Tom's Smoked Brisket

A few weeks ago I intended to do a smoked brisket for friends.  The weather did not cooperate so I needed to adapt and come up with a recipe to do in the oven.  This weekend I was able to use my original recipe. We smoked a brisket for 9 hours to perfection!  The smoke ring was pink and inviting.  An afternoon spent with beer, family and smoking a brisket was a great way to spend a Sunday!  The recipe is courtesy of The Neeley's.

Tom's Smoked Brisket

Rub

3/4 c. papika

3/4 c. sugar

1 1/2 T. garlic salt

1 T. celery salt

1/2 T. black pepper

1/2 T. lemon pepper

1/2 tsp. dry mustard

1/2 tsp. cayenne

1/4 tsp. thyme

1 trimmed brisket about 6 lbs.

In a bowl combine all the dry ingredients and blend.  Sprinkle all over both sides of the beef and rub into the beef.  Wrap tightly in plastic wrap and refrigerate over night. 

Preheat a smoker or grill to 250° using charcoal and hickory.

Using indirect heat, cook for 4 hours.  Flip the brisket and cook for an additional 4 hours until your internal temperature reaches 160°.  

After 3 hours, mop with the BBQ sauce of your choice.

Wrap in foil for an hour until internal temperature reaches 190°.

So good!  I served with coleslaw and the pasta salad from yesterday.

 Dessert almost stole the show.  My niece made Pap's Italian Fruity Cake.  The variety of fresh fruit over an angel food cake with pineapple, berries, kiwi and more, was delicious.  (Upon request I will share via email, because I have yet to get a copy!)

Great night.  I guess this finishes brisket for the year-once in the oven, once on the smoker.  Stuck with my challenge of no repeats.  So good bye brisket until 2015!