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. How to Smoke a Beef Brisket: BBQ Brisket Recipe. If you follow the directions below, your brisket will turn out great.

Hey everyone, hope you are having an amazing day today. 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. This time, I am going to make it a bit tasty. This is gonna smell and look 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 favored of current trending meals on earth. It's appreciated by millions daily. It is simple, it is quick, it tastes delicious. Mike's Smoked Peppered Beef Brisket is something which I have loved my whole life. They're fine and they look wonderful.

To get started with this recipe, we have to 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:

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

You have to remember this: When it A beef brisket is known as one of the toughest parts of a cow you can put on your smoker, though when prepared and cooked correctly it can be the. 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.

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!.

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. Brisket is the perfect cut for families…and leftovers! Brisket is one of the best cuts of beef for smoking.

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