Hickory Smoked Carolina Brisket with Honey Mustard Glaze

Name: Hickory Smoked Carolina Brisket with Honey Mustard Glaze
Prep time: 30 min
Cook time: 12 h
Total time: 12 h 30 min
Yield: 12 servings
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

🕒 Prep: 30 min

🔥 Cook: 12 hours

🍽 Serves: 12

★★★★★

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This Hickory Smoked Carolina Brisket with Honey Mustard Glaze is a labor of love that rewards you with rich, smoky flavors balanced by a tangy and sweet glaze. Perfect for backyard gatherings and impressing your friends, this brisket is a true crowd-pleaser.

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Ingredients for Hickory Smoked Carolina Brisket with Honey Mustard Glaze

The star of this dish is the brisket, which, when smoked slowly, becomes tender and flavorful. The kosher salt and black pepper form the base of the rub, enhancing the meat's natural taste. Smoked paprika adds depth and complements the hickory smoke. Garlic powder and onion powder bring in aromatic flavors that round out the rub. The hickory wood chips are essential for achieving that classic smoky flavor. In the glaze, Dijon mustard provides tanginess, while honey offers sweetness. Apple cider vinegar adds a bit of acidity, olive oil helps blend the ingredients, and Worcestershire sauce contributes a savory umami kick.

Tips & Tricks

Use an instant-read thermometer to check the brisket's internal temperature without letting too much heat escape.
Don't skip resting the brisket. It's crucial for retaining juices.
For a stronger smoke flavor, soak the hickory wood chips in water for 30 minutes before adding them to the smoker.

Serving Suggestions

This brisket pairs wonderfully with classic barbecue sides like coleslaw, cornbread, or baked beans. For something a bit different, consider serving with a crisp green salad or roasted vegetables to balance the richness of the meat.

Frequently Asked Questions

Can I use a different type of wood for smoking?: Yes, you can use other types of wood like oak or pecan for a different flavor profile.
What if I don't have a smoker?: You can use a grill set up for indirect heat with a smoker box or foil packet filled with wood chips.
How long can I store leftovers?: Store any leftover brisket in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months.

Hickory Smoked Carolina Brisket with Honey Mustard Glaze Recipe Walkthrough

First things first, fire up your smoker to 225°F and toss in those hickory wood chips. This temperature is the sweet spot for a slow and steady cook. Now, grab a bowl and mix together the kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. This will be your brisket’s best friend for the next 10 hours.

Before you get too excited, trim any excess fat from the brisket. You want enough fat to keep things juicy, but not so much that it overpowers the meat. Pat the brisket dry with paper towels — this will help the rub adhere better. Now, go ahead and give it a good rubdown with your spice mixture. Be generous — you want every inch covered.

Once seasoned, place the brisket into the smoker. Now, it’s time to play the waiting game. Smoke it low and slow for about 10 hours, or until it reaches an internal temperature of 195°F. Trust me, the wait is worth it.

While the brisket works its magic, prepare the glaze. In a saucepan over medium heat, combine the Dijon mustard, honey, apple cider vinegar, olive oil, and Worcestershire sauce. Stir until everything melds into a harmonious blend. Set it aside and let it cool.

After the brisket has smoked to perfection, remove it and brush on your honey mustard glaze. This gives it a beautiful, glossy finish. Let it rest for at least 30 minutes so the juices can redistribute. When you’re ready to serve, remember to slice against the grain for the most tender bites.

Why You'll Love This Recipe

The hickory smoke infuses the brisket with a rich, authentic flavor.
A well-balanced honey mustard glaze adds a sweet and tangy finish.
Simple ingredients come together to create a complex taste profile.
It's a perfect centerpiece for any barbecue or family gathering.

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

Step-by-step 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.