Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Honey | 1 tbsp (21g) | 64 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Large mesquite chunks, as needed
- 1 ea . (8–10 lb ) beef brisket
- ½ cup vinegar mixture from North Carolina-Style BBQ Ribs , plus more for serving
- ¼ cup Worcestershire sauce
- ¼ cup honey
- 1 cup Dijon mustard
- 1 cup Barbecue Rub
- Hamburger buns for serving
Directions
Place mesquite into the firebox of a 250°F smoker.
Trim fat cap to ¼ inch . Place brisket into a large foil pouch and pour in vinegar mixture, Worcestershire sauce, and honey. Place pouch in smoker and cook for 6 hours, changing chunks as needed.
Remove brisket from pouch, spread mustard evenly on it, and massage Rub into meat. Place brisket back into smoker and cook for 10 hours, changing chunks as needed.
Separate brisket halves along fat line. Slice across the grain as thinly as humanly possible, chop roughly, and place serving portion in halved buns.
Place some vinegar mixture into a squirt bottle and serve with sandwiches.