Sweet Heat Brisket

This easy sweet heat brisket turns out juicy, tender, and bursting with sweet and spicy flavors. The bark on the outside is everything!

This is the type of brisket where you will want to eat it by the slice. It doesn’t need dipping sauce. It’s so tender and juicy it is amazing all by itself. Now that is not to say it is not good apart of dishes. It takes them to the next level. Use this to make the best brisket tacos, nachos, quesadillas, enchiladas, spaghetti, you name it!

Fresh off the grill we like to enjoy it by the slice, and then with the leftovers we like to turn it into other dishes. My favorites are Brisket French Dip Sandwiches and a BBQ Beef Brisket Sandwich. You can’t go wrong with either one. There is usually a lot leftover since brisket is a large cut of meat, so you could enjoy all the above before it runs out!

Don’t forget that if it’s been a few days and you still have a lot leftover, throw it in the freezer for another time. It will keep well in the freezer for a few months.

Side Dishes to Pair with this Brisket

• Green Chile Macaroni and Cheese
• Potato Salad
• Oven Roasted Asparagus
• Air Fryer Sweet Potatoes
• Potato Carrot Foil Packet
• Baked Mac and Cheese

Ingredients

• Brisket
• Brown Sugar
• Salt
• Pepper
• Red Pepper Flakes
• Hot Honey

Instructions

• Preheat your grill or smoker to 300 degrees.
• Pat dry the brisket with a paper towel. Brush the hot honey all over it.
• Whisk together the brown sugar, salt, pepper, red pepper flakes. Evenly distribute this all over the brisket on all sides.
• Wrap the brisket in foil and put on the grill for 2 hours.
• After the 2 hours, remove the brisket from the foil and put back on the grill for another 2 hours.
• Let rest for 30 minutes before slicing into it.