Kansas City Barbecued Brisket
Good news: Even without a barbecue pit in your backyard, you can make smoky, succulent barbecued brisket at home.
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 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.
© 2017 America's Test Kitchen. All rights reserved.