Injection Marinade Calculator

Calculate injection marinade volume based on meat weight, injection percentage, and marinade type.

Raw Meat Weight

lbs

Injection Percentage

Injection Type

Tab to move between fields

Injection Volume

19.2 oz

≈ 5 sticks of butter

Injection Volume2.4 cups

Injection Volume568 mL

Injection Sites6

Volume per Site3.2 oz

Prep Volume (with extra)24 oz

How to Use This Calculator

Enter the raw meat weight in pounds.
Set the injection percentage (typically 10–15% of meat weight).
Select injection type (phosphate-based, butter, or other) for viscosity guidance.
The calculator shows injection volume in oz, cups, and mL, recommended injection sites, volume per site, and prep volume with extra.
Load your injector and space injection sites evenly across the meat before rubbing.

How the result changes with Raw Meat Weight

Raw Meat Weight: Weight of the raw meat to inject in pounds.
Injection Percentage: Percentage of meat weight to inject. 8-15% is typical. Competition brisket often uses 10-12%.
Injection Type: 1 = Butter-based (10% typical), 2 = Brine-based (12% typical), 3 = Phosphate-based (8% typical).

Identify Input Parameters
Raw Meat Weight = 12, Injection Percentage = 10, Injection Type = 1 = 3 input(s) provided
Calculate Injection Volume
Injection Volume
19.2 = 19.2
Calculate Injection Volume
Injection Volume
2.4 = 2.4
Calculate Injection Volume
Injection Volume
568 = 568

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