| Level: | Easy |
| Total: | 19 hr 20 min |
| Prep: | 10 min |
| Inactive: | 12 hr 10 min |
| Cook: | 7 hr |
| Yield: | 6 to 10 servings |
| Level: | Easy |
| Total: | 19 hr 20 min |
| Prep: | 10 min |
| Inactive: | 12 hr 10 min |
| Cook: | 7 hr |
| Yield: | 6 to 10 servings |
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
Instructions
- 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 (see Cook’s Note). 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1020 |
| Total Fat | 72 g |
| Saturated Fat | 28 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 8 g |
| Sugar | 21 g |
| Protein | 60 g |
| Cholesterol | 293 mg |
| Sodium | 200 mg |
| Serving Size | 1 of 8 servings |
| Calories | 1020 |
| Total Fat | 72 g |
| Saturated Fat | 28 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 8 g |
| Sugar | 21 g |
| Protein | 60 g |
| Cholesterol | 293 mg |
| Sodium | 200 mg |
Reviews
I love the rub. I saved the left over for the next time. I cook to closer to 200 degrees. However, that is a my preference. I bring it to 200 by using the crutch of heavy duty foil wrap with a mixture of apple juice, drippings and vinegar. I use a Weber smoky mountain smoker. When it’s 200, I save the juice from the wrap. When serving, I slice brisket and pour the juice over it.
I tried the Neely smoked brisket it was so good my family wants me to make it again for easter this year!
Have no idea why anyone would give this less than five stars. It’s ridiculous
Why did I need that much rub ingredients????
A big waste of ingredients unless you use 2-3 times a week!!!!!
Worked out great for me. I did a 7 pound piece on a Weber kettle grill indirect heat using the vent openings to control the temperature. Done in 8 hours.
Need to know the brisket size for smoking time!
I made this brisket as part of our Christmas dinner and it ROCKED! I smoked a 6 lb flat for 24 hours at 200 deg F. The meat was so tender and the bark and flavor were delicious. My family absolutely loved it. The only change I made was i used dark brown sugar instead of the light. I don’t think you can go wrong either way.
It was good. The spice rub though could use some tweaking and 7 hours is not a long enough smoking time for it to be tender.
The rub was Fabulous made the meat tender and succulent. The meat started to tenderize after marinating for 24 hrs. Best brisket I’ve made so far thx 😀
We loved this brisket!!! I actually slow smoked it between 210-225 degrees for 10 1/2 hours. It was THEE most tender brisket we have ever had. I made sure the fat cap on the brisket was a little more than a 1/4 of an inch thick to allow enough to absorb into the meat to keep it moist. The rub added a burst of flavor on the outer crust and the meat had just the right amount of smoke. Nice smoke rings rings from the rub as you cut into the meat. I used hickory chunks and put some cider vinegar and apple juice in my water pan.