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We hope you got benefit from reading it, now let’s go back to mike's smoked peppered beef brisket recipe. To make mike's smoked peppered beef brisket you need 30 ingredients and 16 steps. Here is how you cook that.

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

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

Instructions 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!

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