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We hope you got benefit from reading it, now let’s go back to mike's smoked peppered beef brisket recipe. To cook mike's smoked peppered beef brisket you only need 30 ingredients and 16 steps. Here is how you achieve it.
The ingredients needed to cook Mike's Smoked Peppered Beef Brisket:
- Take ● For The Meat & Simple Wet Rub
- Prepare 3 Pounds Certified Angus Grade A USDA Beef Brisket
- You need as needed Worshestershire Sauce
- Use as needed Quality Olive Oil
- Use ● For The Rub
- Take 1/2 Cup Brown Sugar
- Provide 2 tsp Fresh Ground Black Pepper
- Get 1 tsp Hot Paprika
- Get 1 tsp Granulated Garlic Powder
- Get 1 tsp Granulated Onion Powder
- Take 1 tsp Cayenne Pepper
- You need 1 tsp Fresh Ground Cumin
- Get 2 tbsp Table Salt
- Provide 1 tsp Dried Parsley
- Use 1 tbsp Chili Powder
- You need 1 tsp Dried Oregano
- Prepare ● For The Smoker
- Provide as needed Oak Or Hickory Chips
- Prepare as needed Water
- Use ● For The Injection
- Take 1 LG Culinary Injection Needle
- Provide as needed Salted Beef Broth
- Take ● For The Wood Chips [as needed]
- Take Cherry Wood Chips
- Take Apple Wood Chips
- You need Hickory Wood Chunks
- You need as needed Tepid Water
- Take ● For The Finish
- Get Your Leftover Juices [pour over smoking brisket]
- Use Additional Fresh Ground Black Pepper [both sides]
Steps to make Mike's Smoked Peppered Beef Brisket:
- Pull out your meat, rinse, pat dry and trim off any unsightly fat. Rub it down with enough olive oil and Worcestershire as needed.
- Make your dry rub and it mix well.
- Generously coat your brisket with all of your dry rub on top, bottom and all sides. Press it into your brisket.
- Wrap brisket up super tightly in tinfoil.
- 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.
- Sprinkle again [well] with more fresh ground black pepper on both sides.
- Optional: Inject Beef or chicken broth into your brisket with a culinary needle for added moisture.
- Add your apple, cherry and hickory chips to your electric smoker with a cup of water.
- 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.
- Pull brisket from smoker and allow to rest for 5 minutes.
- Slice brisket, let it set for 5 minutes and serve.
- Brioche Buns pictured.
- These make for great brisket sandwiches Just add cole slaw, pickles and your favorite BBQ sauce on a large Brioche Bun.
- 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!
- Try this stacked brisket sandwich with gravy on Brioche Buns [or large rolls] with shreadded lettuce, tomatoes and red onions. Juicy and delicious!
- Enjoy!
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