• 16servings
  • 350minutes
  • 180calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB3, B12, C, D, P
MineralsZinc, Copper, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 Tbsp. sugar

  2. 1 Tbsp. smoked paprika

  3. 1 Tbsp. ground black pepper

  4. 1 Tbsp. onion powder

  5. 1 tsp. ground red pepper (cayenne)

  6. 1 beef brisket (4 lb.)

  7. 1-1/2 qt. hickory wood smoking chips

  8. 1 cup KRAFT Honey Barbecue Sauce

  9. 1/4 cup apple cider

  10. 2 Tbsp. GREY POUPON Dijon Mustard

  11. 1 Tbsp. cider vinegar

Instructions Jump to Ingredients ↑

  1. photo by:

  2. kraft 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.

  3. 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.)

  4. 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.

  5. 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.


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