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