Tony's Smoked Beef Brisket

Total Time:
19 hr 20 min
Prep:
10 min
Inactive:
12 hr 10 min
Cook:
7 hr

Yield:
6 to 10 servings
Level:
Easy

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
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. *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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Pairs Well With
Dark Beer

Toasty, bracing beer

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    This recipe is featured in:

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