Beef Brisket Injection Recipe
Unlock bold BBQ flavor with this beef brisket injection recipe! Used by 78% of pitmasters, injection delivers flavor deep into your brisket’s core. Learn step-by-step how to mix, inject, and rest your brisket for juicy, tender perfection—plus healthier alternatives and common mistakes to avoid.
Equipment
- 1 Meat Injector Preferably stainless steel with wide needle
- 1 Saucepan For warming the injection solution
- 1 Measuring cup With spout for easy transfer
- 1 Whisk For mixing solution evenly
- 1 Plastic Wrap For wrapping brisket during resting
Ingredients
- 1 cup Beef broth Low-sodium preferred
- 2 tbsp Worcestershire sauce
- 2 tbsp Butter Melted
- 1 tbsp Soy sauce Or coconut aminos for gluten-free
- 1 tbsp Apple cider vinegar
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Black pepper Ground
- 0.5 tsp Cayenne pepper Optional
- 1 tbsp Brown sugar Or monk fruit for sugar-free option
Instructions
- Make Injection Solution: In a saucepan, combine beef broth, Worcestershire sauce, butter, soy sauce, and vinegar. Gently warm for 2 minutes (do not boil). Remove from heat and whisk in garlic powder, onion powder, pepper, cayenne, and brown sugar until dissolved.
- Cool the Mixture: Let the solution cool to room temperature, or refrigerate for 10 minutes, stirring occasionally.
- Prep Brisket: Pat brisket dry with paper towels. Place fat side down.
- Load Injector: Transfer solution to a spouted cup. Fill meat injector carefully, avoiding air bubbles.
- Inject Brisket: Insert needle 1 inch deep. Slowly inject while pulling out, spaced 1 inch apart in a grid. Focus more on thick areas.
- Apply Rub: Coat brisket with your dry rub. Press gently into the surface.
- Rest and Refrigerate: Wrap brisket in plastic wrap. Rest in the fridge for 6–12 hours. Flip once midway.