Brisket injection recipe: How to Get Juicy Results Every Time
Tired of dry brisket? This brisket injection recipe keeps it juicy and flavorful, even after long smokes. Discover the step-by-step guide now.
Ingredients
- Beef broth – the savory base for deep flavor
- Worcestershire sauce – adds umami and complexity
- Apple cider vinegar – for a subtle tang and tenderizing effect
- Garlic powder & onion powder – bring that classic BBQ depth
- Ground black pepper & cayenne – a slight kick to wake up the meat
- Kosher salt – enhances and binds flavors
Instructions
1. Mix the Injection Solution
- Combine the vinegar, Worcestershire sauce, beef broth, and spices in a mixing bowl and whisk until well combined. Make sure there are no clumps—this ensures smooth injection without clogging.
2. Load Your Injector
- Fill the meat injector with the solution. Tap it gently to remove any air bubbles that might interfere with smooth injections.
3. Inject the Brisket
- Insert the injector needle about 1 to 2 inches apart across the surface of the brisket, especially in the thicker areas. Inject slowly while pulling the needle out to distribute evenly throughout the muscle fibers.
4. Distribute and Massage
- Once injected, lightly press and massage the surface of the meat with your hands to even out any liquid pockets.
5. Let It Rest
- Place the brisket in a covered container or wrap it in plastic wrap. Refrigerate for 2 to 4 hours—or overnight for maximum flavor penetration.
Notes
Tips for the Best Brisket Injection
- Inject at multiple angles to ensure even distribution
- Use low sodium broth to control salt levels
- Combine injection with a dry rub for layered flavor
- Smoke with hickory or oak for optimal taste
- Keep an eye on the interior temperature; for a melt-in-your-mouth texture, aim for 203°F.