Sorry, not Kevin.
Here’s a variation of Ray Lampe’s beef injection that I used last weeked on a brisket. I was very pleased with it. I just bought his book and already have 10 things I want to try. It's also a really good read.
Rita
BIG COW BEEF INJECTION (Makes 2 1/4 cups – use 1 cup injection liquid for each 5–6-pound brisket flat)
2 cups beef broth (Knorr bouillon beef cube)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 cup Worcestershire sauce
I ADDED:
1 tablespoon Dijon mustard (smooth type)
1/4 cup canola oil
(Make the whole recipe; you’ll have some waste.)
Combine the beef cube, onion powder, garlic powder, and cayenne in a 2-cup measure.
Pour in 2 cups boiling water.
Cover and steep for at least 15 minutes¸ preferably until cooled to room temperature.
Stir in Worcestershire sauce. Chill before injecting.
(My addition: Add the mustard, and canola oil.
Before injecting, emulsify with a stick blender.)
Original recipe from “”Dr. BBQ’s Big-Time Barbecue Cookbook” by Ray Lampe, page 40, © St. Martin’s Griffin, New York