Kansas City Beef Brisket Recipes

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KC'S SMOKED BRISKET

Beef brisket slowly smoked with mesquite, Texas-style. Time-consuming but very tasty.

Provided by Kevin...lost

Categories     100+ Everyday Cooking Recipes

Time 14h55m

Yield 12

Number Of Ingredients 3



KC's Smoked Brisket image

Steps:

  • Coat beef brisket with mustard. Cover with brisket rub. Let marinate in the refrigerate, 8 hours to overnight.
  • Remove brisket from the refrigerator and bring to room temperature.
  • 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 into the center reads 190 degrees F (88 degrees C), 6 1/4 to 7 1/2 hours.
  • Wrap brisket with aluminum foil and let rest for 30 minutes before slicing.

Nutrition Facts : Calories 245.5 calories, Carbohydrate 0.7 g, Cholesterol 76.9 mg, Fat 16.3 g, Fiber 0.2 g, Protein 22.4 g, SaturatedFat 6.2 g, Sodium 556.3 mg

5 pounds beef brisket, trimmed of fat
3 tablespoons mustard, or as needed
2 tablespoons brisket rub (such as Fiesta®), or as needed

KANSAS CITY-STYLE BURNT ENDS

Provided by Food Network

Categories     main-dish

Time 10h50m

Yield 10 to 12 servings

Number Of Ingredients 11



Kansas City-Style Burnt Ends image

Steps:

  • Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.
  • Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.
  • Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.

1 cup brown sugar
1 cup granulated sugar
1/2 cup salt
1/3 cup chili powder
1/4 cup paprika
6 tablespoons black pepper
3 tablespoons ground cumin
3 tablespoons garlic powder
3 tablespoons onion powder
1 tablespoon cayenne pepper
One 10- to 12-pound whole, packer trim beef brisket

KANSAS CITY BBQ RIB/BRISKET RUB

This is an amazing rub that came for the Food Network website on Emeril's page. It give any kind a meat a really good flavor.

Provided by Gabe6309

Categories     < 15 Mins

Time 5m

Yield 1 serving(s)

Number Of Ingredients 14



Kansas City BBQ Rib/Brisket Rub image

Steps:

  • Combine all ingredients in a medium bowl and stir to combine breaking up any lumps that appear. Use for any meat that you want to grill, rotisserie, or smoke (i.e. Beef Brisket, Pork Loin, Salmon, Steak, etc). Rub meat with Olive Oil on all sides. Sprinkle rub on all sides of the meat and rub it inches
  • Store left over rub in an airtight container.

Nutrition Facts : Calories 725, Fat 6.4, SaturatedFat 1, Sodium 28030.9, Carbohydrate 175.5, Fiber 16.3, Sugar 145.7, Protein 8.2

1/3 cup brown sugar
1/3 cup sugar
1/4 cup paprika
2 tablespoons Emeril's Original Essence (see recipe for Essence)
4 tablespoons kosher salt
2 tablespoons onion powder
1 tablespoon garlic salt
1 tablespoon ground black pepper
1 tablespoon chili powder
1 teaspoon ground mustard
1/2 teaspoon poultry seasoning
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper

KANSAS CITY BEEF BRISKET

I'm formerly from Kansas City and they are the KINGS OF BRISKET! This is a great recipe. [I have used this recipe and I'm not positive on the servings; it depends how hungry your crowd is! I am guessing at 4-6]

Provided by MilanzMom

Categories     Meat

Time 5h5m

Yield 4-6 serving(s)

Number Of Ingredients 12



Kansas City Beef Brisket image

Steps:

  • The night before cooking, sprinkle brisket with tenderizer, Liquid Smoke, salt, pepper, celery salt, onion salt and garlic salt. Wrap in aluminum foil and refrigerate overnight.
  • The next day add nutmeg, paprika, brown sugar and Worcestershire. Wrap well with aluminum foil - this is important. Cook 5 hours at 275 degrees F.
  • Slice thin on the diagonal. Serve with homemade barbecue sauce and buns.

Nutrition Facts : Calories 1824.6, Fat 150.7, SaturatedFat 60.7, Cholesterol 413.9, Sodium 1531.3, Carbohydrate 14, Fiber 0.3, Sugar 13.4, Protein 96.2

1 (5 lb) beef brisket
1 tablespoon meat tenderizer (optional)
2 -4 tablespoons liquid smoke
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon celery salt
1 teaspoon onion salt
1 teaspoon garlic salt
1/2 teaspoon nutmeg
1 teaspoon paprika
1/4 cup brown sugar
Worcestershire sauce, to taste

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