Blue Yonder Bbq Brisket

• 1 (4-pound) beef brisket
• 2 tablespoons Irvine Spices Smokey Rotisserie Seasoning
• 2 tablespoons garlic powder
• 2 tablespoons Dijon mustard
• 1 tablespoon tomato paste
• 2 teaspoons salt
• 1/2 to 1 teaspoon ground black pepper
• 3/4 cup barbecue sauce (your choice)
• 2 tablespoons hot pepper sauce (recommended: Tabasco)
• 3/4 cup honey
• 1 tablespoon minced fresh cilantro leaves plus 6 to 12 small sprigs, for garnish

1. Early in the day, rinse brisket to remove any residue and pat dry with paper toweling.
2. In a small bowl, combine Smokey Rotisserie Seasoning, garlic powder, Dijon mustard, tomato paste, salt and pepper and blend well into a paste.
3. Rub well into all surfaces of brisket and let sit refrigerated for a couple of hours.
4. Heat the barbeque grill.
5. Barbeque the brisket slowly over indirect heat at an approximate temperature of 250 degrees F until the meat is fork tender, for about 3 hours.
6. Toward the end of the cooking time, combine the barbecue sauce, hot pepper sauce, honey, and minced cilantro in a small bowl and spread on the brisket.
7. Serve family style garnished with cilantro sprigs.

beef brisket, smokey rotisserie, garlic, mustard, tomato paste, salt, ground black pepper, barbecue sauce, hot pepper, honey, fresh cilantro

Taken from www.foodnetwork.com/recipes/robert-irvine/blue-yonder-bbq-brisket-recipe2.html (may not work)