KY Smoke
Member
This is kind of a combination of the Tony's (Divot's) beef injection recipe and his Pork brine recipe, of course with some of my preferences added. I've used this brine recipe now on the Beef ribs and two briskets. All turned out with unbelievable flavor and were very tender.
Beef Brine Recipe
1 Qt. Low Sodium Beef Broth
1/2 C Worcestershire
1/2 C Texas Pete's Hot Pepper Sauce
1 C Brown Sugar
1 C Kosher Salt
1/2 C Apple Cider Vinegar
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
1 Tbsp Ground Oregano
2 Tbsp Black Pepper
2 bottles full bodied IPA Beer (One for the brine and one for you...this takes a while
)
Combine all ingredients with half of the beef stock into a 6 quart sauce pan. Simmer (but don't boil) for 20 minutes to bring all of the flavors together. Then pour over a gallon of ice cubes and the remainder of the beef stock in your brining container and stir until ice is melted. Of course the ice cubes will only net you roughly 2 quarts of actual water. So add up to two more quarts of cold water and stir. This will then net you just under 1 1/2 gallons of brine. You can cut back on the additional water, if your brining container isn't large enough to accept this much liquid. But with six 3-4 bone slabs of beef ribs standing on end in a 22 quart container, I still only had just enough liquid to cover all of the ribs. I let the ribs soak for 8 hours in the fridge. I let the two briskets go for 12 hours and had no issues at all.
By the way, I didn't inject the second brisket I did and I didn't really see any difference in the juiciness of it, compared to the first one that I brined and injected.
Feel free to modify the recipe to your liking. But so far, I like it just the way it is!
Beef Brine Recipe
1 Qt. Low Sodium Beef Broth
1/2 C Worcestershire
1/2 C Texas Pete's Hot Pepper Sauce
1 C Brown Sugar
1 C Kosher Salt
1/2 C Apple Cider Vinegar
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
1 Tbsp Ground Oregano
2 Tbsp Black Pepper
2 bottles full bodied IPA Beer (One for the brine and one for you...this takes a while
)Combine all ingredients with half of the beef stock into a 6 quart sauce pan. Simmer (but don't boil) for 20 minutes to bring all of the flavors together. Then pour over a gallon of ice cubes and the remainder of the beef stock in your brining container and stir until ice is melted. Of course the ice cubes will only net you roughly 2 quarts of actual water. So add up to two more quarts of cold water and stir. This will then net you just under 1 1/2 gallons of brine. You can cut back on the additional water, if your brining container isn't large enough to accept this much liquid. But with six 3-4 bone slabs of beef ribs standing on end in a 22 quart container, I still only had just enough liquid to cover all of the ribs. I let the ribs soak for 8 hours in the fridge. I let the two briskets go for 12 hours and had no issues at all.
By the way, I didn't inject the second brisket I did and I didn't really see any difference in the juiciness of it, compared to the first one that I brined and injected.
Feel free to modify the recipe to your liking. But so far, I like it just the way it is!
