Go Back
–+ servings
Print Recipe Pin Recipe
5 from 1 vote

Smoked Pork Brisket with Honey Mustard BBQ Sauce

Tender, slow-smoked pork brisket. Served with an optional mustard BBQ sauce.
Prep Time15 minutes
Cook Time6 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: smoked pork brisket recipe
Servings: 6 People
Calories: 283kcal
Author: Alan Bergo
Cost: 20

Equipment

  • 1 Smoker such as a Traeger pellet smoker
  • 1 baking sheet
  • 1 Serrated knife
  • 2 Sheets of parchment paper

Ingredients

Brisket

  • 1 4lb Pork brisket
  • 3 teaspoons Kosher salt Roughly ¾ teaspoon per pound of meat
  • 3 Tablespoons Dry rub or your favorite seasoning recipe follows

Basic Dry Rub (optional, makes enough for 2 batches)

  • ½ cup Sweet paprika
  • 1 teaspoon Cayenne pepper
  • 1 tablespoon Ground cumin
  • 1 Tablespoons Dried thyme
  • 2 Tablespoons Onion Powder
  • 1 Tablespoon Garlic powder
  • 1 Tablespoon Fresh ground black pepper

Honey Mustard BBQ Sauce (optional)

  • 3 large Dried guajillo chilis or 1 tablespoon medium chili powder
  • 1 teaspoon Garlic powder or 1 teaspoon minced fresh garlic
  • ¼ cup Honey or maple syrup
  • 2 teaspoons Onion powder
  • ½ cup Light olive oil or cooking oil
  • 1 cup Spicy dijon mustard or brown mustard
  • 1 cup hot water

Instructions

Honey Mustard BBQ Sauce (Optional)

  • Toast the guajillo chilis until brittle in an oven, about 10 minutes at 325 F. Cool, break and discard the seeds. Put the dried chili in a bowl, pour over the hot water and rest for 5 minutes.
  • Combine the soaked chilis and remaining ingredients except the oil in a blender and puree.
  • Drizzle in the oil at the end to make the sauce smooth, then pour into a container, cool, and refrigerate until needed.

Dry Rub

  • Mix all ingredients together until thoroughly combined.

Trim and Dry Brine the Brisket

  • Trim the brisket of excess fat if desired.
  • Season the briskets all over with salt.
  • Season the briskets all over with the dry rub using roughly 2 teaspoons per pound of meat, then wrap in cling film and refrigerate overnight.

Smoke the Brisket

  • Preheat the smoker to 250 F. Smoke the brisket for 3 hours, turning once.
  • Preheat the oven to 275 F.
  • Remove the brisket from the smoker and wrap in parchment paper.
  • Bake the pork brisket in the oven until the meat is fork-tender. I like to put a wide pan of water in the oven to help the meat steam and prevent it from drying out. Expect 2-3 hours for half brisket and slightly longer for a full 4 lb brisket. Allow the brisket to rest in a warm place for 30 minutes before slicing.
  • Serve the brisket with the mustard sauce and your favorite side dishes like cornbread, mustard or collard greens.

Video

Notes

Leftover brisket is delicious used to make sandwiches or cut into pieces and fried up to make breakfast brisket hash. 

Nutrition

Serving: 5oz | Calories: 283kcal | Carbohydrates: 2g | Protein: 36g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 124mg | Sodium: 1305mg | Potassium: 659mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg