Best brisket injection recipe
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Joshua and Jeremy George are BBQ Specialists and the Co-Owners of Smokin J’s BBQ in San Diego, California. With over six years of experience, they specialize in slow-smoked meats and making in-house rubs and sauces. There are 13 references cited in this article, which can be found at the bottom of the page. This article has been viewed 417,318 times. We know it can be daunting to pick up a nice, fancy brisket and then fire up the smoker for the first time.
You’d be surprised how easy this is going to be! Yes, smoking a brisket at home can be time-consuming, but the actual work is really straightforward. In this article, we’ll show you how to prepare a brisket and walk you through the smoking process in easy-to-follow steps, the same exact way a professional pitmaster would. Trim the excess fat, season your brisket liberally, and inject the meat with a brine or marinade to prep a brisket for smoking. Pat your brisket dry with paper towels. Take your beautiful cut of meat out of the packaging and set it out on the counter. Wash your hands and then grab some paper towels.
Gently pat the brisket down to remove any surface moisture. It doesn’t need to be bone dry. Feel free to complete some of these steps the day before you plan on doing the actual smoking. Cut the excess fat off of your cut with a curved boning knife. Carefully begin trimming the white, fat deposits on the meat.
Trim back as much fat as you can. Some BBQ fiends love the flavor and texture of the fat and don’t remove it all. You want most of it off for a traditional brisket, though. Pitmasters will come to blows arguing over how much fat you should leave on brisket for ideal taste. Remove any stray pieces of brisket that hang off of the meat to prevent them from falling off and igniting in the smoker.
Coat your meat liberally with your preferred seasoning. Traditional Texas-style brisket is exclusively dry-rubbed with salt and pepper. Another popular option is to rub brown mustard into the meat and then season it. This will lock in some moisture and give the meat a sweet and tangy flavor. Cover your brisket thoroughly in the seasoning you’d like to use. If you think you’ve used enough of your seasoning, you probably want to add more.
It takes a very long time for brisket to cook, and a lot of that seasoning will burn up. Other popular seasoning ingredients include brown sugar, chili powder, cumin, oregano, cumin, paprika, and cinnamon. BBQ nerds get very creative and innovative with their spices and everyone has their own opinions, but there’s no way to go wrong here. Inject the meat with a brine or marinade for a zestier flavor. This is optional, but injecting the meat will make it softer, more tender, and moist. For a basic injection add a few spoonfuls of red wine vinegar to apple juice. Mix them together, load a food syringe, and then inject each portion of the brisket cut.
