DirectionsStep1Begin with a gorgeous hunk of beef brisket. Here’s a seven pounder.Step2Liberally apply the rub and keep the brisket in the refrigerator for at least four hours. Return it to room temperature 30 minutes before cooking.Step3Smoke at 220°F until the meat reaches an internal temperature of 165°F. Every hour inject the meat with apple juice.Step4Coat the brisket with a modest layer of barbeque sauce.Step5Continue cooking at 220°F—without significant smoke—until the meat reaches an internal temperature of 180°F. Continue injecting the meat with apple juice on hourly intervals.Step6Wrap the brisket in aluminum foil, return it to the smoker, and finish the meat to 190°F.Step7keep it wrapped in foil and let it rest for at least 30 minutesIngredientsIngredientsadd poundsBrisket½ cupDark Brown Sugar¼ cupPaprika1 teaspoonGranulated Garlic1 teaspoonPowdered Onion1 teaspoonBlack Pepper1 teaspoonKosher Salt1 teaspoonWhite Sugar1 teaspoonCayenne Pepper½ teaspoonCurry PowderSee moreFrom gentlemanathome.comRecipeDirectionsIngredientsExplore furtherJoe’s Kansas City-Style Brisket You Can Make at Home - …flatlandkc.orgKansas City Barbecue Brisket Recipe Food Channelfoodchannel.comJoe's Kansas City-Style Brisket Recipe - Cuisine at Homecuisineathome.comKC's Smoked Brisket - Allrecipesallrecipes.comBrisket Burnt Ends: A Kansas City Original Made At Homeamazingribs.comRecommended to you based on what's popular • Feedback
Cousin David's Slow Cooker Brisket
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WebFeb 25, 2024 · For the best results, consider brining the brisket for 24 hours. Dissolve 1/2 cup of brown sugar and 1/4 cup of kosher salt in enough water to fully submerge the …
WebTurn the grill up to 225°. Cook until the internal temperature of the meat reaches 198-201° (2-6 hours). Lay newspaper or paper towels in a cooler and lay the meat, still wrapped up in the aluminum foil, on the paper. …
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WebMay 8, 2019 · To Make The Brisket: 1. Using a sharp knife, trim the brisket, leaving a layer of fat at least ¼ inch thick (see page 14). Be careful not to over-trim. It’s better to err on the side of too much fat than too little. …
WebJan 17, 2023 · Turn on the oven to 300 ° —no need to preheat. Pat dry the brisket. Place in pan fat side up. Cover the top of the meat with a generous amount of liquid smoke—about 3-4 tablespoons. Cover tightly with …
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WebInstructions. Using a sharp knife, trim the brisket, leaving a layer of fat at least ¼-inch thick. Be careful not to over-trim. It’s better to err on the side of too much fat than too little. Place brisket fat side up in a 9×13-inch …
WebSep 27, 2022 · Remove from the smoker and rest in a cooler or Cambro for at least one hour. Slice the burnt ends into 1”-1.5” cubes. Toss in Smoke on Wheels KC Bootleg …
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WebSep 7, 2017 · Preparation. 1 Skin the meat and cover with the salt. Place in the fridge for at least 2 hrs. 2 Light the barbecue with about 12 briquettes on one side. 3 Place a tin of water on the other side and add a rack with an …
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WebTake out the meat, let it rest on a plate, and repeat if you have two cuts of meat. Lower heat a little and add the onions and garlic to the pot, scraping all the brown, fatty bits into the …
WebJun 11, 2020 · Kansas-City Beef Brisket Preparation. Start with one whole brisket – 7-10 lbs. Use Choice grade instead of Select (Standard) so that the meat gets tender without …
WebMay 8, 2014 · Place beef, fat side up, in 13×9-inch foil pan. Cover with foil. Refrigerate overnight. Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by …
WebJun 25, 2021 · Kansas City Style Brisket Burnt Ends Recipe. This week my buddy Richard Fergola from Fergolicious BBQ stopped by and showed me how to make his award …
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WebMay 23, 2019 · Wrap the brisket tightly in heavy-duty aluminum foil, crimping the edges to make a tight seal. Insert the probe of a digital thermometer into the meat (it’s best to …
WebPrepare brisket. Place onions, garlic, and water in a large (6-quart) Dutch oven or stockpot. Rub salt, paprika, and pepper all over brisket, then place meat on top of onions. Pour …
WebJul 7, 2020 · Preheat a smoker to 220 degrees F (104 degrees F) according to manufacturer's instructions. Place beef brisket in the smoker and smoke until easily pierced with a knife and an instant-read thermometer inserted …
Web1 tablespoon packed light brown sugar. 1-1/2 teaspoons garlic powder. Instructions. Combine rub ingredients in small bowl; press evenly onto beef Brisket Flat Half. Place …