Recipe courtesy of Robert Irvine
Print
Blue Yonder Bbq Brisket
Total:
5 hr 15 min
Prep:
15 min
Inactive:
2 hr
Cook:
3 hr
Yield:
8 servings
Level:
Easy
Total:
5 hr 15 min
Prep:
15 min
Inactive:
2 hr
Cook:
3 hr
Yield:
8 servings
Level:
Easy

Ingredients

  • 1 (4-pound) beef brisket
  • 2 tablespoons Irvine Spices Smokey Rotisserie Seasoning
  • 2 tablespoons garlic powder
  • 2 tablespoons Dijon mustard
  • 1 tablespoon tomato paste
  • 2 teaspoons salt
  • 1/2 to 1 teaspoon ground black pepper
Glaze:
  • 3/4 cup barbecue sauce (your choice)
  • 2 tablespoons hot pepper sauce (recommended: Tabasco)
  • 3/4 cup honey
  • 1 tablespoon minced fresh cilantro leaves plus 6 to 12 small sprigs, for garnish

Directions

Early in the day, rinse brisket to remove any residue and pat dry with paper toweling. In a small bowl, combine Smokey Rotisserie Seasoning, garlic powder, Dijon mustard, tomato paste, salt and pepper and blend well into a paste. Rub well into all surfaces of brisket and let sit refrigerated for a couple of hours. 

Heat the barbeque grill. Barbeque the brisket slowly over indirect heat at an approximate temperature of 250 degrees F until the meat is fork tender, for about 3 hours. Toward the end of the cooking time, combine the barbecue sauce, hot pepper sauce, honey, and minced cilantro in a small bowl and spread on the brisket. Serve family style garnished with cilantro sprigs. 

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