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Tender sliced brisket with caramelized onions and rich sauce on a white plate, showing the result of brisket injection in a slow cooker.
Emily

10 Mouthwatering Steps for Brisket Injection in a Slow Cooker

Injecting brisket before slow cooking ensures every bite is bursting with deep, savory flavor from edge to center. This easy slow cooker recipe uses a competition-style marinade to create a juicy, tender brisket that's full of bold taste.
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Prep Time 30 minutes
Cook Time 9 hours
Total Time 9 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 316
Ingredients Method Notes

Ingredients
  

Brisket
  • 1 brisket flat cut about 4–5 pounds
  • 1 tbsp olive oil
  • 1 large yellow onion sliced
Savory Injection Marinade
  • 1 cup beef broth or stock
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.25 tsp liquid smoke
Optional Flavor Variations
  • 1 tsp brown sugar
  • 1 tbsp melted butter
  • 1 tbsp apple cider vinegar
  • 1 pinch cayenne pepper

Method
 

  1. In a small saucepan, combine the broth, sauces, and spices. Heat gently until powders dissolve. Strain if needed.
  2. Let the marinade cool completely before injecting.
  3. Place brisket in a tray, pat dry with paper towels.
  4. Fill the injector with marinade and inject in a grid pattern along the grain, spacing about 1–2 inches apart.
  5. Heat oil in a skillet and sear brisket 3–4 minutes per side until browned.
  6. Place sliced onions in the bottom of the slow cooker, add brisket on top, and pour in pan juices. Boil leftover marinade before adding if using.
  7. Cover and cook on LOW for 8–10 hours until fork-tender.
  8. Transfer to cutting board and rest for 30–60 minutes under foil before slicing.
  9. Slice across the grain and serve with reduced slow cooker juices or sauce if desired.
  10. Store leftovers in airtight containers up to 4 days in fridge or 3 months in freezer.

Notes

Prepare the marinade a day ahead for deeper flavor. Strain it well to prevent injector clogs. Wrap brisket in plastic wrap while injecting to avoid mess. Use about 1–1.5 cups total marinade. Always boil leftover marinade before reuse. Only slice what you need to keep leftovers moist.