Preparation Time: 15 mins
Cook Time: 7 hrs
Ingredients
- Servings: 6
- 1 1/2 cups paprika
- 3/4 cup sugar
- 3 tablespoons onion powder
- 3 tablespoons garlic salt
- 1 tablespoon celery salt
- 1 tablespoon black pepper
- 1 tablespoon lemon pepper
- 1 teaspoon mustard powder
- 1 teaspoon cayenne
- 1/2 teaspoon dried thyme
- 1 (5 -6 lb) trimmed beef brisket, about 5 to 6 pounds
Recipe
- 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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