Soak wood chips in very hot water for 10 minutes; drain. Preheat smoker according to manufacturer's directions to maintain a temperature between 200 and 225 degrees. Use wood chips and water pan as directed.
There's nothing better than smoked and caramelized burnt ends. You'll agree with us as soon as you try this Kansas City-favorite recipe.
Servings and Ingredients
|Oak wood chips|
|1 (3-to-4-lbs.) Hy-Vee Angus beef brisket point, uncured|
|2 to 3 tbsp. Weber KC BBQ rub|
|½ c. Hy-Vee dark brown sugar, packed|
|1 c. bottled Kansas City-style barbecue sauce|
|Hy-Vee white bread, for serving|
Things To Grab
- Water pan
- Meat thermometer
- Uncoated butcher paper
- 9x13-inch pan
- Aluminum foil
Trim top fat to 1/4-inch thickness. Rub BBQ seasoning on all sides of brisket.
Related Content, How-To
Place brisket, fat side down, on rack in smoker directly over water pan. Cover or close smoker and smoke for 4 to 6 hours or until internal temperature reaches 165 to 170 degrees.
Wrap brisket tightly in uncoated butcher paper; return to smoker. Continue smoking without adding wood chips for 7 to 8 hours or until internal temperature reaches 195 to 203 degrees.
Unwrap brisket. Transfer juices to a 9x-13-inch foil pan. Cut brisket into 1-1/2-inch cubes. Place cubes in pan.Sprinkle with brown sugar; drizzle with barbecue sauce. Brush cubes to evenly distribute brown sugar and sauce.
Place pan, uncovered, in smoker. Smoke for 1 to 2 hours more or until brisket begins to caramelize and is very tender.
Remove pan from smoker. Loosely cover with foil and let rest for 10 minutes. Serve burnt ends with white bread, if desired.
Amounts Per Serving
- Total Fat: 5g
- Cholesterol: 65mg
- Sodium: 520mg
- Total Carbohydrates: 19g
- Protein: 24g