Best 3 Home Again Honey Glazed Brisket Recipes

**Honey-Glazed Brisket: A Sweet and Savory Delight**

If you're looking for a dish that's both impressive and delicious, look no further than honey-glazed brisket. This classic recipe is perfect for special occasions, but it's also easy enough to make for a weeknight dinner. The brisket is slow-cooked until it's fall-apart tender, then basted with a sweet and savory honey glaze. The result is a dish that's packed with flavor and sure to please everyone at the table.

This article provides three different recipes for honey-glazed brisket, so you can find the one that best suits your taste and time constraints:

* **Classic Honey-Glazed Brisket:** This recipe is the most traditional, and it results in a brisket that's fall-apart tender and packed with flavor.
* **Slow Cooker Honey-Glazed Brisket:** This recipe is perfect for busy weeknights, as it can be cooked in the slow cooker all day long.
* **Grilled Honey-Glazed Brisket:** This recipe is a great option for summer cookouts, as it can be grilled outdoors.

No matter which recipe you choose, you're sure to end up with a delicious and impressive dish that will be the star of your next meal.

Check out the recipes below so you can choose the best recipe for yourself!

HOME AGAIN HONEY GLAZED BRISKET

Home Again Honey Glazed Brisket image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 6h10m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 (4-pound) beef brisket
1 tablespoon Irvine Spices Smokey Rotisserie Seasoning
1 tablespoon garlic powder
2 teaspoons salt
1/2 to 1 teaspoon ground black pepper
1/2 cup barbecue sauce (your choice)
1/2 cup brown sugar
1/4 to 1/2 cup honey

Steps:

Rinse brisket and dry well with paper towels. Prepare a rub by combining Smokey Rotisserie Seasoning, garlic powder, salt and black pepper in a small bowl and rubbing over entire surface of brisket. Follow manufacturer's instructions for the smoker. General rule of thumb is to maintain a temperature range of 255 to 300 degrees F (indirect heat), and smoke for 1 to 1 1/2 hours per pound of meat (4 to 6 hours for a 4-pound brisket). Towards the end of the smoking time, combine the barbecue sauce and brown sugar in a small bowl and spread on the brisket.
Just before serving, glaze with honey and serve family style.

BLUE YONDER BBQ BRISKET

Blue Yonder Bbq Brisket image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 5h15m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 (4-pound) beef brisket
2 tablespoons Irvine Spices Smokey Rotisserie Seasoning
2 tablespoons garlic powder
2 tablespoons Dijon mustard
1 tablespoon tomato paste
2 teaspoons salt
1/2 to 1 teaspoon ground black pepper
3/4 cup barbecue sauce (your choice)
2 tablespoons hot pepper sauce (recommended: Tabasco)
3/4 cup honey
1 tablespoon minced fresh cilantro leaves plus 6 to 12 small sprigs, for garnish

Steps:

Early in the day, rinse brisket to remove any residue and pat dry with paper toweling. In a small bowl, combine Smokey Rotisserie Seasoning, garlic powder, Dijon mustard, tomato paste, salt and pepper and blend well into a paste. Rub well into all surfaces of brisket and let sit refrigerated for a couple of hours.
Heat the barbeque grill. Barbeque the brisket slowly over indirect heat at an approximate temperature of 250 degrees F until the meat is fork tender, for about 3 hours. Toward the end of the cooking time, combine the barbecue sauce, hot pepper sauce, honey, and minced cilantro in a small bowl and spread on the brisket. Serve family style garnished with cilantro sprigs.

AWESOME GLAZED OVEN ROASTED BEEF BRISKET

Awesome Glazed Oven Roasted Beef Brisket image

I'm making a brisket for a client, so I thought I would show you how I do an oven-baked brisket with a really tasty sweet glaze. It's actually quite simple, and the results are always mouthwatering good. If you keep an eye on the temperature, you can't go wrong. So, you ready... let's get into the kitchen.

Provided by Andy Anderson !

Categories Beef

Time 4h20m

Number Of Ingredients 13

Ingredients

THE DRY RUB
2 Tbsp salt, kosher variety
1 Tbsp black pepper, freshly ground
2 Tbsp chili powder. i prefer mexene, but pick your favorite
2 tsp ground cumin
1 Tbsp paprika, sweet mild
1 Tbsp onion powder
1 tsp garlic powder
2 tsp dry mustard
1/4 c brown sugar, packed
THE BRISKET
3 lb beef brisket
2 c beef stock, not broth (homemade, if possible)

Steps:

1. Gather your ingredients
2. Chef's Note: Picking a good brisket. You want a brisket that has a good cap of fat. During the slow cooking process that fat will melt and make the brisket nice and juicy. If it also has a lot of fat on the bottom, go ahead and trim that down.
3. Combine the DRY RUB ingredients in a bowl, and mix thoroughly, using your hands. Make sure to break up any lumps from the brown sugar.
4. Remove the brisket from the refrigerator, and thoroughly coat with the dry rub mixture.
5. Place the brisket (fat cap up) into a baking pan, and allow it to sit for 30 minutes.
6. Chef's Note: The time sitting will warm the roast up a bit (which is a good thing), and it will help the meat absorb some of the spices.
7. Place a rack in the middle position, and preheat the oven to 350f (177c) degrees.
8. After the resting period, put the brisket into the oven, and allow to roast, uncovered for about 65 minutes.
9. Remove from oven, and add the beef stock to the roasting pan.
10. Cover the with a lid, or aluminum foil, and return to the oven.
11. Lower the oven temperature to 300f (150c)
12. Allow brisket to cook for an additional 3 to 4 hours, until the meat is fork tender.
13. Chef's Note: The best way to do a brisket is by temperature. If you have a remote probe insert it into the thickest part of the brisket, and use the following temperature guide.
14. To make beef brisket tender the internal temperature has to climb to 180f (82c) to 205f (96c). At these temperatures, the connective tissue will begin to break down into soft gelatin, without drying out the meat. The conversion of collagen in connective tissue into gelatin does not even start until an internal temperature of 140f (60c) is reached. The conversion becomes most efficient when the internal temperature begins to approach 212f (100c).
15. Chef's Note: I usually pull it out when the temperature reaches 198f (92c), on my remote... and then let carryover cooking take it up a few more degrees.
16. Remove from oven, cover, and allow to rest for 10 minutes before slicing it across the grain. Enjoy.
17. Keep the faith, and keep cooking.

Tips:

Choose a good quality brisket: Look for a brisket that is well-marbled with fat and has a nice, deep red color.
Trim the brisket: Remove any excess fat from the brisket, leaving about 1/4 inch of fat on the meat.
Season the brisket: Rub the brisket with a generous amount of salt, pepper, and garlic powder.
Sear the brisket: Sear the brisket in a hot skillet or grill over high heat until it is browned on all sides.
Braise the brisket: Place the brisket in a Dutch oven or roasting pan and add enough liquid to cover the meat by about 1 inch. Bring the liquid to a boil, then reduce the heat to low and simmer the brisket for 3-4 hours, or until it is tender.
Make the honey glaze: In a saucepan, combine honey, brown sugar, Dijon mustard, and apple cider vinegar. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, or until the glaze has thickened.
Glaze the brisket: Brush the brisket with the honey glaze and return it to the oven or grill. Continue to cook the brisket for 30 minutes, or until the glaze is caramelized.

Conclusion:

Honey-glazed brisket is a delicious and easy-to-make dish that is perfect for a special occasion or a casual get-together. The combination of sweet and savory flavors is sure to please everyone at the table. With a little planning and effort, you can create a dish that will be the star of the show.