Competition Brisket Injection | Derrick Riches

Create an unforgettable BBQ experience with this competition brisket injection! This flavorful marinade is the secret to achieving a tender, juicy, and perfectly seasoned beef brisket.

Our competition brisket injection marinade makes a huge difference whether you’re a seasoned pro or just starting your BBQ journey. Infuse your beef brisket, thick steaks, and roasts with this Pitmaster secret concoction!

Note: Minor’s beef base is recommended for this recipe.

Keep in mind that there are no hard and fast rules when it comes to BBQ. Use the recipe below as a guide, and fine tune it to suit your needs. Experiments with different flavor combinations, and see which one works the best

Why use a brisket injection marinade?

Brisket Injection marinades introduce added flavor and moisture deep into the meat. It also helps keep the brisket from drying out during long, low-temperature cooking. Remember that an average-sized smoked brisket can take anywhere from 10-12 hours to cook. 

How much brisket injection marinade will I need?

You’ll need 1 to 1 1/2 cups of competition brisket injection marinade for a trimmed whole packer brisket.

Butter vs Parkay Margarine

Parkay margarine, along with beef tallow, are popular flavor enhancers used in the competition circuit. Unlike butter, Parkay margarine has a stronger “butter” taste that adds an extra layer of flavor deep inside the meat. It’s easy to use, budget-friendly, and offers a little more bang for the buck. If you’d rather use butter, I recommend Kerry Gold unsalted.

Ingredients

• Beef broth, made from beef base like Minor’s or Better than Bouillon beef base
• Parkay Margarine (sub with unsalted butter or beef tallow)
• Smoked paprika
• Worcestershire sauce
• Garlic powder
• Salt
• Black pepper

Making Competition Brisket Injection

• Simmer brisket marinade ingredients in a small saucepan for 5-6 minutes over medium-low heat.
• Remove from heat and let mixture stand for 10-15 minutes, cover with lid, and place it into the refrigerator for 1 hour before using.

How to use it

• Draw marinade into the syringe of a clean meat injector. Pierce the thickest part of the brisket about 1 ½” to 2″ inches deep (depending on the thickness of the meat), and slowly release the flavorful liquid. There will be some spillage. Mop it away with a paper towel. Repeat the process a few more times.
• Secure whole brisket in plastic wrap, and place it into the refrigerator for 6-12 hours.
• Discard leftover liquid that has come into contact with raw meat, or place it back into a saucepan over medium-high heat for 2 minutes, until it comes to a rolling boil. Transfer to a food safe spray bottle, as use a spritz.
• If making this competition brisket injection marinade ahead of time, store it in an airtight container in the refrigerator for up 5 days. Use as directed.

Learn how to make brisket like a pro!

Take your backyard barbecue game up a notch with these recipes and guides.

• 1 cup beef stock made from beef base
• 1/3 cup Parkay margarine (sub with Irish butter or beef tallow)
• 1 tablespoon Worcestershire sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon fine ground black pepper
• 1/4 teaspoon salt optional

• Simmer ingredients in a small saucepan over medium-low heat for 5-6 minutes, stirring occasionally. Remove from heat, let stand for 15 minutes, cover saucepan and place it into the refrigerator for at least 1 hour. If storing overnight, transfer marinade to an air tight container and store in the fridge for up 5 days.

• To use: Draw marinade into the syringe of a clean meat injector. Pierce the meat about 1 ½” to 2” inches deep (depending on thickness of the brisket), and slowly inject. There will be some spillage, just mop it away with a paper towel. Repeat the process several times, apply rub, and cook brisket as directed.

• Discard any leftover marinade that has come into contact with raw meat.

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Calories: 400kcal | Carbohydrates: 20g | Protein: 20g | Fat: 45g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 9mg | Sodium: 10000mg | Potassium: 1148mg | Fiber: 0.4g | Sugar: 36g | Vitamin A: 2971IU | Vitamin C: 2mg | Calcium: 187mg | Iron: 6mg

Get a meat injector today!

Ofargo Marinade Injector

The Ofargo Marinade Injector is a classic style syringe. The marinade is sucked up through the needle and then pushed back into the meat. The needle on this model is large enough that it will not clog. Make sure that the mixture is thin. This is an low-cost unit available for $10. It is also dishwasher safe and durable enough to last for several years. The volume on this injector is small, but it will handle most jobs for a single-family.