Hickory Smoked Carolina Brisket with Honey Mustard Glaze

This delightful variation of Smoked Carolina Beef Brisket features a honey mustard glaze that adds a touch of sweetness and tang, perfectly complementing the rich smoky flavors of the tender beef, making it a must-try for barbecue enthusiasts.

Prep time: 30 minutes
Cook time: 12 hours
Serves: 12

Ingredients

1 whole beef brisket (about 12 pounds)

1/4 cup kosher salt

1/4 cup freshly ground black pepper

2 tablespoons smoked paprika

2 tablespoons garlic powder

1 tablespoon onion powder

1 cup hickory wood chips

1/2 cup Dijon mustard

1/4 cup honey

1 tablespoon apple cider vinegar

2 tablespoons olive oil

1 tablespoon Worcestershire sauce

Instructions

1. Preheat your smoker to 225°F and add hickory wood chips.

2. Mix the kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in a bowl.

3. Trim the brisket of excess fat and pat it dry with paper towels.

4. Rub the spice mixture generously all over the brisket.

5. Place the brisket in the smoker and smoke for about 10 hours until an internal temperature of 195°F is reached.

6. In a saucepan, combine Dijon mustard, honey, apple cider vinegar, olive oil, and Worcestershire sauce over medium heat. Stir until well combined and set aside.

7. Once smoked, remove the brisket and brush it with the honey mustard glaze.

8. Let it rest for at least 30 minutes before slicing against the grain.

Storage

Store leftover brisket in an airtight container in the refrigerator for up to 4 days.

Reheating

To reheat, wrap the brisket slices in foil and warm in a preheated oven at 300°F for about 20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.