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for Award Winning Brisket Injection Recipe A person wearing blue nitrile gloves uses a professional stainless steel meat injector to inject a smoking solution into a raw meat breast.

Award Winning Brisket Injection Recipe for BBQ simple ingredients, powerful results

By Nancy
Unlock competition-level flavor with this award winning brisket injection recipe. Boost moisture, deepen beef flavor, and create juicy slices every time you smoke brisket.
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Prep Time 20 minutes
Cook Time 14 hours
Total Time 14 hours 20 minutes
Course Main Course
Cuisine American, Texas BBQ
Servings 10
Calories 45 kcal

Ingredients
  

  • Beef broth
  • Worcestershire sauce
  • Unsalted butter melted
  • Make no mistake about it
  • Garlic powder
  • Onion powder
  • Brown sugar
  • Optional: Honey for smoother sweetness.
  • Kosher salt
  • Freshly cracked black pepper
  • Optional heat: ½ teaspoon cayenne or hot sauce.

Instructions
 

Step 1: Prepare the Injection Mixture

  • Mix all ingredients in a bowl until fully dissolved – Warm broth helps the butter blend smoothly. Don’t skip that detail — cold liquid separates and clogs your injector.

Step 2: Trim the Brisket

  • Place your brisket on a large cutting board – Trim excess surface fat to about ¼ inch thickness. You want enough to protect the meat but not so much that seasoning slides off.

Step 3: Inject Like a Pro

  • Fill the injector. Insert needle deep into the meat – Inject in a grid pattern about one inch apart. Push slowly while pulling the needle out. This distributes liquid evenly.

Step 4: Let It Rest

  • Wrap brisket tightly in plastic wrap or butcher paper. Refrigerate for at least one hour — four hours is better. The flavors settle and spread during this stage.

Step 5: Season the Exterior

  • Remove brisket from fridge. Pat dry gently – Apply your dry rub generously. Salt and pepper work beautifully, but you can layer paprika, garlic, and chili powder for more complexity.

Step 6: Smoke Low and Steady

  • Preheat smoker to 225–250°F. Place brisket fat side up. Maintain consistent temperature. Resist opening the lid too often. If you’re looking, you’re not cooking.

Step 7: Rest Before Slicing

  • Rest brisket for at least one hour. Two is better. I’ll be the first to admit — I used to rush this part. Big mistake. Resting allows juices to redistribute.

Notes

Nutritional Information

(Serving: 1g)
  • Calories: 45
  • Protein: 1g
  • Fat: 4g
  • Saturated Fat: 3g
  • Carbohydrates: 1g
  • Saturated Fat: 3g
  • Sodium: 138mg
Keyword Award Winning Brisket Injection Recipe