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

#Meemaw #MeemawsBrisket #YoungSheldon #brisket #SmokedBrisket #traeger #PelletSmoker

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37 Comments

  1. Here’s the actual recipe (thank me later Texas people)

    1 whole beef brisket(obviously)
    1 tablespoon brown sugar
    3 tablespoons dried mustard
    2 tablespoons smoked paprika
    1 tablespoon ground cumin
    3 tablespoons of kosher salt
    3 tablespoons coarse black pepper
    1 cup of lone star beer or an amble ale for spritzing or moisture.
    You are so welcome and also 1k likes for the instructions

  2. 1 tablespoon of cumin one cup of brown sugar 2 tablespoon tablespoons of smoked paprika 3 tablespoons of dried mustard 3 tablespoons of kosher salt 3 tablespoons of black Coach salt one cup of Lonestar beer and brisket

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