Neely's Honey-Cider BBQ Brisket

Neely's Honey-Cider BBQ Brisket
Neely's Honey-Cider BBQ Brisket

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Tbsp. sugar

  • 1

    Tbsp. smoked paprika

  • 1

    Tbsp. ground black pepper

  • 1

    Tbsp. onion powder

  • 1

    tsp. ground red pepper (cayenne)

  • 1

    beef brisket (4 lbs.)

  • 1 1/2

    qt hickory wood smoking chips

  • 1

    cup honey barbecue sauce

  • 1/4

    cup apple cider

  • 2

    Tbsp. grey poupon dijon mustard

  • 1

    Tbsp. cider vinegar

Directions

Mix sugar and seasonings; rub onto meat. Cover with plastic wrp; refrigerate at least 1 hour or up to 24 hours. Meanwhile, soak wood chips in water 1 hour; drain. Arrange charcoal on bottom grill grate evenly on both sides of foil drip pan. Light charcoal. When coals are hot, sprinkle with 2 cups wood chips. Place meat on top grill grate, fat-side up, in center over drip pan; cover. Grill 3 hours, turning after 1 1/2 hours and replenishing charcoal adn wood chips as needed. Remove meat from grill; wrap in double layer of heavy-duty foil. Return to grill; grill 1 hour or until meat reaches 200. Remove from grill; carefully unwrap foil at top. Mix remaining ingredients; pour 3/4 cup over meat. Wrap loosely with foil. Let stand 30 mins. Transfer meat to cutting board; cut across the grain into thin slices. Serve with remaining barbecue sauce mixture.

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