Meemaw’s Famous Brisket Recipe

Recipe:
1 T cumin
1 cup of brown sugar
2 T smoked paprika
3 T dried mustard
3 T coarse Kosher salt
3 T coarse black pepper

1 cup of Lonestar beer

Mix dry seasonings and season over trimmed brisket
Dry brine in fridge until ready to smoke
I smoked it at 225 degrees Fahrenheit overnight (12 hours)
Foil-boated and increased temp to 250 until it became probe tender.
Spritzed with beer every 30 minutes after bark set.

I rested it in my 170 degree oven for 8 hours. I like AT least 6 hours to rest brisket. I also let it sit on my counter for 30 minutes with foil open so that it could cool down to cut into.

Cooked on a @TraegerGrills Ironwood 885

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