Easiest Way to Make Delicious Mike's Smoked Peppered Beef Brisket

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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 need 30 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Mike's Smoked Peppered Beef Brisket:

1. Get of ● For The Meat & Simple Wet Rub.
2. Get of Certified Angus Grade A USDA Beef Brisket.
3. Use of Worshestershire Sauce.
4. Take of Quality Olive Oil.
5. Get of ● For The Rub.
6. Use of Brown Sugar.
7. Take of Fresh Ground Black Pepper.
8. Take of Hot Paprika.
9. Prepare of Granulated Garlic Powder.
10. Prepare of Granulated Onion Powder.
11. You need of Cayenne Pepper.
12. You need of Fresh Ground Cumin.
13. Use of Table Salt.
14. Provide of Dried Parsley.
15. Provide of Chili Powder.
16. Provide of Dried Oregano.
17. Use of ● For The Smoker.
18. Provide of Oak Or Hickory Chips.
19. Get of Water.
20. You need of ● For The Injection.
21. Use of LG Culinary Injection Needle.
22. You need of Salted Beef Broth.
23. Provide of ● For The Wood Chips [as needed].
24. Use of Cherry Wood Chips.
25. Prepare of Apple Wood Chips.
26. Take of Hickory Wood Chunks.
27. You need of Tepid Water.
28. You need of ● For The Finish.
29. Use of Your Leftover Juices [pour over smoking brisket].
30. Take of Additional Fresh Ground Black Pepper [both sides].

Instructions 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!.

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