Scribble

TRIM THE FAT: Use a knife to trim the brisket's fat cap to 1/4-inch.<br />WHY? You want a glossy sauce, not a greasy one.

How to: Kansas City barbecued brisket —

TRIM THE FAT: Use a knife to trim the brisket's fat cap to 1/4-inch.
WHY? You want a glossy sauce, not a greasy one.

Courtesy America's Test Kitchen

SCORE THE MEAT: Cut a crosshatch pattern in the remaining fat cap.<br />WHY? To help the fat render and let the flavors of the rub permeate the brisket.

How to: Kansas City barbecued brisket —

SCORE THE MEAT: Cut a crosshatch pattern in the remaining fat cap.
WHY? To help the fat render and let the flavors of the rub permeate the brisket.

Courtesy America's Test Kitchen

RUB AND WAIT: Massage the rub into the brisket. Then wrap the brisket in plastic, refrigerate and wait.<br />WHY? Salting the meat draws moisture to its surface. The moisture dissolves the salt, and then the meat reabsorbs it, which seasons the meat.

How to: Kansas City barbecued brisket —

RUB AND WAIT: Massage the rub into the brisket. Then wrap the brisket in plastic, refrigerate and wait.
WHY? Salting the meat draws moisture to its surface. The moisture dissolves the salt, and then the meat reabsorbs it, which seasons the meat.

Courtesy America's Test Kitchen

SET IN PAN: Blot the brisket dry and place it in a disposable pan.<br />WHY? A dry brisket forms a better crust. The pan keeps the brisket from burning while letting it develop char and absorb smoke. And it catches the juices for the sauce.<br />

How to: Kansas City barbecued brisket —

SET IN PAN: Blot the brisket dry and place it in a disposable pan.
WHY? A dry brisket forms a better crust. The pan keeps the brisket from burning while letting it develop char and absorb smoke. And it catches the juices for the sauce.

Courtesy America's Test Kitchen

MAKE FOIL PACKET: Briefly soak the wood chips (hickory is traditional) in water, drain and wrap in foil. Cut vent holes.<br />WHY? For subtle smokiness. The wrapped chips won't burn too fast, while the vents let the smoke escape gradually and flavor the brisket.<br />

How to: Kansas City barbecued brisket —

MAKE FOIL PACKET: Briefly soak the wood chips (hickory is traditional) in water, drain and wrap in foil. Cut vent holes.
WHY? For subtle smokiness. The wrapped chips won't burn too fast, while the vents let the smoke escape gradually and flavor the brisket.

Courtesy America's Test Kitchen

How to: Kansas City barbecued brisket —

BUILD TWO-LEVEL FIRE: Pour a full chimney of charcoal briquettes in an even layer over half of the grill. Place the wood chip packet on top of the coals and let the grill heat up.
WHY? This setup creates a cooler side, where the brisket can cook relatively gently.

Courtesy America's Test Kitchen

SMOKE BRISKET: Once the wood chips start to smoke, place the brisket in its pan on the grill, opposite the coals. Cook, covered, for 2 hours.<br />WHY? Smoke needs plenty of time to penetrate such a large hunk of meat. It wouldn't be barbecue without smoke.<br />

How to: Kansas City barbecued brisket —

SMOKE BRISKET: Once the wood chips start to smoke, place the brisket in its pan on the grill, opposite the coals. Cook, covered, for 2 hours.
WHY? Smoke needs plenty of time to penetrate such a large hunk of meat. It wouldn't be barbecue without smoke.

Courtesy America's Test Kitchen

BUILD SAUCE: After removing the brisket from the grill, whisk ketchup, water, molasses and hot sauce together and pour over brisket.<br />WHY? For deep, spicy-sweet flavor. Adding the sauce before the brisket moves to the oven allows it to flavor the meat and vice versa.<br />

How to: Kansas City barbecued brisket —

BUILD SAUCE: After removing the brisket from the grill, whisk ketchup, water, molasses and hot sauce together and pour over brisket.
WHY? For deep, spicy-sweet flavor. Adding the sauce before the brisket moves to the oven allows it to flavor the meat and vice versa.

Courtesy America's Test Kitchen

MOVE TO OVEN: Seal the disposable pan with foil and move it to a 300-degree oven.<br />WHY? It takes hours for brisket to tenderize. Instead of refueling the grill, we finish the meat in the oven, roasting it for 2 1/2 to 3 hours.<br />

How to: Kansas City barbecued brisket —

MOVE TO OVEN: Seal the disposable pan with foil and move it to a 300-degree oven.
WHY? It takes hours for brisket to tenderize. Instead of refueling the grill, we finish the meat in the oven, roasting it for 2 1/2 to 3 hours.

Courtesy America's Test Kitchen

LET COOL IN OVEN: When the meat reaches 195 degrees, turn off the oven. Let the brisket rest in the cooling oven for an hour.<br />WHY? As the meat gently cools, it can reabsorb some of the flavorful juices it expelled.

How to: Kansas City barbecued brisket —

LET COOL IN OVEN: When the meat reaches 195 degrees, turn off the oven. Let the brisket rest in the cooling oven for an hour.
WHY? As the meat gently cools, it can reabsorb some of the flavorful juices it expelled.

Courtesy America's Test Kitchen

DEFAT SAUCE: Move the meat to a cutting board. Skim the fat from the surface of the sauce, or pour the juices into a fat separator.<br />WHY? You don't want to ruin your brisket with greasy sauce.<br />

How to: Kansas City barbecued brisket —

DEFAT SAUCE: Move the meat to a cutting board. Skim the fat from the surface of the sauce, or pour the juices into a fat separator.
WHY? You don't want to ruin your brisket with greasy sauce.

Courtesy America's Test Kitchen

SLICE AND ENJOY: Slice the brisket across the grain and serve it with the sauce.<br />WHY? The brisket is a hardworking muscle with a heavy grain. Slicing across the grain ensures that it's tender.

How to: Kansas City barbecued brisket —

SLICE AND ENJOY: Slice the brisket across the grain and serve it with the sauce.
WHY? The brisket is a hardworking muscle with a heavy grain. Slicing across the grain ensures that it's tender.

Courtesy America's Test Kitchen