Recipe of Mike's Smoked Peppered Beef Brisket Quick

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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 cook that.

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

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