Tony's Smoked Beef Brisket
Prep: 10 min | Cook: 420 min | Servings: 6
Recipe courtesy The Neelys, 2008. Serves 6 to 10.
Inactive prep: 12 hours.
Ingredients
- 1 1/2 cup Paprika
- 3/4 cup Sugar
- 3 tbsp Onion powder
- 3 tbsp Garlic salt
- 1 tbsp Celery salt
- 1 tbsp Black pepper
- 1 tbsp Lemon pepper
- 1 tsp Mustard powder
- 1 tsp Cayenne pepper
- 1/2 tsp Dried thyme
- 1 Beef brisket, trimmed, about 5 to 6 pounds
Directions
- In a bowl combine all the dry ingredients and blend well.
- Trim the brisket, leaving about 1/4 inch of fat. Season with about 1/4 cup of the rub; you don't want such a thick crust that the smoke won't penetrate. Marinate overnight in the refrigerator.
- Preheat the grill to 250 degrees F using charcoal and hickory.
- Using indirect heat, cook the brisket for 3 1/2 hours and flip. Cook another 3 1/2 hours, for a total of 7 hours (about 1 1/2 hours per pound), to an internal temperature of 185 degrees F.
- Rest for 10 minutes on a cutting board before slicing against the grain.