Reserve Blend Brisket Injection

In Stock Now
1.00 LBS
  • Enough for 6-8 Briskets
  • Inject Moisture & Flavor
  • Perfect Roasted Flavor
  • Mixes in Seconds
  • Made In America
  • Un-matched Quality
  • APO/AE Shipping
  • World Champion
  • Award Winning


Injected your brisket with the most trusted injection on the market. Our Reserve Blend Brisket injection is more than and injection and marinade. With thousands of hours of testing and winning brisket competitions world wide kosmo's Q reserve blend injection not only win hearts and mouths, but money too. With a succulent synthesis of signature spices and moisture-retaining components, combined with slight smoky flavoring and dehydrated beef stock, you can count on producing a mouth watering tender brisket worthy of even the most seasoned (pun intended) BBQ pitmaster. To truly win a judge's affections, you need Kosmo's Q's meat Injection! So if you are looking for the best brisket injection on the market, you found it.



Mix 1/3 cup of product to 2 cups liquid (beef broth, distilled water, or whatever liquid you prefer). Adjust to personal taste as needed. (Enough for 14 lbs. beef). 


INGREDIENT STATEMENT: Sodium Phosphate (40.0%), Hydrolyzed Soy Protein, Beef Flavoring (Beef Stock, Beef Flavor, Salt), Salt, Autolyzed Yeast, Onion & Garlic Powder, Sugar, Disodium Inosinate & Disodium Guanylate, Xanthan Gum, Spice. Contains: Soy. 


Texas Brisket Recipe

What you will need.

1 - 12-14 lb Packer Brisket

1 Shaker of Cow Cover

1 Shaker of Dirty Bird HOT

1 Shaker of Texas Beef

12 pack beer (not low cal beer)

24" Wide Tin Foil or Butcher Paper


Step 1. Open your 3rd beer

Step 2. Trim all the crappy fat off that packer brisket and don't be w weiner about it, then apply liberally cow cover then dirty bird hot, and then a lite coat of Texas beef.

Step 3. Injected that brisket with the only brisket injection on the market. Kosmo's Q Reserve Blend, Smoke House brisket injection, or the tried and true Original Brisket injection. Drink another beer.

Step 4. Start smoker and get that sucker running at 275° (or 325° if you have the cojones) with a fuel choice of your liking. I like to use pecan wood. Drink another beer.

Step 5. Put that sweet little brisket on the smoker fat side DOWN or now, and let it go on the smoker until you get a nice mahogany color (not black)Drink another beer. Flip over and repeat on the fat side.

Step 6. When the brisket is the correct color on both sides, wrap that sucker in what we in Oklahoma call the Texas Crutch or to the rest of the world tin foil with 2 cans of beef consommé making dang sure it is sealed air tight. If your foil is not wide enough put two pcs together and crimp on edge then unfold and wrap that sucker up. Drink another beer.

Step 7. Put back on smoker and continue cooking for another hour or two until the internal temp reaches 202° or until the probe goes in and out of the meat like butter. Drink the rest of the beer.

Step 8. Rest your sweet piece of Texas Candy for an hour. Not 45 mins or 65 mins but 1 hour.

Now it is time to cut that brisket up and dig in.


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