Competition Brisket Injection

🧂 Ingredients

• 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

Instructions

• 1 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.
• 2 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.
• 3 Discard any leftover marinade that has come into contact with raw meat.

Nutrition Info