Meemaw’s Famous Brisket Recipe

Ingredients

• 10 lb Beef Brisket (full packer brisket, trimmed to 1/4‑inch fat cap)
• 1 tbsp Ground Cumin (freshly ground if possible)
• 1 cup Brown Sugar (packed)
• 2 tbsp Smoked Paprika (sweet smoked variety)
• 3 tbsp Dry Mustard Powder (ground mustard)
• 3 tbsp Kosher Salt (coarse)
• 3 tbsp Coarse Black Pepper (freshly cracked)
• 1 cup Lone Star Beer (used for spritzing; can substitute any light lager)

Instructions

1. Make the Rub

   In a mixing bowl combine cumin, brown sugar, smoked paprika, dry mustard, salt, and coarse black pepper. Stir until evenly mixed.

   Time: PT10M

2. Trim the Brisket

   Pat the brisket dry, then trim excess fat leaving about a 1/4‑inch cap. Remove any silver skin.

   Time: PT5M

3. Apply the Rub

   Coat the entire brisket with the rub, pressing it into the meat so it adheres.

   Time: PT5M

4. Marinate in the Refrigerator

   Wrap the seasoned brisket tightly in plastic wrap and refrigerate for at least 6 hours (or overnight) to let the flavors penetrate.

   Time: PT6H

   Temperature: 4°C

5. Preheat the Smoker

   Set the smoker to 225°F (107°C) and let it come to temperature, adding your favorite wood chips (hickory works well).

   Time: PT30M

   Temperature: 225°F

6. Smoke the Brisket (Unwrapped)

   Place the brisket fat‑side up on the smoker grate. After the first 2 hours, begin spritzing with Lone Star beer every 30 minutes.

   Time: PT12H

   Temperature: 225°F

7. Foil‑Wrap (Foil Boat)

   When the brisket reaches about 165°F, remove it, place it on a large sheet of aluminum foil, add a splash of beer, then seal tightly to create a foil “boat.”

   Time: PT5M

8. Continue Cooking Until Tender

   Return the foil‑wrapped brisket to the smoker and cook until the internal temperature hits 203°F and a probe slides in with little resistance (about 8 more hours).

   Time: PT8H

   Temperature: 225°F

9. Rest the Brisket

   Remove the brisket from the smoker, keep it wrapped, and let it rest for 8 hours in the refrigerator (or at room temperature if you plan to serve soon).

   Time: PT8H

   Temperature: 4°C

10. Slice and Serve

    Unwrap the brisket, slice against the grain into ¼‑inch slices, and serve with your favorite BBQ sides.

    Time: PT10M

Nutrition Facts

Calories

2100

Protein

150 g

Carbohydrates

45 g

Fat

140 g

Fiber

0 g