This Smoked Beef Brisket Injection Recipe With Whiskey makes for a flavorful brisket! Beef Brisket was one of the first meats I smoked, and it is always a favorite of mine smoke. And lets face it beef and potatoes are one of those dinners that is amazing!
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You can do this in any type of smoker, either eclectic, charcoal, or pellet. My current main go-to smoker is my Pit Boss Pro 1100; cooking low and slow is how I cook with it. I picked up my Pitboss at Lowes, but Walmart and Amazon carry other Pit Boss options or the Pit Boss website themselves. I love the cost of them vs. other pellet grills.
Pit Boss Austin XL 1000 sq. in. Pellet Grill w/ Flame Broiler & Cooking Probe
Z GRILLS Wood Pellet Grill Holiday 8-in-1 BBQ SmokerCamp Chef 24 in. WiFi Woodwind Pellet Grill & Smoker with Sidekick
Smoked Beef Brisket Injection Ingredients:
- Beef Brisket
- Whiskey
- Beef Broth
- Worcestershire Sauce
- Brown Sugar
- Soy Sauce
- Salt
- Onion Powder
- Black Pepper
- Brisket Rub
How To Make Smoked Beef Brisket Injection With Whiskey :
At least a day before you are ready to smoke your beef brisket trim the fat off of your Brisket. I bought my brisket at Costco, but you can also order one from Snake River Farms or Omaha Steaks as well.
Trim some of the fat off of your Brisket I do leave most of the fat on the bottom to allow that to help keep the meat juicy. I picked up a 17lb Brisket at Costco, but you can also order one from Snake River Farms or Omaha Steaks as well.
Since I use Better Than Beef Bouillon my beef broth was a bit warm still so the powders dissolved fast! I used a Pyrex glass measuring cup in a bowl, mixing the beef broth, Whiskey, Worcestershire Sauce, Brown Sugar, Soy Sauce, Salt, Onion Powder, and pepper.
Use an metal meat injector to inject the brisket with the marinade.
After you have injected the meat sprinkle the whole brisket with a dry rub, I used Pitboss Beef And Brisket with ground black pepper. I didn’t coat it too heavy, just enough to give the whole Brisket a covering.
Store in the fridge overnight to allow the injection to tenderize and marinate the meat and the rub to tenderize.
Remove from the fridge a couple of hours before being ready to smoke to allow the brisket to accumulate more to room temperature.
Set your smoker at 200 degrees; I did a p setting of 7.
Once the smoker is at temperature, place the brisket on the smoker fat side down, the left side of my Pit Boss Pro Series cooks a bit lower, so that is where I placed mine.
Load up your pellets into your hopper. I used Pitboss Mesquite Pellets but have also used Apple Pellets on brisket before.
Money and time-saving tips from the old lady. If you order pellets online from Walmart and spend $35, they will drop them off at your door for free!! Their everyday price on pit boss pellets is amazing, plus the expert grill brand has a great price. (see them ->here)
Allow your brisket to smoke for as many hours as needed. I threw mine on at 9 am had had it pulled by 5 pm but you will have some variances with the weather and also the size of your brisket.
Remove and allow to rest for a bit before cutting into your brisket.
Serve and enjoy! I served mine up with Loaded Mashed Potatoes and Smoked Loaded Baked Beans!
Where to buy a Beef Brisket:
- Costco
- Local Butcher
- Grocery Store
- Snake River Farms
- Omaha Steaks
Serve With Smoked Beef Brisket:
- Smoked Sweet Potato Casserole
- Dutch Oven Smoked Baked Loaded Baked Beans
- Smoked Potato Salad Recipe
- Smoked Baked Potatoes
- Classic Green Bean Casserole
- Easy Smoked Deviled Eggs
- Smoked Macaroni And Cheese
- Loaded Mashed Potatoes
How To Store Leftover Smoked Brisket
Store in an air-tight container for up to three days in the fridge.
You can freeze smoked brisket in an air-tight container or sealed bag for up to three months.
Smoked Brisket Recipes To Checkout
Injections and rubs are the perfect way to season a brisket for smoking. I have tried several over the years, and they have all turned out fantastic.
Leftover Brisket Recipes
I love to smoke meat and have leftovers for other meals. Smoked meat adds to the flavor of different dishes, and it’s one of my favorites to use in chilis. Be sure to check out my leftover brisket recipes.
- Smoked Brisket Baked Beans– Cut up your brisket to make up these loaded baked beans, plus add bacon for even more flavor. Use cast iron in the smoker to add more smoke flavor to the beans while they cook!
- Brisket Shepards Pie– Using homemade mashed potatoes makes for a tasty comfort food using chopped leftover smoked brisket. Cooking it in a cast-iron skillet adds amazing flavor to this classic dish.
- Blackstone Grilled Cheese Brisket Sandwich– Use slices or shreds of leftover smoked brisket to make excellent grilled cheeses. The smoked brisket adds a fantastic flavor to a classic sandwich
Pellet Smoker Recipes To check out
Looking for more smoker recipes?? Be sure to check out Smoker Recipes. The post contains smoker recipes from ham to macaroni and cheese to Prime Rib! See it -> here.
- Dutch Oven In The Smoker Recipes
- Special Occasion And Holiday Recipes
- Smoked Side Dishes
- Smoked Deli Salads
Smoked Beef Brisket Injection Recipe With Whiskey
Ingredients
- Beef Brisket
- 1 Cup Jack Daniels
- 1 Cup Beef Broth
- 2 Teaspoons Worcestershire Sauce
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Soy Sauce
- 1/2 Teaspoon Salt
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Black Pepper
- Brisket Rub
Instructions
- At least a day before you are ready to smoke your beef brisket trim the fat off of your Brisket.
- I do leave most of the fat on the bottom to allow that to help keep the meat juicy. I picked up a 17lb Brisket for this cook.
- Since I use Better Than Beef Bouillon my beef broth was a bit warm still, so the powders dissolved fast! In a bowl, I used a Pyrex glass measuring cup, mix the beef broth, Whiskey, Worcestershire Sauce, Brown Sugar, Soy Sauce, Salt, Onion Powder, and pepper.
- Use an injector to inject the brisket with the marinade.
- After you have injected the meat sprinkle the whole brisket with a dry rub, I used Pitboss Beef And Brisket with ground black pepper. I didn’t coat it too heavy just enough to give the whole Brisket a covering.
- Store in the fridge overnight to allow the injection to tenderize and marinate the meat, as well as the rub to tenderize.
- Remove from the fridge a couple of hours before being ready to smoke to allow the brisket to accumulate more to room temperature.
- Set your smoker at 200 degrees, I did a p setting of 200.
- Once the smoker is at temp place the brisket on the smoker fat side down, the left side of my Pit Boss Pro Series cooks a bit lower so that is where I placed mine.
- Pair up your pellets I used Pitboss Mesquite Pellets but have also used Apple Pellets on brisket before.
- Allow your brisket to smoke for as many hours as needed. I threw mine on at 9 am had had it pulled by 5 pm but you will have some variances with the weather and also the size of your brisket.
- Remove and allow to rest for a bit before cutting into your brisket.
- Serve and enjoy!
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