Smoked Beef Brisket
Smoked Beef Brisket
From Pat and Gina Neely
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. 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°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.
Serve 6-10.
Information
- Category
- Main Dishes, Beef
- Cuisine
- North American
