We Share Our Mouthwatering Kansas City-Style Brisket Recipe

In the realm of BBQ, pork spare ribs may reign supreme, but beef brisket deserves its fair share of acclaim. A properly cooked brisket, tender and succulent, is a divine dining experience. And let’s not forget about burnt ends – those delectable nuggets of barbeque gold cut from the point half of a smoked brisket. Kansas City locals know their barbeque, and they rightfully tout burnt ends as a delicacy.

The magic behind the transformation of tough and undesirable cuts of meat into a magnificent feast lies in the science of low-and-slow heat. Collagen proteins convert into gelatin, creating a tender texture that melts in your mouth. But smoking a brisket is an art, not just science. Every pitmaster has their personalized recipe for creating the perfect brisket.

Here, we humbly share our Kansas City-style brisket recipe for your consideration, comments, and criticism. Our all-star contributor Ben deserves credit for this mouthwatering creation.

The Perfect Brisket: Step-by-Step Guide

  1. Begin with a gorgeous hunk of beef brisket, like this impressive seven-pounder.
    Kansas City-style brisket

  2. For the best results, consider brining the brisket for 24 hours. Dissolve 1/2 cup of brown sugar and 1/4 cup of kosher salt in enough water to fully submerge the brisket. Place the brisket and brine in a Rubbermaid 2.5-Gallon food-storage container and refrigerate. Once done, remove the brisket from the brine and pat it dry.

  3. Liberally apply our special rub to the brisket and let it rest in the refrigerator for at least four hours. Return the brisket to room temperature 30 minutes before cooking. Our rub consists of:

    • 1/2 cup of dark brown sugar
    • 1/4 cup of paprika
    • 1 teaspoon granulated garlic
    • 1 teaspoon powdered onion
    • 1 teaspoon black pepper
    • 1 teaspoon kosher salt
    • 1 teaspoon white sugar
    • 1 teaspoon cayenne pepper
    • 1/2 teaspoon curry powder
Further reading:  The Ultimate Guide to Making Braised Brisket Stew

Kansas City-style BBQ rub

  1. Smoke the brisket at 220°F until the internal temperature reaches 165°F. To keep the meat moist, inject it with apple juice or flat Dr. Pepper every hour. We highly recommend using the Rösle Marinade Injector for precise and easy injection.
    Rosle Marinade Injector

  2. Coat the brisket with a modest layer of barbeque sauce, such as Joe’s Kansas City Bar-B-Que Sauce. Continue cooking at 220°F, without significant smoke, until the internal temperature reaches 180°F. Keep injecting the meat with apple juice or Dr. Pepper at hourly intervals.
    Kansas City-style brisket with Joe

  3. Wrap the brisket in aluminum foil, return it to the smoker, and let it cook until the internal temperature reaches 190°F.

People have passionate debates about what to do with the brisket after it emerges from the smoker. Some suggest placing it in a cooler for four hours, while we prefer wrapping it in foil and letting it rest for at least 30 minutes. Whichever method you choose, the result will be nothing short of marvelous.

Seven pounds of beef is a feast fit for a crowd. Gather your friends and throw a party to showcase your culinary prowess. Your brisket will become the stuff of legend.

For this recipe, we recommend using a Bradley Digital Smoker. However, if you have a sous vide apparatus and some extra time, you might want to try our very special recipe for smoked brisket sous vide.

Kansas City-style brisket

FAQs

Q: Can I use a different type of wood for smoking?
A: Absolutely! Experimenting with different woods, such as hickory, mesquite, or applewood, can impart unique flavors to your brisket. Find your favorite and enjoy the journey of discovering new taste profiles.

Further reading:  Crock Pot Brisket with Coca Cola BBQ Sauce: A Deliciously Easy Recipe

Q: How can I tell if a brisket is cooked to perfection?
A: The best way to determine if a brisket is done is by using a meat thermometer. Insert the thermometer into the thickest part of the meat without touching the bone. When the internal temperature reaches around 190°F, you can be confident that your brisket is perfectly cooked.

Conclusion

Our Kansas City-style brisket recipe is a testament to the passion and skill that goes into creating a mouthwatering BBQ masterpiece. By following these steps and adding your personal touch, you’ll be able to create a brisket that will have your friends and family begging for seconds. So fire up your smoker, gather your ingredients, and let the aromas of slow-cooked brisket fill the air. Get ready for a culinary adventure!

Visit Rowdy Hog Smokin BBQ for more delicious recipes and the finest BBQ products.