Smoked Beef Brisket

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Smoked Beef Brisket

Post  justmecookin on Tue Oct 19, 2010 11:06 am

Smoked Beef Brisket

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

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.

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. Preheat your grill to 250 degrees 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. Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain. Makes 6 to 10 servings


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