Beef Brisket Injection

Brisket Injection injecting a beef brisket for competition bbq I always recommend injecting Beef Brisket just because it will give your meat more flavor and it will help to keep it moist during - and after - the cooking process.

Beef Base (1 heaping tea)
Worcestershire Sauce (1 TBS)
Soy Sauce (1 TBS)
Accent (1 tea)
Water (2 cups)

Warm the water in a small sauce pan, add the beef base and whisk, then add the rest.

It doesn't have to be boiling but you want to get it hot enough to dissolve the beef base.

You can find the beef base at most grocery stores in the soup isle next to the chicken bouillon.

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Here at HowtoBBQright.com, our goal is to provide you with the secrets, the methods and the techniques you need to produce competition-quality BBQ. We try very hard to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks.

We spotlight 4 very important factors in bbq...

The meat, The methods, The flavors, The smoke

Once you have these four factors mastered you WILL produce a perfect product... mouth-watering bbq pork, brisket and chicken.

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HowtoBBQright.com is written by and run by Malcom Reed (with the help of his wife, Rachelle.) Malcom and his brother Waylon are The Killer Hogs Competition BBQ Team. They have been competing in the MIM, MBN and Kansas City BBQ circuits for 10 years.

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