Use this brisket injection recipe to ensure the best smoked beef brisket. Made with Worcestershire sauce, soy sauce, and beef broth, this marinade is full of barbecue flavor. Injecting marinade into your brisket is one bbq beef brisket the best ways to improve the moisture, texture, and flavor of your barbecued beef.
Find out everything you need to know about making the best brisket injection marinade with our tutorial and recipe. So Why Not Marinate Brisket Conventionally? Beef brisket is the ultimate smoking meat. It stands for everything beautiful about barbecue. Cooking a large slab of meat for hours at a low temperature, slowly bringing it to temperature, allowing its fat and connective tissues to slowly render and fill the meat with flavor. It perfectly encapsulates everything we hold dear in barbecue. And with this you might see advice on injecting your smoked brisket.
A closely guarded secret among a lot of pitmasters and competition experts is their go-to meat injection recipes. A lot of these guys have perfected their recipes over years, so it’s no surprise they’re often so tight lipped about what goes into their prize injection method. While a lot of people might turn to a good BBQ brisket rub to add flavor, this only enhances the outside of the meat. Marinade injection helps us work from the inside out instead.
Good moisture retention is key to smoked meat. With it being exposed to warm temperatures for hour after hour, it can be vulnerable to turning dry. This is especially true with brisket. When smoking, the flat of the brisket will lose moisture. Marinating helps us compensate for this.