So why should you inject your brisket? Well, apart from adding flavour to your brisket, you will also get a juicy, plumper steak that will leave you leaking your fingers with each slice of the delicious meat!
With that said, smoking plain brisket for the first time can be scary. In my initial years of preparing brisket, I failed several times, but at the end of the day, the final dish was edible. Hopefully, you can pull off yours too. In this recipe, I will be helping you inject and smoke your brisket in 5 simple steps.
I can promise you that once you try out this recipe, you will be yearning for more – nothing makes brisket juicer and tasty than a sauce injection.
Brisket Smoking Steps
Smoking brisket is a pretty intense process, especially if you have to inject it. First, I will show you the steps for smoking before I give you the full recipe for injecting your brisket.
Select the right brisket: Not all briskets are perfect for injection. Ideally, you should settle for a brisket that has both the point and flat muscles. It is also important to consider the grade of your beef. Prime grade beef tends to have more fat marbling than the others, which means you will get more flavour and juices. However, since we will be injecting our brisket, you dont really need to get a prime beef.
Trim your brisket: Once you've chosen the right brisket, you need to trim it. If you want to go the traditional Texas BBQ way, you may not need to trim it at all. However, trimming is a very important step that determines the final outcome of the steak. The whole process only takes about 30 minutes.
Injection: After trimming your brisket, the next step is to inject it. The injection is done using a syringe and needle. You can inject your brisket with any sauce as long as it is not too salty.
Since the goal is to add more flavour to your brisket, you may use whiskey, Melted butter or oil, especially olive oil, Worcestershire or hot sauce, and cayenne pepper, or any other additive, depending on your preferences.
Season your brisket: After injecting your brisket, season with coarse salt and let it rest. Injected brisket should be allowed to rest for about 1 to 2 hours before preparation, but you can take a longer time. You can also add other spices in your seasoning such as garlic powder, just to give it an attractive aroma.
Get Smoking with your smoker: Once you are done with seasoning and injection, you can smoke your brisket. You should either use oak or hickory since they provide more stable heat. Brisket is a pretty heavy piece of steak and will require sufficient heat to cook well. Ensure that you have a consistent flow of blue smoke.
To attain the desired results, smoke your brisket in low and slow oak or hickory. For this recipe, we are going to inject our brisket with a beef broth and coffee mixture. This mixture gives us an extra punch of flavour.
Preparation & Cooking Instructions
10 minutesCooking Time:
Step 1: Prepare brisket for smoking:
Firstly, you need to trim your brisket to get rid of all excess fats. This process should take about 20 minutes of your time. You only need to acquire a sharp knife.
Step 2: Prepare Injection Froth and Inject the Brisket
To prepare the beef froth injection, combine the 2 Tbsp of Traeger coffee rub, 2 tablespoons of salt, and beef broth in a small bowl and stir well until all the salt is fully dissolved.
Using an injection syringe, draw the broth and inject the broth parallel to the grain. Inject in several places, 1 inch apart.
To ensure the injection sinks in the beef, press the plunger gently as you back it out.
Quick tip: If you want to hasten the process, you may choose to use a needle that has multiple holes. This will ensure that the injection goes all over the meat. Once you are done, allow the excess liquid to filter out and clean and disinfect your injector for future use.
Step 3: Season the Brisket
After injecting your brisket, season it with salt. Now, let your seasoned beef rest for about 30 minutes to 1 hour.
Step 4: Smoke the brisket
When the brisket is just about ready for smoking, preheat your smoker to about 225 degrees F.
Now place your brisket directly on the grill grates and cook for about 6 hours. Your cue should be when the internal temperature hits 165 degrees F.
Step 5: Wrap your brisket for Juicing
Once you have cooked your brisket to the required temperature, it is time to wrap it for the juice to develop flavor.
Remove from the grill and tightly wrap in aluminum foil and cook for extra 3 hours. You should observe to see when the internal temperature reads 204 degrees F.
Remove the brisket from the grill and open the foil to let it cool down. Close the aluminum after 5 minutes and let it rest for about 1 hour before serving.
To help complement the smoky flavor, you may choose to go for light side dishes such as potato salad, fresh Caprese salad, house salad, and cucumber salad.
With that, we have our juicy and tasty brisket injection. This recipe takes a lot of time, but it is totally worth the wait. The final flavorful and juicy steak can be served to 6 people.
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