1/2 cup paprika
1/4 cup sugar
1 tablespoons onion powder
1 tablespoons garlic salt
1/2 tablespoon celery salt
1 tsp each salt and pepper
1 teaspoon mustard powder
1 teaspoon cayenne
1/2 teaspoon dried thyme
1 trimmed brisket, about 5 to 6 pounds
In a bowl combine all the dry ingredients.
Trim the brisket, leaving about 1/4-inch of fat. Season the brisket with the rub. Let rest in refrigerator about 1 hour.
Preheat your grill to 250 degrees.
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.