Energita Gourmet Applewood Smoked Brisket Recipe

We all know those moments when you want to elevate your cooking – whether it's a special occasion, a chance to impress family and friends, or simply a desire to enhance your favorite recipe.

And what better way to infuse your dishes with incredible flavor and aroma than with Energita's Gourmet Applewood, adding that unique touch of smoky sweetness that will leave everyone craving more.

And because we love to treat our Energita family, we're sharing our ultimate "Smoked Brisket" recipe featuring our Gourmet Applewood, which we must confess is a total team favorite!

While everyone on our team has their own special twist, here’s the fundamental recipe for you to try at home using your favorite Energita wood.

Heads up, grill masters! This recipe is for the true BBQ devotees who aren't afraid of the commitment it takes to prepare such a legendary cut of meat – expect around a 12-hour journey to deliciousness.

But don't worry, we're also spilling all our secrets to shave off some of that time so you can savor that incredible wood-smoked flavor sooner.

Ingredients:

• 11 lbs (approximately 5 kg) of brisket

• 2 tablespoons of smoked paprika

• 2 tablespoons of freshly ground black pepper

• 1 tablespoon of garlic powder

• 1 teaspoon of ground cumin

• 1 tablespoon of onion powder

• 1 teaspoon of cayenne pepper or chili powder

• 2 tablespoons of brown sugar

• 3 tablespoons of coarse salt

• Mustard – your trusty binder for the rub.

• 1 cup (250 ml) of apple juice – a touch of sweetness that complements Energita's applewood smoke.

• 1 cup (250 ml) of water

• 2 tablespoons of olive oil

• A reliable meat thermometer

Instructions:

1. First things first, let's trim that brisket! Remove as much of the tough membrane as possible and any excess hard fat. Aim for about a ½ inch (around 1 cm) layer of fat – that's the sweet spot for moisture and flavor.

   
   

2. Now, let's create our magic spice blend! In a bowl, combine all the dry seasonings and mix them thoroughly until everything is evenly distributed. This is where the foundation of that incredible taste begins.

   
   

3. Next up, the binder! Slather the mustard all over the brisket. This helps our flavorful rub adhere beautifully. Then, generously coat the entire brisket with our spice mixture, ensuring a nice, thick layer. Think of it as seasoning armor!

   
   

4. Time for our moisture infusion (the Energita shortcut!). In another bowl, whisk together the apple juice, water, and olive oil. Add salt to your liking and adjust the amount of oil as desired.

   
   

   Here’s a little Energita time-saving tip! 

   
   

   You can inject this flavorful liquid directly into the brisket. This bypasses the overnight marinade, getting you closer to that smoky goodness faster.

   
   

   OR, if you're a purist and have the time, follow the traditional route and let your brisket marinate in this mixture, covered tightly, in the refrigerator overnight. The choice is yours, fueled by your patience!

   
   

What better way to infuse your dishes with incredible flavor and aroma than with Energita's Gourmet Applewood, adding that unique touch of smoky sweetness that will leave everyone craving more.

Whatever you decide, save that leftover liquid – you'll need it during cooking.

5. Once you fire up your Energita Supremo Oak Charcoal, you can start adding your Gourmet Applewood. Aim to keep the initial grill temperature around 230°F-250°F (110°C-120°C) and maintain it for the first few hours until the brisket's internal temperature hits 150°F (66°C).

Don't forget to place a pan with the leftover marinade liquid under your brisket. This helps keep things moist and ensures a good bark.

If you can, spritz the brisket with apple juice every 30 minutes for an even better crust.

Here's another time-saving tip! You can start cooking at 260°F (126°C) to reach your target internal temperature faster. Just be careful not to overshoot – keep an eye on your thermometer!

Gourmet Applewood

6. Once your brisket hits the right temperature, check if the bark (the outer crust) looks good to you. If it does, it's time to wrap it tight in aluminum foil (we recommend 3 layers) or butcher paper (at least two layers). Then, put it back on the smoker, you can bump the heat up to 300°F (150°C), and let it smoke for another 4 hours or until the internal temp reaches 185°F-195°F (85°C-90°C).

If the bark isn't quite there yet, you can spritz it with some liquid and let it cook uncovered for another hour, making sure it doesn't go over 150°F (66°C). Then wrap it up and finish cooking.

7. When it reaches the target temperature, double-check that it's perfectly tender by inserting a toothpick or a sharp probe. It should slide in smoothly with no resistance.

8. If your brisket turned out amazing (and using quality Energita wood definitely helps!), now comes the toughest part of the whole process.

You gotta let it rest for at least 30 minutes before you can finally taste the reward of all your effort.

For a more pro move, you can wrap your brisket in towels and let it rest in a cooler (or any insulated container) for 2-3 hours to keep it warm.

Applewood Smoked Brisket Recipe

So, here's the recipe for a seriously tasty Smoked Brisket using our Gourmet Applewood!

We'd love to see you fire up your grill and wow your friends with this recipe. Share your photos on our page – and enjoy!