- 16
- 20 mins
- 350 mins
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 lb.)
- 1-1/2 qt. hickory wood smoking chips
- 1 cup KRAFT Honey Barbecue Sauce
- 1/4 cup apple cider
- 2 Tbsp. GREY POUPON Dijon Mustard
- 1 Tbsp. cider vinegar
Preparation
Step 1
MIX sugar and seasonings; rub onto meat. Cover with plastic wrap; 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 and wood chips as needed. (Note: Keep temperature of grill at about 275ºF.)
REMOVE meat from grill; wrap in double layer of heavy-duty foil. Return to grill; grill 1 hour or until meat reaches 200ºF. Remove meat from grill; carefully unwrap foil at top.
MIX remaining ingredients; pour 3/4 cup over meat. Wrap loosely with foil. Let stand 30 min. Transfer meat to cutting board; cut across the grain into thin slices. Serve with remaining barbecue sauce mixture.