3 Videos | Photo: Tony's Smoked Beef Brisket Recipe
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.
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By Wowthisisrandom
Funkytown
on August 14, 2011
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It was good. The spice rub though could use some tweaking and 7 hours is not a long enough smoking time for it to be tender.
By xxev75
on May 23, 2011
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The rub was Fabulous made the meat tender and succulent. The meat started to tenderize after marinating for 24 hrs. Best brisket I've made so far thx :D
By leon.hunt_11253909
Apple Valley, MN
on July 11, 2010
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We loved this brisket!!! I actually slow smoked it between 210-225 degrees for 10 1/2 hours. It was THEE most tender brisket we have ever had. I made sure the fat cap on the brisket was a little more than a 1/4 of an inch thick to allow enough to absorb into the meat to keep it moist. The rub added a burst of flavor on the outer crust and the meat had just the right amount of smoke. Nice smoke rings rings from the rub as you cut into the meat. I used hickory chunks and put some cider vinegar and apple juice in my water pan.
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