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

1. Watch how to make this recipe.
2. In a bowl combine all the dry ingredients and blend well.
3. 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.
4. Preheat your grill to 250 degrees F using charcoal and hickory.
5. 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.
6. Rest for 10 minutes on a cutting board before slicing. Slice brisket against the grain.