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30 ingredients, 16 steps, cooking Mike's Smoked Peppered Beef Brisket

Good Evening mother, now you get present recipe Mike's Smoked Peppered Beef Brisket with 30 ingredients and 16 steps. Below this is how to cook, please observe carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 30 ingredients and 16 stages of easy cooking Mike's Smoked Peppered Beef Brisket.

Ingredients for Mike's Smoked Peppered Beef Brisket

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

If all cooking materials Mike's Smoked Peppered Beef Brisket it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking 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!
    
17. Finish and Enjoy.

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