Mike's Smoked Peppered Beef Brisket. This flavorful and tender beef brisket, prepared in the oven, is perfect for the Jewish holiday feasts. Yom Tov is synonymous with meat, and in this case brisket. Coat brisket with the pepper mixture and cover.

Mike's Smoked Peppered Beef Brisket Like a normal brisket, you can expect the cook time to be fairly extensive. 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.

Hey everyone, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, mike's smoked peppered beef brisket. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

This flavorful and tender beef brisket, prepared in the oven, is perfect for the Jewish holiday feasts. Yom Tov is synonymous with meat, and in this case brisket. Coat brisket with the pepper mixture and cover.

Mike's Smoked Peppered Beef Brisket is one of the most popular of current trending foods on earth. It's simple, it is quick, it tastes yummy. It's enjoyed by millions daily. They are fine and they look fantastic. Mike's Smoked Peppered Beef Brisket is something that I've loved my entire life.

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

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

{Make ready of ● For The Meat & Simple Wet Rub.
{Make ready 3 Pounds of Certified Angus Grade A USDA Beef Brisket.
{Prepare as needed of Worshestershire Sauce.
{Make ready as needed of Quality Olive Oil.
{Make ready of ● For The Rub.
{Get 1/2 Cup of Brown Sugar.
{Take 2 tsp of Fresh Ground Black Pepper.
{Make ready 1 tsp of Hot Paprika.
{Prepare 1 tsp of Granulated Garlic Powder.
{Make ready 1 tsp of Granulated Onion Powder.
{Make ready 1 tsp of Cayenne Pepper.
{Get 1 tsp of Fresh Ground Cumin.
{Take 2 tbsp of Table Salt.
{Take 1 tsp of Dried Parsley.
{Take 1 tbsp of Chili Powder.
{Prepare 1 tsp of Dried Oregano.
{Take of ● For The Smoker.
{Take as needed of Oak Or Hickory Chips.
{Prepare as needed of Water.
{Make ready of ● For The Injection.
{Take 1 of LG Culinary Injection Needle.
{Prepare as needed of Salted Beef Broth.
{Get of ● For The Wood Chips [as needed].
{Make ready of Cherry Wood Chips.
{Make ready of Apple Wood Chips.
{Get of Hickory Wood Chunks.
{Prepare as needed of Tepid Water.
{Prepare of ● For The Finish.
{Get of Your Leftover Juices [pour over smoking brisket].
{Prepare of Additional Fresh Ground Black Pepper [both sides].

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. Smoked Beef Brisket is one of my favorite low-and-slow recipes. Simply season your brisket, then let the electric smoker do the work for you.

Instructions 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!.

Brisket is the perfect cut for families…and leftovers! This hefty piece of meat is taken from the breast of the cow and is typically sold boneless in the grocery. All that time in the smoker can be a significant investment of time to tend the smoker and keep adding the wood chips for smoke. Learn how to make True Smoked Beef Brisket. Brisket is one of the best cuts of beef for smoking.

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