Land of Milk and Honey

Cooking with Honey by Laurie Dotson

I love spring!  You know why? My husband wants to grill and that means, he is the Cook. With a capital “C”.   It’s a nice surprise when someone else cooks for the Cook!  ME!  So, off to Costco we go to pick our choice beef!  We graze around the meat department. If you’ve been to the store, Costco has food reps standing at stations serving up every kind of goodness they sell.  I look at Pete and he is mesmerized by all the big meat.  You know, the large slabs of prime rib that cost a whole months wage, the porterhouse steaks that are the size of a barn, the racks of ribs that we can gnaw on for weeks, but its the large, bright red briskets that has caught his eye.  This brisket was calling his name, as he looked into the cold case.  It had everything he wanted. Size: 14 lbs,  Color: meat red,  Fat: a nice thick piece running down its back and finally the Shape: it will fit into our smoker.  We bring it home and let it sit in the ‘frigerator for a two weeks. Cold aging tenderizes the meat.   The day before smoking take place, we put a special rub on the brisket. It’s so special that were not sure what’s in it…My cousin DeeAnn was staying with us, a couple months ago, and she made up a rub for a roast, so I used what was left over. Perfect!    The next day, the smoking began. Pete gets the smoker to maintain 225 degrees. We smoke the meat until it reaches 180 degrees, using a meat thermometer in the thickest part of the meat.  At this point, the meat is done and slicable, but we want the meat to fall apart, so we continue to cook the meat until it reaches 190 degrees. That’s when the fat melts into the meat and it becomes yum-azing!  All in all, it took about 6 hours.

Yum-azing brisket

Yum-azing brisket

Rub recipe:

The easy part is my BBQ Sauce.  I made up the Honey BBQ Sauce and brushed on a thin layer while the meat rested.  Served the rest on the side.  I doubled this recipe because we have 14 lbs of meat to eat!

Honey Barbecue Sauce

Honey BBQ sauce


  • 1 can (8 ounces) tomato sauce
  • 1 tablespoons brown sugar
  • 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 tablespoon molasses
  • 1-1/2 teaspoons Worcestershire sauce
  • 1-1/2 teaspoons prepared mustard
  • 1 garlic clove, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon pepper


  • In a small saucepan, combine all ingredients. Bring to a boil. Serve with sliced brisket. Yield: 1-1/3 cups.

Eat the brisket and Honey BBQ sauce with just a fork, no knife needed!

Happy Eating!

Genesis 9:3 ESV  Every moving thing that lives shall be food for you. And as I gave you the green plants, I give you everything.