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

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!

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