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    Tony's Smoked Beef Brisket**

    Source of Recipe

    Recipe courtesy The Neelys
    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. *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.

    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.




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