Get ready to transform your backyard barbecue into a mouthwatering culinary adventure with this legendary Kansas City Barbecued Brisket recipe! Imagine tender, juicy meat with a perfectly caramelized crust that falls apart at the mere touch of a fork - this isn't just a recipe, it's a flavor journey that will elevate your grilling game to legendary status. Whether you're a seasoned pitmaster or a weekend warrior, this brisket will have your guests begging for your secret technique.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 lbs brisket
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 cup barbecue sauce
Instructions
- Remove the brisket from refrigerator 1 hour before cooking to bring it to room temperature.
- In a small bowl, mix brown sugar, paprika, garlic powder, onion powder, black pepper, and salt to create a dry rub.
- Pat the brisket dry with paper towels to ensure the dry rub adheres properly.
- Generously coat the entire brisket with the prepared dry rub, massaging the spices into the meat thoroughly.
- Preheat smoker or oven to 225°F (107°C), preparing for indirect heat cooking.
- Place the brisket fat-side up on the smoker rack or in a large roasting pan.
- Cook the brisket slowly, maintaining a consistent temperature, for approximately 6 hours or until internal temperature reaches 195-205°F (90-96°C).
- During the last hour of cooking, baste the brisket with barbecue sauce every 15 minutes.
- Once done, remove brisket and let it rest, tented with foil, for 30 minutes to allow juices to redistribute.
- Slice against the grain and serve with additional barbecue sauce on the side.
Tips
- • Always let your brisket come to room temperature before cooking to ensure even heat distribution. • Use a meat thermometer to monitor internal temperature - precision is key to perfect brisket. • The fat cap should always be facing up during cooking to help self-baste the meat. • Low and slow is the golden rule - patience transforms a tough cut into melt-in-your-mouth magic. • Allow the brisket to rest after cooking; this crucial step lets the juices redistribute, ensuring maximum tenderness. • Don't rush the slicing - always cut against the grain for the most tender bite. • Consider using wood chips like hickory or oak for an extra layer of smoky flavor.
Nutrition Facts
Calories: 299kcal
Carbohydrates: g
Protein: 25g
Fat: 20g
Saturated Fat: g
Cholesterol: 75mg
