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Neely's Honey-Cider BBQ Brisket
Ingredients
- 1 tbsp sugar
- 1 tbsp smoked paprika
- 1 tbsp ground black pepper
- 1 tbsp onion powder
- 1 tsp ground red pepper
- 1 beef brisket (4lb)
- 1.5 qt hickory wood chips
- 1 cup honey BBQ sauce
- 1/4 cup apple cider
- 2 tbsp grey poupon Dijon mustard
- 1 tbsp cider vinegar
Directions
- 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.
- 2. 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 of grill grate, fat-side up, in center over drip pan; cover. Grill 3 hrs, turning after 1.5 hours and replenishing wood chips.
- 3. Remove meat from grill; wrap in double layer of heavy-duty foil. Return to grill; grill 1 hour or until meat reaches 200 F. Remove meat from grill; carefully unwrap foil at top.
- 4. 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 BBQ sauce mixture.
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