Mike's Smoked Peppered Beef Brisket

Name: Mike's Smoked Peppered Beef Brisket
Total time: 7200 s
Yield: 6 servings
Cuisine: American
Ingredients: ● For The Meat & Simple Wet Rub; 3 Pounds Certified Angus Grade A USDA Beef Brisket; as needed Worshestershire Sauce; as needed Quality Olive Oil; ● For The Rub; 1/2 Cup Brown Sugar; 2 tsp Fresh Ground Black Pepper; 1 tsp Hot Paprika; 1 tsp Granulated Garlic Powder; 1 tsp Granulated Onion Powder; 1 tsp Cayenne Pepper; 1 tsp Fresh Ground Cumin; 2 tbsp Table Salt; 1 tsp Dried Parsley; 1 tbsp Chili Powder; 1 tsp Dried Oregano; ● For The Smoker; as needed Oak Or Hickory Chips; as needed Water; ● For The Injection; 1 LG Culinary Injection Needle; as needed Salted Beef Broth; ● For The Wood Chips [as needed]; Cherry Wood Chips; Apple Wood Chips; Hickory Wood Chunks; as needed Tepid Water; ● For The Finish; Your Leftover Juices [pour over smoking brisket]; Additional Fresh Ground Black Pepper [both sides]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Some of my brand new students [two weeks in to their lessons] insisted upon smoking their own briskets. Heh! They can't even fry an egg at this point. Anyway, as usual, I relented. While they smoked a 3 pound brisket - I smoked a 20 pounder for the holiday.

Needless to say - THEY NAILED IT! Great work kiddos! Your brisket was not only juicy, but smoky and delicious as well! I tell ya. There's no such thing as a stupid kid .... 😆

For best success, ask your butcher for the most limp brisket [meaning less connective tissue] the best marbling and fat on top he has. You'll also want a brisket slab that's equal sized on all parts for balanced smoking.

Needless to say - THEY NAILED IT! Great work kiddos! Your brisket was not only juicy, but smoky and delicious as well! I tell ya. There's no such thing as a stupid kid .... 😆

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Needless to say - THEY NAILED IT! Great work kiddos! Your brisket was not only juicy, but smoky and delicious as well! I tell ya. There's no such thing as a stupid kid .... 😆

Saved

Ingredients

120 Minutes

6 servings

● For The Meat & Simple Wet Rub
3 PoundsCertified Angus Grade A USDA Beef Brisket
as neededWorshestershire Sauce
as neededQuality Olive Oil
● For The Rub
1/2 CupBrown Sugar
2 tspFresh Ground Black Pepper
1 tspHot Paprika
1 tspGranulated Garlic Powder
1 tspGranulated Onion Powder
1 tspCayenne Pepper
1 tspFresh Ground Cumin
2 tbspTable Salt
1 tspDried Parsley
1 tbspChili Powder
1 tspDried Oregano
● For The Smoker
as neededOak Or Hickory Chips
as neededWater
● For The Injection
1LG Culinary Injection Needle
as neededSalted Beef Broth
● For The Wood Chips [as needed]
Cherry Wood Chips
Apple Wood Chips
Hickory Wood Chunks
as neededTepid Water
● For The Finish
Your Leftover Juices [pour over smoking brisket]
Additional Fresh Ground Black Pepper [both sides]

Saved

Steps

120 Minutes

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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Cooksnaps

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MMOBRIEN @cook_2891564

on July 02, 2017 05:20

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

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Mike's Smoked Peppered Beef Brisket

Mike's Smoked Peppered Beef Brisket

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