Honey-Cider BBQ Brisket

• 1 Tbsp. sugar
• 1 Tbsp. smoked paprika
• 1 Tbsp. ground black pepper
• 1 Tbsp. onion powder
• 1 tsp. cayenne pepper
• 1 beef brisket (4 lb./1.8 kg)
• 1-1/2 qt. hickory wood smoking chips
• 1 cup Bull's-Eye Honey Garlic Bonanza Barbecue Sauce
• 1/4 cup apple cider
• 2 Tbsp. Dijon mustard
• 1 Tbsp. HEINZ Apple Cider Vinegar

1. Combine sugar and seasonings; rub onto meat.
2. Refrigerate 1 hour.
3. Meanwhile, soak wood chips in water.
4. Place foil drip pan on bottom barbecue grate; arrange charcoal evenly around drip pan.
5. Light charcoal.
6. When coals are hot, sprinkle with 2 cups wood chips.
7. Place meat, fat side up, on top barbecue grate over centre of 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 barbecue at about 275 degrees F.)
10. Remove meat from barbecue; wrap in double-layer of heavy-duty foil.
11. Return to barbecue; grill 1 hour or until meat reaches 200 degrees F. Remove meat from barbecue; 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, cayenne pepper, beef brisket, hickory wood smoking chips, garlic, apple cider, mustard, apple cider vinegar

Taken from www.kraftrecipes.com/recipes/honey-cider-bbq-brisket-178914.aspx (may not work)