Serves 1
Directions
- 1Mix dry seasonings (cumin, brown sugar, smoked paprika, dried mustard, salt, pepper) and season over trimmed brisket.
- 2Dry brine the brisket in the fridge for about 6 hours before smoking.
- 3Smoke the brisket at 225 degrees Fahrenheit overnight for 12 hours.
- 4After 12 hours, spritz the brisket with Lone Star beer and foil boat it to cook faster.
- 5Increase 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.
- 6Rest the brisket in a 170-degree oven for 8 hours.
- 7Let the brisket sit on the counter for 30 minutes with foil open to cool down before cutting.
Ingredients
- 1 tablespoon cumin
- 1 cup brown sugar
- 2 tablespoons smoked paprika
- 3 tablespoons dried mustard
- 3 tablespoons coarse Kosher salt
- 3 tablespoons coarse black pepper
- 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.
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