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Mike's Smoked Peppered Beef Brisket

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We hope you got insight from reading it, now let’s go back to mike's smoked peppered beef brisket recipe. To make mike's smoked peppered beef brisket you need 30 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to cook Mike's Smoked Peppered Beef Brisket:
  1. Use ● For The Meat & Simple Wet Rub
  2. Prepare Certified Angus Grade A USDA Beef Brisket
  3. You need Worshestershire Sauce
  4. You need Quality Olive Oil
  5. Prepare ● For The Rub
  6. Provide Brown Sugar
  7. You need Fresh Ground Black Pepper
  8. Provide Hot Paprika
  9. Take Granulated Garlic Powder
  10. Get Granulated Onion Powder
  11. Get Cayenne Pepper
  12. Take Fresh Ground Cumin
  13. Get Table Salt
  14. Use Dried Parsley
  15. Take Chili Powder
  16. Provide Dried Oregano
  17. You need ● For The Smoker
  18. Provide Oak Or Hickory Chips
  19. You need Water
  20. Get ● For The Injection
  21. Get LG Culinary Injection Needle
  22. You need Salted Beef Broth
  23. Use ● For The Wood Chips [as needed]
  24. Get Cherry Wood Chips
  25. You need Apple Wood Chips
  26. Get Hickory Wood Chunks
  27. Get Tepid Water
  28. Prepare ● For The Finish
  29. Get Your Leftover Juices [pour over smoking brisket]
  30. Use Additional Fresh Ground Black Pepper [both sides]
Steps to make Mike's Smoked Peppered Beef Brisket:
  1. Pull out your meat, rinse, pat dry and trim off any unsightly fat. Rub it down with enough olive oil and Worcestershire as needed.
  2. Make your dry rub and it mix well.
  3. Generously coat your brisket with all of your dry rub on top, bottom and all sides. Press it into your brisket.
  4. Wrap brisket up super tightly in tinfoil.
  5. Place wrapped brisket in a large pan and cover with another heavy pan. Add anything else in your fridge to your top pan for additional weight. Let brisket sit in the fridge overnight. Reserve any juices that may drain for smoking.
  6. Sprinkle again [well] with more fresh ground black pepper on both sides.
  7. Optional: Inject Beef or chicken broth into your brisket with a culinary needle for added moisture.
  8. Add your apple, cherry and hickory chips to your electric smoker with a cup of water.
  9. Heat smoker to 225°. Place brisket fat side up. Smoke for an hour. Check temp at thickest point. Smoke another hour. 165° for rare - 185° to 190° for well done.
  10. Pull brisket from smoker and allow to rest for 5 minutes.
  11. Slice brisket, let it set for 5 minutes and serve.
  12. Brioche Buns pictured.
  13. These make for great brisket sandwiches Just add cole slaw, pickles and your favorite BBQ sauce on a large Brioche Bun.
  14. As for any sliced brisket leftovers - place them in an oven safe dish with a beef gravy [as needed] of your choosing. Place in a 350° oven for 1.5+ hours. Longer if your brisket is well done. This makes for excellent toasted open faced sandwichs and super moist Po Boys!
  15. Try this stacked brisket sandwich with gravy on Brioche Buns [or large rolls] with shreadded lettuce, tomatoes and red onions. Juicy and delicious!
  16. Enjoy!

Brisket can be an intimidating and unforgiving cut of beef. Flavorful, dry rubs and bold sauce injections are important, but they can only take you so far. The most important ingredient when it comes to brisket is technique. That's why we got the master, Chris Grove, from @nibblemethis to put together an. Learn how to make True Smoked Beef Brisket.

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