Heat all of the ingredients gently over low heat in a small saucepan. Cool to at least room temperature. Strain out the garlic pieces, place into a meat injector and inject the brisket injection marinade throughout the brisket. The best way is with the grain of the muscle fiber. (Demonstrated in the photos in this post.). Pour the mixture into a meat injector, making sure to remove any air bubbles by drawing the mixture into the injector and then pushing out the air. Inject the beef brisket injection mixture into the meat from the top, into the middle of the meat. Inject into several different spots about 2″ apart.
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Allow the injection to marinate: After injecting the brisket, let it rest in the refrigerator for at least 4 hours or overnight to allow the flavors to penetrate the meat. Use a quality injector: Invest in a reliable meat injector to ensure even distribution of the injection mixture. Massage the injection into the meat: Once injected, gently.. Combine beef base with water according to package instructions. Add beef broth to a small saucepan with the remaining marinade ingredients. Simmer mixture over medium heat until sugar and salt have dissolved, about 3 minutes. Remove saucepan from heat. and let the mixture cool for 30-40 minutes before using.
