Recipe courtesy of Robert Irvine
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Home Again Honey Glazed Brisket
Total:
6 hr 10 min
Prep:
10 min
Cook:
6 hr
Yield:
8 servings
Level:
Intermediate
Total:
6 hr 10 min
Prep:
10 min
Cook:
6 hr
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

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.

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