Hello, I am Kate. Today, I will show you a way to prepare mike’s smoked peppered beef brisket recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Mike’s Smoked Peppered Beef Brisket Recipe
Mike’s Smoked Peppered Beef Brisket is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Mike’s Smoked Peppered Beef Brisket is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can have mike’s smoked peppered beef brisket using 30 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Mike’s Smoked Peppered Beef Brisket:
- Make ready ● For The Meat & Simple Wet Rub
- Make ready 3 Pounds Certified Angus Grade A USDA Beef Brisket
- Make ready as needed Worshestershire Sauce
- Get as needed Quality Olive Oil
- Get ● For The Rub
- Take 1/2 Cup Brown Sugar
- Prepare 2 tsp Fresh Ground Black Pepper
- Prepare 1 tsp Sausage Paprika
- Get 1 tsp Granulated Garlic Powder
- Make ready 1 tsp Granulated Onion Powder
- Take 1 tsp Cayenne Pepper
- Prepare 1 tsp Fresh Ground Cumin
- Make ready 2 tbsp Table Salt
- Prepare 1 tsp Dried Parsley
- Make ready 1 tbsp Chili Powder
- Prepare 1 tsp Dried Oregano
- Prepare ● For The Smoker
- Prepare as needed Oak Or Hickory Chips
- Take as needed Water
- Make ready ● For The Injection
- Make ready 1 LG Culinary Injection Needle
- Prepare as needed Salted Beef Broth
- Get ● For The Wood Chips [as needed]
- Prepare Cherry Wood Chips
- Get Apple Wood Chips
- Prepare Hickory Wood Chunks
- Prepare as needed Tepid Water
- Get ● For The Finish
- Take Your Leftover Juices [pour over smoking brisket]
- Get 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!
So that’s going to wrap it up for this exceptional dish mike’s smoked peppered beef brisket recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Let’s cook!
