Kansas City Barbecued Brisket

From Cook's Country | June/July 2010

Why this recipe works:

Scoring the fat cap on the brisket helps it render and lets the potent spice rub penetrate the meat. (We like to rub it the day before for deep seasoning.) We put the brisket on the cooler side of the grill for gentle cooking, having set it in a disposable aluminum pan to catch the flavorful… read more

Scoring the fat cap on the brisket helps it render and lets the potent spice rub penetrate the meat. (We like to rub it the day before for deep seasoning.) We put the brisket on the cooler side of the grill for gentle cooking, having set it in a disposable aluminum pan to catch the flavorful juices. After a couple of hours of smoke on the grill, we add our homemade barbecue sauce to the pan, cover it, and move it to the oven, where the steamy environment fully tenderizes the meat. Finally, we let the brisket rest in the turned-off oven so that it can reabsorb some of the juices that it has lost, ensuring moist, tender meat.

 

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Serves 8 to 10

To use wood chunks when using a charcoal grill, substitute two medium chunks, soaked in water for 1 hour, for the wood chip packet.

Ingredients

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