Welcome to the heart of Kansas City barbecue, where tradition and flavor come together in Old School Kansas City Brisket. Begin with a 16 lb Creekstone Farms Prime Whole Brisket, slathered in Big Ricks Jalapeño Honey Mustard and seasoned with Plowboys Bovine Bold Beef Rub and Yoder Smokers Beef Rub. Place the brisket on your Yoder Smokers YS640s Pellet Grill at 200ºF, and let it smoke overnight for 8-12 hours. By morning, the brisket will have absorbed a rich smoky essence. Increase the smoker temperature to 250ºF and continue smoking until the internal temperature reaches 185ºF-190ºF, forming a mahogany bark. Separate the flat muscle from the point muscle, and for more bark, return to the smoker, or for juiciness, wrap in foil and continue cooking until probe tender at 205ºF. Rest the flat, dice the point into cubes, coat in Firebug Mild Grilling Sauce, and let the sauce set in the smoker for 20-30 minutes. Finally, slice the brisket and serve with extra sauce, offering a true taste of Kansas City barbecue tradition.
Old School Kansas City Brisket
Tom Jackson
Rated 5.0 stars by 2 users
Category
Brisket
Cuisine
American
Servings
32
Prep Time
15 minutes
Cook Time
10-14 hours
Calories
123
Welcome to the heartwarming tradition of Old School Kansas City Brisket, where the art of barbecue brings friends and neighbors together. This cherished recipe will guide you through turning a 16 lb Creekstone Farms Prime Whole Brisket into a melt-in-your-mouth masterpiece. Coated with the zesty Big Ricks Jalapeño Honey Mustard and seasoned with a perfect blend of Plowboys Bovine Bold Beef Rub and Yoder Smokers Beef Rub, this brisket is slow-smoked to perfection on a Yoder Smokers YS640s Pellet Grill. Whether you're an experienced pitmaster or just love backyard barbecues, this step-by-step guide will help you create tender, juicy slices and flavorful burnt ends that are sure to be a hit at your next gathering. Let's fire up the grill and bring the comforting, smoky flavors of Kansas City to your neighborhood cookout.
Ingredients
-
1 each (16 lb) Creekstone Farms Prime Whole Brisket
-
2/3 cup Big Ricks Jalapeño Honey Mustard
-
1/2 cup Plowboys Bovine Bold Beef Rub
-
1/2 cup Yoder Smokers Beef Rub
-
1/2 cup Firebug Mild Grilling Sauce
Directions
Preheat your Yoder Smokers YS640s Pellet Grill to 200ºF set up for smoking.
Slather the brisket with the Big Ricks Jalapeño Honey Mustard. Season first with the finer rub, the Plowboys Bovine Bold Beef Rub, then the more coarse rub, the Yoder Smokers Beef Rub.
Put the brisket on the smoker before going to bed for the night, then let smoke overnight, 8-12 hours.
Turn the grill temperature up to 250ºF. Continue smoking until a dark bark is formed and the internal temperature gets to about 185ºF-190ºF.
Remove the brisket from the grill and slice through the fat seam in the middle of the brisket to separate the flat muscle from the point muscle.
If you prefer to develop more bark, return the separate muscles to the smoker. If you prefer a juicier brisket, double wrap each muscle individually in heavy duty foil and return to the grill.
Cook until each piece of meat is probe tender, around 205ºF.
Rest the flat in a room temperature cooler, wrapped in the foil, wrapped in a towel.
Remove the point muscle and dice into bite sized cubes. Return the cubes to the foil pack but leave the foil open. Place on a sheet pan. Pour the Firebug Mild Grilling Sauce over the cubed brisket and toss to coat. Place the pan in the grill and let the sauce set up for another 20-30 minutes.
While the sauce sets up, slice the brisket across the grain. Remove the burnt ends, and serve with extra sauce on the side.
Recipe Note
Other Recipes You Might Enjoy:
Recipe Highlights and Insights:
Kansas City brisket is more than just a dish; it's a delicious piece of culinary history that brings people together. Rooted in the vibrant barbecue culture of Kansas City, this style of brisket has been perfected over generations, with each pitmaster adding their unique touch. The tradition began in the early 1900s, when Henry Perry, often considered the father of Kansas City barbecue, started slow-cooking meat over an open pit. His techniques and recipes have been passed down, celebrated, and refined, making Kansas City brisket synonymous with tender, flavorful meat that melts in your mouth. Today, this rich heritage continues to thrive in backyards and barbecue joints, uniting communities with the irresistible aroma and taste of expertly smoked brisket.
Nutrition
Nutrition
- Serving Size
- 3 oz
- per serving
- Calories
- 123
- Fat
- 7.5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 30 milligrams
- Sodium
- 957 milligrams
- Carbs
- 4.2 grams
- Fiber
- 0 grams
- Sugar
- 2.4 grams
- Protein
- 8.1 grams
Leave a comment