Honey-Cider BBQ Brisket

Ingredients

• 0.3 cup apple cider 
• 1 Tbsp heinz apple cider vinegar 
• 1 cup honey barbecue sauce sweet kraft
• 4 lb brisket 
• 2 Tbsp grey poupon dijon mustard 
• 1 Tbsp ground pepper black
• 1 tsp ground pepper red (cayenne)
• 1 Tbsp onion powder 
• 1.5 qt hickory wood smoking chips 
• 1 Tbsp paprika smoked
• 1 Tbsp sugar 

Equipment

• frying pan
• plastic wrap
• grill
• aluminum foil
• cutting board

Directions

1. 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.
2. 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.
3. 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 275F.)
4. Remove meat from grill; wrap in double layer of heavy-duty foil. Return to grill; grill 1 hour or until meat reaches 200F.
5. Remove meat from grill; carefully unwrap foil at top.
6. Mix remaining ingredients; pour 3/4 cup over meat. Wrap loosely with foil.
7. Let stand 30 min.
8. Transfer meat to cutting board; cut across the grain into thin slices.
9. Serve with remaining barbecue sauce mixture.