Ingredients

1 1/2 cups paprika
3/4 cup sugar
3 tablespoons onion powder
3 tablespoons garlic salt
1 tablespoons celery salt
1 tablespoons black pepper
1 tablespoon lemon pepper
1 teaspoon mustard powder
1 teaspoon cayenne
1/2 teaspoon dried thyme
1 trimmed brisket, 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 the brisket with about 1/4-cup of
the rub. *Cook's Note: You don't want such a thick crust that the smoke won't penetrate
the meat. Let the brisket marinate overnight in the refrigerator.

Preheat your 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,
cooking for a total of 7 hours. (About 1 1/2 hours per pound.) The brisket should cook to
an internal temperature of 185 degrees F.

Rest for 10 minutes on a cutting board before slicing. Slice brisket against the
grain.