One of the great things about KC-Style brisket is ‘burnt ends’!!! These are little cubes of heaven made from the fatty part of the brisket, but cooked for hours to render this fat out, leaving behind these little gelatinous cubes which are one of my personal favourites.
1 x 6kg Packer Brisket, also known as Brisket Point in the UK
1 cup beef stock
1 cup Brisket rub (see rub recipe)
- Start by trimming off the layer of fat and silver skin that is covering the meat side of the brisket. Once this is done, sprinkle the meat side of the brisket with rub and let rest for 2 hours.
- Set your smoker up and get the temperature stable at 250˚F (121˚C).
- When ready, place the brisket onto the grill ‘fat side down’, close the lid, and add 12oz (340g) of wood to the fire. I tend to mix hickory with fruit woods like apple or cherry.
- Cook at 250˚F (121˚C) for 7 hours until it hits 165f (74C).
- After 7 hours, take the brisket off the smoker and remove the ‘Point’ from the ‘Flat’ by running a knife in the middle of the fat seam between the 2 muscles.
- Wrap the ‘Flat’ in tin foil after adding 1 cup of beef stock to the foil pouch, and place it back on the smoker. Cook until tender – approximately 4 hours – and the internal temperature is around 202˚F (95˚C).
- With the ‘Point’, trim off any excess fat, apply rub to any uncovered areas, and place back on the smoker to allow the rub to caramelise. Cook until tender – approximately 4 hours – and the internal temperature is around 210˚F (99˚C).
- Let the brisket rest for at least 30 minutes in the foil.
- Slice the ‘Flat’ across the grain to serve, and cut the ‘Point’ into cubes for ‘burnt ends’.
KC Style Rub
½ cup salt
¼ cup caster sugar
¼ cup light brown sugar
¼ cup paprika
1 tbs hot chili powder
1 tbs ground cumin
1 tbs white pepper
2 tbs fresh ground black pepper
1 tsp cayenne pepper
1 tbs garlic powder
1 tbs onion powder
1 tsp mustard powder
½ tsp cinnamon