Tony's Smoked Beef Brisket (Patrick and Gina Neely) |
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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 6 |
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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:
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. *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.
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.
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