Main dishes

Honey-Cider BBQ Brisket

photo by:kraft

Sugar and spice and everything nice, that's what good BBQ is made of. Our stickily good sauce delivers with sweet honey, paprika and a kick of cayenne.

time

prep:

20 min

total:

5 hr 50 min

servings

total:

16 servings

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What You Need

Tbsp. sugar

Tbsp. smoked paprika

Tbsp. ground black pepper

Tbsp. onion powder

tsp. ground red pepper (cayenne)

beef brisket (4 lb.)

1-1/2

qt. hickory wood smoking chips

cup KRAFT Honey Barbecue Sauce

1/4

cup apple cider

Tbsp. GREY POUPON Dijon Mustard

Tbsp. cider vinegar

Make It

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.

Kraft Kitchens Tips

Variation

If you don't want to smoke the brisket, omit hickory wood smoking chips. Grill as directed over indirect heat on charcoal or gas grill.

Use Your Oven

Rub seasoning mixture onto meat; place in shallow pan. Cover with foil. Refrigerate as directed. Bake, covered, at 350ºF for 1 hour. Reduce oven temperature to 300ºF; bake, uncovered, 2 hours or until meat is done. Continue as directed.

Substitute

Substitute apple juice for the apple cider.