Simple Way to Prepare Ultimate Mike's Smoked Peppered Beef Brisket

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Mike's Smoked Peppered Beef Brisket. Mike's Smoked Peppered Beef Brisket is something which I have loved my whole life. They are fine and they look fantastic. To begin with this recipe, we have to first prepare a few ingredients.

Brush smoker rack with vegetable oil. Pure and simple melt in your mouth and packed with flavor beef brisket seasoned with salt & pepper then smoked low and slow with post oak and apple wood. Remove brisket and wrap fat side up tightly in heavy duty aluminum foil.

Hey everyone, it is me, Dave, welcome to our recipe site. Today, we're going to make a special dish, mike's smoked peppered beef brisket. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Mike's Smoked Peppered Beef Brisket is one of the most popular of current trending meals in the world. It's appreciated by millions every day. It's easy, it is quick, it tastes delicious. They're fine and they look fantastic. Mike's Smoked Peppered Beef Brisket is something which I have loved my whole life.

Mike's Smoked Peppered Beef Brisket is something which I have loved my whole life. They are fine and they look fantastic. To begin with this recipe, we have to first prepare a few ingredients.

To get started with this particular recipe, we have to prepare a few components. You can have mike's smoked peppered beef brisket using 30 ingredients and 16 steps. Here is how you cook that.

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

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

Sprinkle liberally on all sides of the brisket. Pat down, wrap tightly in plastic and allow the brisket to set up overnight in your fridge. Order online for takeout: Beef Brisket - Hot from Mike's Deli - Slauson. Serving the best Sandwiches, Wraps, Wings & More in Los Angeles, CA. - Thin Sliced beef brisket with melted wisconsin cheddar cheese on toasted sourdough bread with lettuce, tomatoes, pickles, red onions, mayo, salt & pepper!

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!.

Season the brisket with salt and pepper. Transfer the brisket to a plate. Mike's Smoked Peppered Beef Brisket For The Meat & Simple Wet Rub • Certified Angus Grade A USDA Beef Brisket • Worshestershire Sauce • Quality Olive Oil • For The Rub • Brown Sugar • Fresh Ground Black Pepper • Hot Paprika Prepare the smoker according to manufacturer's directions. Place brisket, fat side down, on top food grate. Remove brisket, and wrap tightly in butcher paper.

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