Smoky Kansas City-Style Brisket with Delectable Burnt Ends
Indulge in the rich, smoky flavors of this Kansas City-style brisket, featuring tender slices of juicy brisket flat and mouthwatering burnt ends crafted from the point. This recipe is perfect for your charcoal smoker, incorporating a careful balance of spices and wood smoke to elevate the flavor profile. Ideal for gatherings, BBQ parties, or any special occasion, the brisket is slow-cooked to perfection, creating a harmonious blend of crunchy exteriors and tender interiors. Serve the brisket sliced alongside your favorite barbecue sauces, or enjoy the decadent burnt ends as a standalone treat — it’s a journey through BBQ heaven that will leave your guests asking for seconds!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
coriander seed
1/2 tablespoon (toasted and ground)
fresh ground pepper
1 tablespoon (freshly ground)
oregano
1 teaspoon (preferably Mexican)
garlic powder
1 teaspoon (none)
celery salt
1 tablespoon (none)
kosher salt
3 tablespoons (none)
brown sugar
1/4 cup (packed)
ground cumin
1 tablespoon (none)
paprika
2 tablespoons (none)
Worcestershire sauce
3 tablespoons (none)
beef brisket
10 lbs (whole, packer brisket)
Instructions
1
Begin by preparing the spice blend: Toast the coriander seeds in an iron skillet over medium heat for about 3 minutes, or until fragrant.
2
Once toasted, grind the seeds using a spice grinder or a mortar and pestle.
3
In a bowl, combine the ground coriander with the remaining spices: black pepper, oregano, garlic powder, celery salt, kosher salt, brown sugar, ground cumin, and paprika. Mix well to create the dry rub.
4
Rinse the whole brisket under cold water and pat it dry with paper towels.
5
Apply Worcestershire sauce lightly over all sides of the brisket, ensuring an even coating.
6
Generously sprinkle the dry rub onto the brisket, rubbing it in to ensure maximum flavor absorption on all surfaces.
7
Prepare your smoker: Encapsulate about 1/3 cup of pecan wood pellets or chips in heavy-duty aluminum foil, poking a small hole in the top to allow smoke to escape. Place the packet on the hot coals.
8
Alternatively, if using wood chunks, add four 3x3x3 inch pieces of pecan wood to the coals at the beginning of the cooking process.
9
Set your smoker to maintain a temperature between 250°F to 300°F, and begin cooking the brisket indirectly. Plan for approximately 3/4 to 1 hour per pound of meat.
10
When the internal temperature reaches 170°F, carefully wrap the brisket tightly in two layers of heavy-duty aluminum foil to retain moisture and flavors.
11
Continue cooking until the internal temperature of the brisket reaches 195°F to 200°F. Exercise caution while removing the brisket to avoid spills of hot juices.
12
Allow the brisket to rest for a minimum of 45 minutes before carving. This resting period ensures juicy, tender meat.
13
While the brisket rests, drain the collected juices into a heatproof container and refrigerate to separate the fat.
14
Once cooled slightly, remove any excess fat from the juices and carefully separate the brisket flat from the point along the natural meat seam.
15
Return the point back to the smoker for an additional hour to enhance its flavor.
16
During this time, slice the brisket flat using a sharp knife, cutting across the grain to ensure tenderness.
17
After an hour, retrieve the point from the smoker and cut it into 1-inch cubes to craft the iconic burnt ends.
18
Place the burnt ends in an aluminum pan and return to the smoker for another hour, allowing the edges to caramelize beautifully.
19
Defat the reserved juices and use them to enhance the sliced brisket or incorporate them into a homemade sauce.
20
Serve the sliced brisket alongside your favorite barbecue sauces, or pile up the crispy burnt ends on a plate for an irresistible treat.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Kansas City-style brisket?
It is a slow-cooked beef dish featuring tender sliced brisket flat and mouthwatering burnt ends crafted from the point, flavored with a spice rub and pecan wood smoke.
What specific cut of meat is used in this recipe?
The recipe calls for a 10 lb whole packer beef brisket.
How should I prepare the coriander seeds?
Toast the coriander seeds in an iron skillet over medium heat for 3 minutes until fragrant, then grind them using a spice grinder or mortar and pestle.
What ingredients are in the dry rub?
The rub consists of ground coriander, black pepper, oregano, garlic powder, celery salt, kosher salt, brown sugar, ground cumin, and paprika.
How do I prepare the brisket before applying the rub?
Rinse the brisket under cold water, pat it dry with paper towels, and apply a light coating of Worcestershire sauce.
What type of wood is recommended for smoking?
Pecan wood is used, either as pellets/chips in a foil packet or as 3x3x3 inch chunks.
How do I create a smoke packet with pellets?
Place 1/3 cup of wood pellets in heavy-duty aluminum foil, poke a small hole in the top, and place the packet directly on the hot coals.
What is the recommended smoker temperature?
The smoker should be maintained at a temperature between 250 degrees Fahrenheit and 300 degrees Fahrenheit.
How long should I cook the brisket?
Cooking time is approximately 3/4 to 1 hour per pound of meat.
When should the brisket be wrapped in foil?
Wrap the brisket tightly in two layers of heavy-duty aluminum foil once the internal temperature reaches 170 degrees Fahrenheit.
What is the final target internal temperature for the brisket?
The brisket is finished when the internal temperature reaches between 195 degrees Fahrenheit and 200 degrees Fahrenheit.
How long should the brisket rest after smoking?
Allow the brisket to rest for a minimum of 45 minutes to ensure the meat stays juicy and tender.
What should I do with the meat juices collected in the foil?
Drain the juices into a heatproof container and refrigerate them so the fat can be separated and removed.
How do I separate the brisket flat from the point?
After resting, use a knife to separate the flat from the point along the natural meat seam.
What happens to the point after it is separated?
The point is returned to the smoker for an additional hour to enhance its flavor before being turned into burnt ends.
How do I slice the brisket flat?
Slice the flat across the grain using a sharp knife to ensure maximum tenderness.
How are burnt ends prepared?
Cut the smoked point into 1-inch cubes and place them in an aluminum pan for further cooking.
How long do the burnt ends cook in the pan?
The cubed burnt ends should be smoked for another hour to allow the edges to caramelize.
How can I use the defatted reserved juices?
Use the juices to enhance the sliced brisket or mix them into a homemade barbecue sauce.
What type of salt is included in the spice blend?
The recipe uses both 3 tablespoons of kosher salt and 1 tablespoon of celery salt.
What type of oregano is preferred?
The recipe suggests using Mexican oregano for the best flavor profile.
How much brown sugar is in the rub?
The rub requires 1/4 cup of packed brown sugar.
What provides the base liquid coating for the meat?
Three tablespoons of Worcestershire sauce are used to help the dry rub adhere.
Can I use wood chunks instead of pellets?
Yes, you can add four 3x3x3 inch pieces of pecan wood to the coals at the start of the process.
What is the goal of the spice toasting step?
Toasting the coriander seeds makes them more fragrant and enhances their flavor before they are ground.
What texture should the brisket have?
It should have a harmonious blend of crunchy exteriors and tender, juicy interiors.
Is this recipe suitable for a charcoal smoker?
Yes, the instructions are specifically written for cooking indirectly on a charcoal smoker.
How should the brisket be served?
Serve the sliced brisket with your favorite BBQ sauces or enjoy the burnt ends as a standalone treat.
What occasions is this recipe best for?
It is ideal for gatherings, BBQ parties, or any special occasion.
What is the total number of ingredients?
There are 11 primary ingredients used in this recipe.