Special equipment: an outdoor smoker and water-soaked wood chips, preferably mesquite or any hardwood (avoid green, resinous, or treated woods)
Rinse brisket and dry well with paper towels. Prepare a rub by combining Smokey Rotisserie Seasoning, garlic powder, salt and black pepper in a small bowl and rubbing over entire surface of brisket. Follow manufacturer's instructions for the smoker. General rule of thumb is to maintain a temperature range of 255 to 300 degrees F (indirect heat), and smoke for 1 to 1 1/2 hours per pound of meat (4 to 6 hours for a 4-pound brisket). Towards the end of the smoking time, combine the barbecue sauce and brown sugar in a small bowl and spread on the brisket.
Just before serving, glaze with honey and serve family style.
2007, Robert Irvine, All Rights Reserved.
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