Recipe courtesy of The Neelys
Tony's Smoked Beef Brisket
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- Level: Easy
- Total: 19 hr 20 min
- Prep: 10 min
- Inactive: 12 hr 10 min
- Cook: 7 hr
- Yield: 6 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1020
- Total Fat
- 72 g
- Saturated Fat
- 28 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 8 g
- Sugar
- 21 g
- Protein
- 60 g
- Cholesterol
- 293 mg
- Sodium
- 200 mg
- Level: Easy
- Total: 19 hr 20 min
- Prep: 10 min
- Inactive: 12 hr 10 min
- Cook: 7 hr
- Yield: 6 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1020
- Total Fat
- 72 g
- Saturated Fat
- 28 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 8 g
- Sugar
- 21 g
- Protein
- 60 g
- Cholesterol
- 293 mg
- Sodium
- 200 mg
Ingredients
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 (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.
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