MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-27-2013, 09:08 PM   #1
wmrrock
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Default Looking for a Honey glazed brisket recipe

Looking for suggestions for a Honey glazed brisket recipe. I was thinking about coating the brisket with honey then using a simple brown sugar, salt & pepper, sweet paprika rub then basting it with honey every few hours during the smoke. Any thoughts or suggestions would be appreciated.
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Old 08-27-2013, 09:38 PM   #2
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Beef should taste like beef salt and pepper, leave the sweet stuff to the pork and chicken
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Old 08-27-2013, 10:21 PM   #3
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Old 08-27-2013, 10:23 PM   #4
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Maybe something like this?

http://www.adamperrylang.com/recipes...k-brisket-flat

I tried it this weekend. Wasn't thrilled with the cooking time / temp (way overdone) but I liked the flavor. I'll try the the paste, rub and wrapping mixture using my regular method soon.
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Old 08-27-2013, 11:08 PM   #5
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I think you might have killed Bludawg!

By all means cook what you like, but you will find that most of the Brethren veer away from sweet stuff when it comes to Brisket. As far as coating it with Honey and then basting it with Honey throughout the cook I wouldn't recommend that. Thats going to be a lot of sugar buildup and you could end up with a black and bitter brisket. The flavor of the honey most likely won't survive the long cook time and smoke exposure. If you really want to glaze it I would only do it about 30 minutes before the end of the cook.

That being said.......its hard to beat a brisket with just salt and pepper
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Old 08-27-2013, 11:14 PM   #6
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Sweet brisket? Might want to try Rachel Ray's or Guy Fieri's website.
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Old 08-27-2013, 11:16 PM   #7
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S&P&Smoke..........Save the honey for biscuits.
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Old 08-27-2013, 11:19 PM   #8
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Quote:
Originally Posted by marubozo View Post
Sweet brisket? Might want to try Rachel Ray's or Guy Fieri's website.

LOL
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Old 08-27-2013, 11:21 PM   #9
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Usually do the Salt & Pepper but this is a special occasion - Its for dinner just before Rosh Hashanah and usually the brisket is cooked in the oven with something sweet like cranberries. I am taking a different approach with the smoker so I figured honey glazed. Thanks for the suggestion Q-Dat - will glaze about 30 minutes before.
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Old 08-27-2013, 11:23 PM   #10
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Snobs!

I happen to really like corned beef done with a smoky sweet glaze. I prefer to do a standard cook on any meat, then add the glaze late in the cook. Of course, you could add some powdered honey to the rub, but, you almost certainly are going to have too dark of a bark.

I would use a rub along the lines of this.

3 parts kosher salt
1 part medium-fine grind white pepper
1 part chili powder
1/4 part Turbinado sugar

then I would use a glaze of:

1/2 cup honey
1/2 cup apple juice
1/2 cup pale ale

Just glaze that over the meat. An alternate would be to use Coca-cola or root beer, use 1 cup instead of the apple juice and pale ale.
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Old 08-27-2013, 11:29 PM   #11
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You may want to make a glaze with turbinado sugar as it will not burn like other sugars ...use it as you would brown sugar ... Just a thought...oops looks like landarc beet me to it with the same thoughts !! On that note I concur !!!
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Old 08-28-2013, 09:18 AM   #12
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Old 08-28-2013, 09:21 AM   #13
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Quote:
Originally Posted by marubozo View Post
Sweet brisket? Might want to try Rachel Ray's or Guy Fieri's website.
Or try Adam Perry Lang's recipe for the honey and brown sugar glaze on a brisket.
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Old 08-28-2013, 09:38 AM   #14
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This is a most wonderful marinade/injection for brisket, and after the marinating/injecting is done, the remainder is reduced to a sauce which can be used as a glaze at the end of the cook. Courtesy of Redhot.

The marinade...

http://www.bbq-brethren.com/forum/sh...0&postcount=42

And the cook...



http://www.bbq-brethren.com/forum/sh...1&postcount=62

The original this evolved from actually came from a brisket recipe for the oven we cut out of the local grocery flyer for a brisket sale - it was originally credited to a Texan, if I remember correctly...

Substituting honey for some of the brown sugar might actually be good.
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Old 08-28-2013, 09:45 AM   #15
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Sweet Brisket? I think you mean Ham Hopefully.. lol
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