Kansas City Beef Brisket
Get ready to savor the ultimate smoked perfection with this Kansas City Beef Brisket recipe! This slow-smoked masterpiece combines tender, melt-in-your-mouth beef brisket with a bold dry rub of kosher salt, smoked paprika, garlic powder, and a touch of brown sugar for a hint of sweetness. Coated in a mustard binder and kissed with the signature smoky flavors of cherry or hickory wood, this brisket reaches irresistible juiciness after hours of low-and-slow cooking at 225°F. Wrapped to lock in moisture and paired with a rich, tangy Kansas City-style barbecue sauce, it’s the epitome of backyard BBQ bliss. Perfect for feeding a crowd, this recipe will turn any gathering into a flavor-packed celebration. Whether you’re a seasoned pitmaster or a BBQ enthusiast, this dish delivers authentic Kansas City barbecue with every slice!
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Recipe Information
Ingredients
- 5 lbs Beef brisket
- 2 tbsp Kosher salt
- 1 tbsp Ground black pepper
- 1 tbsp Smoked paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 2 tbsp Brown sugar
- 2 tbsp Yellow mustard
- 1.5 cups Kansas City-style barbecue sauce
- 2 cups Cherry or hickory wood chips (for smoking)
Instructions
Trim the brisket of excess fat, leaving about 1/4 inch of fat cap for flavor.
In a small bowl, mix together kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar to create the dry rub.
Pat the brisket dry with paper towels, then rub the surface with yellow mustard to act as a binder.
Generously apply the dry rub all over the brisket, ensuring every side is coated. Let it rest at room temperature for 30 minutes to allow the flavors to penetrate.
Soak the wood chips in water for at least 30 minutes, then prepare your smoker or grill for indirect heat at 225°F (107°C). Add the soaked wood chips to the smoker or grill for a smoky flavor.
Place the brisket on the smoker fat-side up. Close the lid and smoke for approximately 6 hours, or until the internal temperature of the brisket reaches 165°F (74°C). Replenish wood chips as needed to maintain steady smoke.
Once the brisket reaches 165°F, wrap it tightly in butcher paper or aluminum foil. Return it to the smoker and continue cooking until the internal temperature reaches 203°F (95°C), approximately another 2-3 hours.
Remove the brisket from the smoker and let it rest, still wrapped, for at least 1 hour to retain juices.
While the brisket rests, warm the Kansas City-style barbecue sauce in a small saucepan over low heat.
Unwrap the brisket and slice against the grain. Serve with the warmed barbecue sauce on the side or brushed over the top.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1915 mg | 83% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 22.9 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 62 mg | 5% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 938 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
