Recipe courtesy of Gina Neely and Pat Neely
Episode: Chef Tony
Total:
19 hr 20 min
Active:
10 min
Yield:
6 to 10 servings
Level:
Easy
Total:
19 hr 20 min
Active:
10 min
Yield:
6 to 10 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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 (see Cook's Note). 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.

Cook's Note

You don't want such a thick crust that the smoke won't penetrate the meat.

Pairs well with dark beer

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