Kansas City-Style Brisketfrom Championship BBQ Secrets for Real Smoked Food
by Karen Putnam & Judith Fertig
Barbecue Sauce:4 cups ketchup
1 cup cider vinegar
1 cup packed dark brown sugar
1/4 cup soy sauce
1/4 cup fancy molasses
2 tbsp dry chili seasoning or chili powder
1 tbsp liquid smoke (optional)
2 tsp dry mustard
1/2 tsp ground allspice
1/4 tsp cayenne pepper
1/4 tsp freshly ground black pepper
Dry Rub:1/4 cup Spanish or sweet Hungarian paprika
1/4 cup granulated sugar
1 1/2 tbsp kosher salt
1 1/2 tbsp freshly ground black pepper
1 tbsp lemon pepper
6 lbs beef brisket
This and many other wonderful recipes may be found in
Championship BBQ Secrets for Real Smoked Food by Karen Putnam & Judith Fertig
Kansas City-style barbecued brisket is blackened on the outside, redolent of smoke and tender, but with a little bit of chew, so you have to slice it thin. Of course, to go with this, you want Kansas City-Style Barbecue Sauce.
For the sauce:
In a large saucepan, combine ketchup, vinegar, brown sugar, 1/2 cup water, soy sauce, molasses, chili seasoning, liquid smoke (if using), mustard, allspice, cayenne and black pepper. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, for 45 minutes, until sauce is thickened.
For the Brisket:
2. Place brisket on a flat surface. Rub with dry rub, coating evenly. Set aside.
3. Prepare a fire in your smoker.
4. Place brisket directly on the smoker rack, add wood to the coals and close the lid. Smoke at 225°F to 250°F, spraying with apple juice every hour, for 8 hours, or until fork-tender. Let rest for 15 minutes, then slice across the grain.
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