British BBQ Society Forums

Next weekend i am going to smoke my first brisket low and slow and I really would like to inject the meat this week so it can marinate for a week to get full of flavor. What i need to know is a good recipe for the injection for the beef. There is so much to choose from on the net but you guys have tried and tested recipes and I know you would be better than anything on the net. I don’t need your secret recipe just something that will really work. I hope that you can help.

Gav

I use a mixture of Maggi Hot and Worst sauce, and diluted stock cube
Cheers
Si

I'm not sure I'd be brave enough to inject a week before, but then I don't do brisket often.

Smoky Joe wrote:Next weekend i am going to smoke my first brisket low and slow and I really would like to inject the meat this week so it can marinate for a week to get full of flavor. What i need to know is a good recipe for the injection for the beef. There is so much to choose from on the net but you guys have tried and tested recipes and I know you would be better than anything on the net. I don’t need your secret recipe just something that will really work. I hope that you can help.

Gav

Will this brisket be cooked at MIM in the comp? If so please don't inject as you can pre trim, but not inject before a comp.
But to answer your question? I have not injected or marinated a brisket for longer than 24hrs. The reason is that I feel that it is a lot of money to muck about with.

Eddie

keith157 wrote:I'm not sure I'd be brave enough to inject a week before, but then I don't do brisket often.

I'd be worried about injecting a week before too, i've never done it so can't say if it would be bad or not but part of the idea with injecting is to allow the marinade to get deep in the meat quickly instead of normal marinating. Normally about 6hrs ahead of time is fine for me.

As for what to inject it with, i normally go for just beef stock, but i've got to say Simon's injection mix sounds really good.

Thanks guys for getting back to me. Don’t worry it is not MIM as i still need the practice but maybe next year. From what you are all saying I might just inject it on the day i am going to cook it or maybe just the night before. I will be coming down to MIM though to see you all and say hi. Thanks for the help.

Gavin

Thanks Ed for the thumbs up on the injection recipe.it adds a nice mellow heat kick to the Brisket without taking away the taste of the meat.
Cheers
Si