Kansas City Style Smoked Brisket Flat

Ingredients

Serves 10-12. Time: 6-9 hours on the smoker, plus 1-2 hours resting.

• 1 beef brisket flat, 5-6 lb, with a 1/4 inch fat cap
• Frisco KC Style BBQ Seasoning, a good even coat on all sides
• 1 tablespoon yellow mustard or vegetable oil, as a binder
• 1 cup beef broth, for wrapping
• Butcher paper or heavy foil

The blend already has salt, so taste before adding more.

Steps

1. Trim the fat cap to about 1/4 inch and round off any thin, hard edges that would dry out.
2. Rub the brisket with a thin coat of mustard or oil, then season all sides with KC Style BBQ. Refrigerate uncovered 4-12 hours.
3. Heat the smoker to 250F with hickory or oak.
4. Smoke fat side up, or toward the heat source, depending on your smoker. Figure roughly 1 to 1 1/2 hours per pound, but go by temperature and feel.
5. When the center reads about 160-165F and the bark is set and dark (usually 4-5 hours in), wrap the brisket tightly in butcher paper or foil with a splash of broth. The blend is sweet, and wrapping keeps the bark from going bitter.
6. Keep cooking until the thickest part reads about 200-203F and a probe slides in like it's going into soft butter. Brisket is safe at 145F. The extra time is for tenderness.
7. Rest the wrapped brisket in a dry cooler, with towels packed around it, for at least 1 hour and up to 2. If you hold it longer, keep it above 140F.
8. Slice against the grain about pencil-thick and spoon the juices from the wrap over the slices.