Honey-Cider BBQ Brisket

• 1 Tbsp. sugar
• 1 Tbsp. smoked paprika
• 1 Tbsp. ground black pepper
• 1 Tbsp. onion powder
• 1 tsp. ground red pepper (cayenne)
• 1 beef brisket (4 lb.)
• 1-1/2 qt. hickory wood smoking chips
• 1 cup KRAFT Sweet Honey Barbecue Sauce
• 1/4 cup apple cider
• 2 Tbsp. GREY POUPON Dijon Mustard
• 1 Tbsp. HEINZ Apple Cider Vinegar

1. Mix sugar and seasonings; rub onto meat.
2. Cover with plastic wrap; refrigerate at least 1 hour or up to 24 hours.
3. Meanwhile, soak wood chips in water 1 hour; drain.
4. Arrange charcoal on bottom grill grate evenly on both sides of foil drip pan.
5. Light charcoal.
6. When coals are hot, sprinkle with 2 cups wood chips.
7. Place meat on top grill grate, fat-side up, in center over drip pan; cover.
8. Grill 3 hours, turning after 1-1/2 hours and replenishing charcoal and wood chips as needed.
9. (Note: Keep temperature of grill at about 275 degrees F.)
10. Remove meat from grill; wrap in double layer of heavy-duty foil.
11. Return to grill; grill 1 hour or until meat reaches 200 degrees F. Remove meat from grill; carefully unwrap foil at top.
12. Mix remaining ingredients; pour 3/4 cup over meat.
13. Wrap loosely with foil.
14. Let stand 30 min.
15. Transfer meat to cutting board; cut across the grain into thin slices.
16. Serve with remaining barbecue sauce mixture.

sugar, paprika, ground black pepper, onion powder, ground red pepper, beef brisket, hickory wood smoking chips, barbecue sauce, apple cider, poupon, apple cider vinegar

Taken from www.kraftrecipes.com/recipes/honey-cider-bbq-brisket-135741.aspx (may not work)