Honey-Cider BBQ Brisket
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5 Hr 50 Min
Prep : 20 Min Cook: 5 Hr 30 Min
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.
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16 Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 Tbsp. sugar
2
1 Tbsp. smoked paprika
3
1 Tbsp. ground black pepper
4
1 Tbsp. onion powder
5
1 tsp. cayenne pepper
6
1 beef brisket (4 lb./1.8 kg)
7
1-1/2 qt. hickory wood smoking chips
8
1 cup Bull's-Eye Honey Garlic Bonanza Barbecue Sauce
9
1/4 cup apple cider
10
2 Tbsp. Heinz Dijon Mustard
11
1 Tbsp. Heinz Apple Cider Vinegar
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How do I make it ?
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Step 1
Combine sugar and seasonings; rub onto meat. Refrigerate 1 hour. Meanwhile, soak wood chips in water. Step 2
Place foil drip pan on bottom barbecue grate; arrange charcoal evenly around drip pan. Light charcoal. When coals are hot, sprinkle with 2 cups wood chips. Place meat, fat side up, on top barbecue grate over centre of drip pan; cover. Grill 3 hours, turning after 1-1/2 hours and replenishing charcoal and wood chips as needed. (Note: Keep temperature of barbecue at about 275ºF.) Step 3
Remove meat from barbecue; wrap in double-layer of heavy-duty foil. Return to barbecue; grill 1 hour or until meat reaches 200ºF. Remove meat from barbecue; carefully unwrap foil at top. Step 4
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 Kitchen Tips!
Variation
If you don't want to smoke the brisket, omit the hickory wood smoking chips. Grill meat over indirect heat on charcoal or gas barbecue as directed.
Use Your Oven
Rub seasoning mixture onto meat; place in shallow pan. Cover with foil. Refrigerate as directed. Bake, covered, in 350ºF oven 1 hour. Reduce oven temperature to 300ºF; bake, uncovered, 2 hours or until meat is tender and done. Continue as directed.
Substitute
Substitute apple juice for the apple cider.
Note
Seasoned meat can be refrigerated up to 24 hours before grilling as directed.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value
Fat 6 g
Saturated fat 2 g
10 %
Cholesterol 85 mg
Sodium 240 mg
10 %
Carbohydrate 10 g
Fibre 1 g
Sugars 8 g
Protein 28 g
Vitamin A
2 %
Vitamin C
0 %
Calcium
2 %
Iron
20 %
Servings
16 servings, 1/16 recipe (117 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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