Home Again Honey Glazed Brisket

• 1 (4-pound) beef brisket
• 1 tablespoon Irvine Spices Smokey Rotisserie Seasoning
• 1 tablespoon garlic powder
• 2 teaspoons salt
• 1/2 to 1 teaspoon ground black pepper
• 1/2 cup barbecue sauce (your choice)
• 1/2 cup brown sugar
• 1/4 to 1/2 cup honey

1. Special equipment: an outdoor smoker and water-soaked wood chips, preferably mesquite or any hardwood (avoid green, resinous, or treated woods)
2. Rinse brisket and dry well with paper towels.
3. Prepare a rub by combining Smokey Rotisserie Seasoning, garlic powder, salt and black pepper in a small bowl and rubbing
4. over entire surface of brisket.
5. Follow manufacturer's instructions for the smoker.
6. 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).
7. Towards the end of the smoking time, combine the barbecue sauce and brown sugar in a small bowl and spread on the brisket.
8. Just before serving, glaze with honey and serve family style.

beef brisket, smokey rotisserie, garlic, salt, ground black pepper, barbecue sauce, brown sugar, honey

Taken from www.foodnetwork.com/recipes/robert-irvine/home-again-honey-glazed-brisket-recipe.html (may not work)