Neely's Honey-Cider BBQ Brisket

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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.

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.