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Featured Recipe
BeeKeepers Blend Smoked Honey Brisket
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 + Cook Time
10-12 hours
Servings
10-12
Difficulty
Hard
Featured Product
Beekeeper's Blend
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)
- •Butcher paper or foil for wrapping
- •Optional: honey drizzle or glaze (for finishing)
- •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.