to be in that category until I started competing.  Then I discovered how much injections enhance the flavor, texture and overall quality of the barbecue.  This is my go-to brisket injection.  It is simple and delicious.

Beef Brisket Injection

Add 48 oz of beef broth and 24 oz of water to a sauce pan.  Bring to a boil.

Boil away

Once the liquid is boiling, remove from the heat and add 3 tablespoons of beef base and 2 tablespoons of rub.

Beef Base

Mix well and let cool.

Beef Injection

Place the mixture in a covered container and refrigerate until you are ready to use.  I split it into two containers and use half for injection and the other for a marinade later in the cooking process of the brisket.

When you are ready to inject, remove the injection from the refrigerator and let sit at room temperature for about 20 minutes before injecting.  Make sure to dispose of any extra injection as the needle will contaminate the injection.

4.5 from 2 votes
Beef Brisket Injection
Beef Brisket Injection
This injection is a shot of pure beef flavor that enhances the overall look, texture and flavor of the brisket. Makes enough for two briskets.
Servings: 2
Author: Rex
Ingredients
  • 48 oz beef broth
  • 24 oz water
  • 3 tbs beef base
  • 2 tbs basic bbq rub
Instructions
  1. Add 48 oz of beef broth and 24 oz of water to a sauce pan. Bring to a boil.
  2. Once the liquid is boiling, remove from the heat and add 3 tablespoons of beef base and 2 tablespoons of rub.
  3. Mix well and let cool.
  4. Place the mixture in a covered container and refrigerate until you are ready to use.
Recipe Notes

I split this injection into two containers and use half for injection and the other for a marinade later in the cooking process of the brisket.

 

This injection is a shot of pure beef flavor that enhances the overall look, texture and flavor of the brisket.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

8 Comments

  1. I've made a few home batches and lately have been trying Butcher's BBQ beef injection. I've liked that one so far. I'll give yours a try when I run out.

  2. ba’t ito di na air sa tv? haie? naku! super kilig ang moments nila.. . SUPERNATURAL KILIG TO THE BONES SWEETNESS.. i don’t care if many won’t like it…… visit http://goo.gl/HNBgn to watch pinoy tv shows

    • Rex Reply

      Chevie,

      I like to inject about 2 to 3 hours before I put the meat on the smoker. Then right before I put the meat on the smoker, I pat the outer surface of the brisket dry using a paper towel. Then I rub the meat using my favorite rubs.

      Rex

    • I use a 10ml injector and I get between 5-10ml per hole. Just inject till the fluid starts to flow back at you.

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