Kansas City-Style Smoked Beef Brisket

Ingredients:

Dry marinade

• 1/4 cup firmly packed dark brown sugar
• 3 tablespoons coarse salt
• 1 tbsp freshly ground black pepper
• 2 tsp chili powder
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 teaspoon granulated garlic
• 1 tsp onion powder
• 0.5 tsp cayenne pepper
• 1 cup apple cider
• 1 beef brisket weighing 6-7 kg.
• 2 cups Kansas BBQ sauce, recipe below
• Special equipment: pellet grill, spray bottle, temperature probe or digital thermometer, disposable aluminum pan (or foil-lined baking sheet with sides)

Kansas-Style BBQ Sauce

• 1 tbsp. l. rapeseed oil (canola)
• 3 crushed garlic cloves
• 1 tbsp chili powder
• 1 tbsp tomato paste
• 1.5 tsp smoked paprika
• 1 teaspoon red pepper flakes
• 1/8 tsp ground allspice
• A pinch of ground cloves
• 1 cup ketchup
• 1/4 cup natural non-alcoholic apple cider
• 2 tbsp. molasses
• 2 tablespoons dark brown sugar
• 1.5 tsp coarse salt
• 1.5 tsp soy sauce
• 1.5 tsp Worcestershire sauce
• 1 tsp dry mustard powder
• 1 teaspoon freshly ground black pepper
• 1 bay leaf

Preparation:

1. Combine brown sugar, salt, black pepper, chili powder, smoked paprika, cumin, granulated garlic, onion powder, and cayenne pepper in a small bowl. Combine apple cider with 1 cup of water in a spray bottle. Set aside.
2. Trim excess fat and membrane from the brisket, leaving a 0.5 cm (1/4 inch) layer of fat on top. When cutting, be sure to remove any hard pieces of fat from the meat, as this will not release during cooking. Transfer the brisket to a rimmed baking sheet; sprinkle the spice mixture evenly on all sides, then massage the spices into the meat with your hands. Let it sit at room temperature for 1 hour to allow the seasoning to soak in.
3. Preheat grill to 110°C, follow the included pellet grill operating instructions.
   
   
   American brisket is simmered at 110°C for 75 minutes per kilogram of meat.
4. Place the brisket, fat side up, directly on the grill grate. Insert the temperature probe if available; otherwise, you'll need a digital meat thermometer to check the temperature regularly. Close the lid and cook for 2 hours. Then, drizzle the brisket with the apple cider mixture to prevent the edges from drying out. Close the lid and cook, drizzling every hour, until the internal temperature reaches 165°F (74°C), about 6 more hours.
   
   The unique thing about this meat is that it doesn't need to be marinated beforehand. All you need to do is rub the cut with a spice mixture. The key to cooking brisket is to place it on the grill with the right side up..
5. Transfer the brisket to a rimmed baking sheet or cutting board, then wrap the meat completely in foil.
6. Return the wrapped brisket to the grill and reinsert the temperature probe. Close the lid and continue cooking until the internal temperature of the meat reaches 95°C (205°F), about 3 hours.
7. Remove the brisket from the grill and let it rest, wrapped in foil, for 30 minutes. Unwrap the brisket and transfer it to a cutting board. Slowly separate the rib eye (the fattier part) from the flat edge (the thinner part), using a sharp knife to cut through the fat separating the two muscles. The flat edge can be thinly sliced ​​and served immediately, as sliced ​​brisket dries out quickly.
8. Increase the grill temperature to 275°F (135°C) and cut the brisket into 1/2-inch cubes. Transfer to a foil-lined, disposable baking sheet or rimmed baking sheet. Toss with the barbecue sauce and return to the grill. Close the lid and cook, stirring occasionally, until the meat is caramelized on all sides and browned around the edges, 1 1/2 to 2 hours.
   
   These fatty cuts of meat originated in Kansas City and were originally a way to use up the fatty parts left over after slicing a whole brisket. They're so meaty, flavorful, and mouth-filling with smoky aroma that they've become a sought-after barbecue cut on their own and served as a standalone dish..

9. Kansas-Style BBQ Sauce

   
   In a medium saucepan, heat the oil over medium heat. Add the garlic, chili powder, tomato paste, paprika, red pepper flakes, allspice, and cloves; cook, stirring, until the paste turns deep red, about 3 minutes. Add the ketchup, vinegar, molasses, brown sugar, salt, soy sauce, Worcestershire sauce, mustard, black pepper, bay leaf, and 1 cup water. Adjust the heat to maintain a gentle simmer and cook until the flavors meld, about 30 minutes. Remove and discard the garlic cloves and bay leaf; let the sauce cool to room temperature. The sauce can be refrigerated in a tightly sealed container for up to 1 week. Makes 2 cups.
   
   Note
   
   When preheating a pellet grill, use pellets—pressed wood chips that also contribute to flavor—for about 20 minutes. A pellet grill allows you to maintain the desired simmering temperature for a long time. Unlike a grill, the meat cooks evenly on all sides, flakes off easily, and stays juicy.