1Mix dry seasonings (cumin, brown sugar, smoked paprika, dried mustard, salt, pepper) and season over trimmed brisket.
2Mix dry seasonings (cumin, brown sugar, smoked paprika, dried mustard, salt, pepper) and season over trimmed brisket.
3Mix dry seasonings (cumin, brown sugar, smoked paprika, dried mustard, salt, pepper) and season over trimmed brisket.
4Dry brine the brisket in the fridge for about 6 hours before smoking.
5Dry brine the brisket in the fridge for about 6 hours before smoking.
6Dry brine the brisket in the fridge for about 6 hours before smoking.
7Smoke the brisket at 225 degrees Fahrenheit overnight for 12 hours.
8Smoke the brisket at 225 degrees Fahrenheit overnight for 12 hours.
9Smoke the brisket at 225 degrees Fahrenheit overnight for 12 hours.
10After 12 hours, spritz the brisket with Lone Star beer and foil boat it to cook faster.
11After 12 hours, spritz the brisket with Lone Star beer and foil boat it to cook faster.
12After 12 hours, spritz the brisket with Lone Star beer and foil boat it to cook faster.
13Increase the smoker temperature to 250 degrees Fahrenheit and continue spritzing with beer every 30 minutes after the bark has set, until the brisket becomes probe tender.
14Increase the smoker temperature to 250 degrees Fahrenheit and continue spritzing with beer every 30 minutes after the bark has set, until the brisket becomes probe tender.
15Increase the smoker temperature to 250 degrees Fahrenheit and continue spritzing with beer every 30 minutes after the bark has set, until the brisket becomes probe tender.
16Rest the brisket in a 170-degree oven for 8 hours.
17Rest the brisket in a 170-degree oven for 8 hours.
18Rest the brisket in a 170-degree oven for 8 hours.
19Let the brisket sit on the counter for 30 minutes with foil open to cool down before cutting.
20Let the brisket sit on the counter for 30 minutes with foil open to cool down before cutting.
21Let the brisket sit on the counter for 30 minutes with foil open to cool down before cutting.
Ingredients
1 tablespoon cumin
1 tablespoon cumin
1 tablespoon cumin
1 cup brown sugar
1 cup brown sugar
1 cup brown sugar
2 tablespoons smoked paprika
2 tablespoons smoked paprika
2 tablespoons smoked paprika
3 tablespoons dried mustard
3 tablespoons dried mustard
3 tablespoons dried mustard
3 tablespoons coarse Kosher salt
3 tablespoons coarse Kosher salt
3 tablespoons coarse Kosher salt
3 tablespoons coarse black pepper
3 tablespoons coarse black pepper
3 tablespoons coarse black pepper
1 cup Lone Star beer
1 cup Lone Star beer
1 cup Lone Star beer
Equipment
smokerfoilovenTraeger Grills Ironwood 885
Tips
Dry brine in fridge until ready to smoke.
Rest the brisket in a 170-degree oven for at least 6 hours, preferably 8 hours.
Let the brisket sit on the counter for 30 minutes with foil open to cool down before cutting.