Smoked Brisket Marinade

Smoked Brisket Marinade


Brisket has a great natural flavor. But because this cut requires such a long smoke time, it needs a little added moisture to keep it from drying out. To get a juicy brisket without masking the natural flavor of the meat, use a marinade that has subtle flavors.

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For the marinade
cups beef broth
cup Worcestershire sauce
tablespoon onion powder
tablespoon garlic powder
teaspoon cayenne pepper
teaspoon black pepper

Ingredient Tips

Beef Broth
Avoid reduced-sodium beef broth. The salt helps tenderize the brisket as well as season it.



In a large pan, mix all ingredients until well combined.


Add brisket. Using a marinade injector, inject the brisket with the marinade all the way down the brisket. Do this in about 1 inch increments.


Let rest overnight in the fridge.

Hot Tip: Seal brisket and marinade in a container while it rests in fridge. This will prevent cross contamination with other foods.

Discard marinade after use. Because it has been in contact with raw meat, it is not safe to use again.

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  • Impstout | Apr 8, 2020

    You can use the marinade again if you boil it.

    This was Helpful (0)
    • Char-Broil | Apr 9, 2020

      It's true. You can put the leftover marinade to use as a sauce, but it must first be boiled for five minutes to destroy any harmful bacteria.

      This was Helpful (0)
  • Tony | May 7, 2020

    What is "1/4 Worcestershire sauce"? A cup?

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    • Char-Broil | May 13, 2020

      Yes, add 1/4 cup Worcestershire sauce for this marinade. Thanks for letting us know!

      This was Helpful (0)
  • Slynn | Jun 5, 2020

    Does the marinade need to be adjusted for the size of the brisket?

    This was Helpful (0)
    • Char-Broil | Jun 15, 2020

      As a general guideline, you want approximately 1/4 cup of marinade per pound of brisket.

      This was Helpful (0)
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