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Smoker | |
| 1 heaped teaspoon of beef base 1 tablespoon of Worcestershire sauce 1 tablespoon of soy sauce 2 cups of water | |
| Heat water in a small saucepan to medium heat. Be careful not to bring it to a boil or simmer. Add beef base and stir into warm water. Add other marinade ingredients and stir to dissolve. Once all ingredients have dissolved, transfer marinade to a small mixing bowl. Transfer trimmed brisket to shallow cooking pan. Load meat injector with marinade, ensuring that all holes on the needle are submerged in the marinade. Find the grain direction on your brisket. Inject the marinade in line with the grain for better distribution. Be sure that all holes on the needle are inserted in the flesh of the meat, and slowly withdraw the injector while you push the needle plunger. Repeat across the entire surface of the meat in a grid-like pattern, with 1-2 inches between each insertion. Pour any leftover marinade over the meat. Apply binder and rub and transfer to the smoker. Note if you are letting the rub set over night, do this injection 1-2 hours before smoking, and add a bit more rub to cover any areas where the marinade washed off the rub. | |
Unrated | |
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