Smoked Brisket Recipe with Sweet & Smoky Honey Dry Rub — Perfectly tender brisket smoked low and slow using HellBound Sauces Beekeeper’s Blend. This honey-based BBQ rub forms a deep golden crust packed with flavor. Ideal for backyard smokers and BBQ competitions.
Prep Time: 30 mins
Cook Time: 10–12 hours (low & slow)
Serves: 10–12
Ingredients:
10–14 lb whole packer brisket (point + flat)
1/2 cup Beekeeper’s Blend dry rub (by HellBound Sauces)
4 tbsp yellow mustard or olive oil (binder)
1/2 cup apple cider vinegar or apple juice (for spritzing)
Optional: honey drizzle or glaze (for finishing)
Butcher paper or foil for wrapping
Fresh herbs for garnish (optional)
Instructions:
1.Trim & Prep:
Trim excess fat from the brisket, leaving about 1/4” of fat cap. Remove silver skin. Rub with mustard or oil as a binder.
2.Generous Rubdown:
Liberally apply Beekeeper’s Blend on all sides, ensuring full and even coverage. Let sit for 24 hours(for best results).
3.Smoke It Slow:
•Preheat smoker to 225–250°F.
•Place brisket fat-side down (or up, depending on smoker style).
•Smoke uncovered for 6–8 hours, spritzing with apple cider vinegar every 60–90 mins to keep moist and help bark develop.
4.Wrap & Finish:
Once internal temp reaches ~165°F and bark is well-set, wrap brisket in butcher paper or foil. Continue cooking until internal temp hits 200–205°F and it feels soft like butter when probed.
5.Rest is Key:
Rest wrapped brisket in a cooler or warming box for 1–2 hours before slicing.
6.Optional Glaze:
Lightly brush with warmed honey before slicing to highlight the rub’s natural sweetness.
7.Slice & Serve:
Slice against the grain and serve with BBQ sides like slaw, cornbread, and pickles.
