How to Make Apple Juice Brisket Injection for Ultra Juicy Smoked Brisket
Learn how to make an apple juice brisket injection recipe that keeps your smoked brisket tender, juicy, and packed with bold BBQ flavor every time.
Ingredients
- 1 cup fresh apple juice
- 2 tablespoons melted unsalted butter
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Optional Flavor Boosters
- A dash of hot sauce
- Brown sugar 1 teaspoon
- Beef broth replace ¼ cup apple juice
Instructions
Step 1: Prepare the Injection Mixture
- Simple start – Whisk apple juice, butter, Worcestershire, and spices until fully combined. The mixture should look smooth and slightly glossy.
Step 2: Load the Injector
- Fill your meat injector slowly to avoid air pockets. Air bubbles can cause uneven distribution, and nobody wants dry spots hiding inside a beautiful brisket.
Step 3: Inject Strategically
- Insert the needle deep into the thickest parts of the brisket. Push the plunger gradually while pulling the needle out to distribute the Apple Juice Brisket Injection evenly.
Step 4: Let It Rest
- Wrap tightly in plastic wrap. Place it in the refrigerator for at least four hours — overnight is even better.
Step 5: Season the Exterior
- After resting, pat the brisket dry. Apply your favorite dry rub generously, pressing it into the surface.
Step 6: Smoke Low and Slow
- Set your smoker to 225–250°F (107–121°C). Place the brisket fat-side down if your heat source is below.
Step 7: Rest Before Slicing
- Don’t skip this – Let the brisket rest at least one hour wrapped in butcher paper or foil. Bottom line — cutting too early drains precious juices.
Notes
Nutritional Information
(Approximate per 4 oz serving)- Calories: 250–300 kcal
- Protein: 22–25g
- Fat: 18–22g
- Carbohydrates: 2–4g (from apple juice)
- Sodium: 350–450mg