Beef Brisket Injection – Find out What the Champions Do

Jason Webster
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When ribs and chicken get cooked in central Texas, one of their key ingredients is a beef injection recipe.

After experimenting a lot, I finally developed my own beef injection recipe. My recipe has 4 key ingredients: Worcestershire sauce, brown Sugar, Salt, and Cayenne Pepper, plus a little honey.

Beef Injection gives your vegetables, beef and chicken, a deep, sweet flavor that you will love. It also acts as a tenderizer, lengthens the moisture content of food and gives food that Barbeque smoky flavor like they have to come from professional barbeque grill.

Beef Injection is the secret to win big cooking stakes as it keeps the moisture inside meat while tenderizing it, and when drizzling over your ribs or chickens.

Kosmos Q Original Barbecue Beef Brisket InjectionBest OverallKosmos Q Original Barbecue Beef Brisket Injection
Ofargo Stainless Steel Meat Injector SyringeBudget PickOfargo Stainless Steel Meat Injector Syringe
The SpitJack Magnum Meat Injector GunUpgrade PickThe SpitJack Magnum Meat Injector Gun

1. Kosmos Q Original Barbecue Beef Brisket Injection

Our rating: 9 / 10

Kosmos Q Original Barbecue Beef Brisket Injection

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  • Flavorful and tender meat
  • Organic
  • Versatile
  • Comes in 3 different variations

This beef injection comes in a liquid form and it is used to tenderize and add flavor to your meat. It is simply mixed with water or broth and injected into the meat. The injection contains natural tastes and a balanced blend of minerals, amino acids, and vitamins to enhance your outdoor cooking experience. It is 100% organic and gluten-free.

There are three different variations, so you can choose the one you like the most. Everything is made of natural ingredients, so there's nothing artificial in it. It is USDA certified and all the ingredients have a Kosher certification.

The great thing is that you can use the injection on a wide variety of foods like chicken, turkey, tuna, carp, squid and even on fruits and vegetables. You can even marinade some foods if you dilute the injection a bit.

2. Kosmos Q Reserve Blend Barbecue Brisket Injection

Our rating: 9 / 10

Kosmos Q Reserve Blend Barbecue Brisket Injection

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  • Consistent results
  • Great for marinating and injection
  • All natural
  • Kosher-certified
  • Stays fresh for up to a year
  • No MSG, gmo's, BPA, or sulfites
  • Tenderizes and adds broth to the meat
  • No additives or preservatives
  • Quickly tenderizes the meat
  • Award-winning


  • A bit pricey
  • Relatively new to the market, so you don’t have long-term information about it

If you’re a BBQ enthusiast, you’ve probably seen a lot of professional recipes for beef brisket that include products from Kosmos. However, if you’re a first-time user, you might be wondering how this product can actually outperform the competition.

The Kosmos Q Reserve is specifically designed for injecting and marinating beef briskets and other types of meat. However, it can also be used for other types of meats and poultry as well as vegetables. It is a vegetarian vacuum-packed product.

It comes in a 4-lb. package with each ounce being loaded with over 10 servings. While it’s not the cheapest option available, it is a great choice for barbecuing and smoking enthusiasts.

3. The SpitJack Magnum Meat Injector Gun

Our rating: 9 / 10

The SpitJack Magnum Meat Injector Gun

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  • It comes with an overheating protector
  • Comes with eighteen stainless steel injection needles
  • You can get it in multiple colors


  • The needles are not very long
  • The needle can break off in the meat if pushed too hard

Are you concerned about your meat getting too dry or bland while on the grill? Do you want to inject your meat in the most efficient way possible? When you want the most tender meat, you need a meat injector gun. This stainless steel meat injector gun from SpitJack is a great option for competition grade injections.

When you use a needle-insertion gun, you get a leak-free, maximum injection of the marinade or dry rub into the meat. When you use a standard injection, the flavors only penetrate to the surface of your meat and not through it.

The SpitJack meat injection gun shoots marinade deep into your meat with each and every injection. What you end up with is injection-tender, succulent meat packed with flavor. The needles use a standard fluid-barrier or membrane. This creates a seal which blocks gasses from passing through the injection tube. This means no mess and no waste.

4. Butcher BBQ Prime Barbecue Brisket Injection-1lb

Our rating: 9 / 10

Butcher BBQ Prime Barbecue Brisket Injection-1lb

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  • Sauce is gluten and fat free
  • Suitable for all meat lovers
  • It’s easy to use and prepared fast

We have to admit that we’re not experts in the field of injecting meat. That’s why we have done a fair bit of research on what others have to say about this product. And the answer is conclusive: you have to try it out.

The injection helps you to achieve the coveted smoky flavor and tender texture so that all of your guests will tell you that you’ve outdone yourself.

And if you’re not that comfortable with injecting large pieces of meat, don’t worry. A one-pound injection will flavor 15 pounds of meat. So, you can go ahead and spread the love with your family, friends, and neighbors.

5. Ofargo Stainless Steel Meat Injector Syringe

Our rating: 9 / 10

Ofargo Stainless Steel Meat Injector Syringe

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  • Highly durable and easy to clean
  • Mesh screen to prevent clogging
  • Large capacity
  • Durable stainless steel with a polypropylene handle
  • Includes 3 injector needles in different sizes
  • Includes detailed step-by-step barbeque recipes
  • Includes lifetime warranty
  • Accurate measurements of 0.10ml per unit
  • Delivered in a nice box


  • The needle may break after continuous use
  • The needles may be longer than you need
  • Some users have reported defective needles
  • Some users found the needles didn’t work with thicker meats

It’s easy to inject with the Ofargo meat injector. All you need is a cut of meat and a few simple ingredients.

Not every cut of meat is easily injected because of its shape and your effort may go to waste, or you may end up with too much liquid being injected.

An easy way to avoid this is by using the injector needle instead of a syringe. The need features a 1.8ml syringe so you will get the right amount of injection.

Frequently Asked Questions (FAQ)

Should I inject my brisket?

That is a question you have to ask yourself. Injecting your meat with a mixture of salt, pepper, liquids (such as beer or vinegar) will dry out your beef. This means, that you will have to cook it more and that is not good for the meat because it will harden it. It will also add a lot of salt which will give your meat a strong taste.

Now, what makes up for the disadvantage of salting and cooking more is that injecting will add flavor to your meat. it will create a bark that is full of flavor, and it will give your meat a stronger taste. This will definitely make it more juicy and this means that it will be more enjoyable.

Injecting your meat can make all the difference between a so-so roast and an incredible roast. It is your choice whether or not to inject your beef because you will have to do some research and practice with meat injecting in order to get it right.

What is the best part of a beef brisket?

This is another point of contention amongst grillers. Some like the point (where the brisket looks like a football). Others prefer the flat (the thicker flat where the brisket will bend and make the cow’s knees). Still others like the fatty end and the lean end. Most of which are completely wrong. The beef brisket “ the whole beast “ is the best and you should never settle. If you like the fat end, make some brisket and then keep making it until you can’t stand the sight of it. Soon you’ll be over the fat end and can enjoy the brisket for what it is. If you can’t take the fat cap, then you deserve the bone.

Is brisket done at 175?

No, It’s not. And you don’t need an instant read thermometer to tell when it’s done either. I’m going to share a secret with you and show you exactly how it’s done so you can win your next competition and be considered the BBQ champion of your town.

Contrary to popular belief, USDA beef brisket doesn’t have to be cooked to an internal temperature of 165 degrees Fahrenheit. The USDA temperature recommendation is based on safety and it’s important you know it. To encourage it’s safe handling, the USDA introduced the lowest recommended internal temperature, 165. This is the temperature at which bacteria (and pathogens) is known to be killed. A temperature of 165 is not the only temperature at which meat can be safer to eat.

How long before smoking should you inject meat?

Medium-rare smoking takes about 12 hours… So basically, in between each smoke session. Just before you light your pit up and before you begin smoking, apply your injection (make sure it has cooled down).

We’ve found that injecting the brisket with it’s own juices (carcass) achieved the best results. We have tried it with every injectable we’ve managed to lay our hands upon and with no surprise, we were not able to achieve any quality results and had to end up throwing it into the trash.


Beef injections are a cornerstone of top-quality BBQ and is especially important for slow-cooked BBQ such as brisket for long haul transportation and cooking. There are many injection recipes out there, but what works for the local BBQ hero? This is what we set out to discover and share with you.

Our Recommendation

Kosmos Q Original Barbecue Beef Brisket InjectionBest OverallKosmos Q Original Barbecue Beef Brisket Injection
Ofargo Stainless Steel Meat Injector SyringeBudget PickOfargo Stainless Steel Meat Injector Syringe
The SpitJack Magnum Meat Injector GunUpgrade PickThe SpitJack Magnum Meat Injector Gun