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.

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

Mix well and let cool.

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.

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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.