Best brisket injection recipe

This quick and simple marinade adds a best brisket injection recipe flavor to fajita style meat. Discover how to make it with this step-by-step recipe. Derrick Riches is a grilling and barbecue expert.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. When you just want a good southwest Texan-style cookout, it don’t get no better than fajitas. Often you can’t even hear yourself talk over the sound of all that sizzle. In Texas, everybody puts beer in their fajitas marinade.

Many say beer helps to tenderize. However, this seems to be a matter of debate. Nobody wants to argue with a bunch of Texans. The truth seems to be that marinades do more to impart flavor than to tenderize. That’s because it turns out that a marinade is a mere surface treatment.

Booze, aromatics, herbs, spices, acid, oil: none of these typical marinade elements penetrates deep into the muscle fibers of the meat. The only ingredient that truly penetrates, it seems, is salt. Though every cook loves concocting secret marinades, the other truth about fajitas is that the cut of beef you use has a much bigger influence on the feel and flavor of the final dish. Fajitas are most often made with skirt steak, a very flavorful cut from the plate primal, but you can also use flank steak, hanger, flat iron, and sirloin flap.

Now, at last, we turn to the marinade. Since you just need to hit the surface, you don’t need much. So drink the rest of the beer while you’re prepping the fajita veggies, pardner. Season the meat with kosher salt on both sides.