Mike's Smoked Peppered Beef Brisket

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] and 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.

  1. ● For The Meat amp Simple Wet Rub
  2. 3 Pounds Certified Angus Grade A USDA Beef Brisket
  3. as needed Worshestershire Sauce
  4. as needed Quality Olive Oil
  5. ● For The Rub
  6. 1/2 Cup Brown Sugar
  7. 2 tsp Fresh Ground Black Pepper
  8. 1 tsp Hot Paprika
  9. 1 tsp Granulated Garlic Powder
  10. 1 tsp Granulated Onion Powder
  11. 1 tsp Cayenne Pepper
  12. 1 tsp Fresh Ground Cumin
  13. 2 tbsp Table Salt
  14. 1 tsp Dried Parsley
  15. 1 tbsp Chili Powder
  16. 1 tsp Dried Oregano
  17. ● For The Smoker
  18. as needed Oak Or Hickory Chips
  19. as needed Water
  20. ● For The Injection
  21. 1 LG Culinary Injection Needle
  22. as needed Salted Beef Broth
  23. ● For The Wood Chips as needed
  24. Cherry Wood Chips
  25. Apple Wood Chips
  26. Hickory Wood Chunks
  27. as needed Tepid Water
  28. ● For The Finish
  29. Your Leftover Juices pour over smoking brisket
  30. Additional Fresh Ground Black Pepper both sides
  1. Change 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. Change Make your dry rub and it mix well
  3. Change Generously coat your brisket with all of your dry rub on top bottom and all sides Press it into your brisket
  4. Change Wrap brisket up super tightly in tinfoil
  5. Change 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. Change Sprinkle again well with more fresh ground black pepper on both sides
  7. Change Optional: Inject Beef or chicken broth into your brisket with a culinary needle for added moisture
  8. Change Add your apple cherry and hickory chips to your electric smoker with a cup of water
  9. Change 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. Change Pull brisket from smoker and allow to rest for 5 minutes
  11. Change Slice brisket and serve
  12. Change Brioche Buns pictured
  13. Change These make for great brisket sandwiches Just add cole slaw pickles and your favorite BBQ sauce on a large Brioche Bun
  14. Change 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 15 hours Longer if your brisket is well done This makes for excellent toasted open faced sandwichs and super moist Po Boys!
  15. Change Try this stacked brisket sandwich with gravy on Brioche Buns or large rolls with shreadded lettuce tomatoes and red onions Juicy and delicious!
  16. Change Enjoy!

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