Tony's Smoked Beef Brisket

  • Level: Easy
  • Total: 19 hr 20 min
  • Prep: 10 min
  • Inactive: 12 hr 10 min
  • Cook: 7 hr
  • Yield: 6 to 10 servings
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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


  1. In a bowl combine all the dry ingredients and blend well.
  2. 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.
  3. Preheat your grill to 250 degrees F using charcoal and hickory.
  4. 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.
  5. 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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