Neely's Honey-Cider BBQ Brisket
By á-2700
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
Details
Preparation
Step 1
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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