this is what I did for my first brisket it was some of the best I have had
[h1]Tony's Smoked Beef Brisket[/h1]
Recipe courtesy The Neelys, 2008
Prep Time:10 minInactive Prep Time:12 hr 10 minCook Time:7 hr 0 minLevel:EasyServes:6 to 10 servings
[h2]Ingredients[/h2]concordance-begin
concordance-end[h2]Directions[/h2]
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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