Скачать или смотреть Texas vs Kansas City BRISKET: Which one is better?

What’s better? Texas or Kansas City style brisket? Steve Gow from ‪@SmokeTrailsBBQ‬ tests both to find out.


TOTAL SERVINGS: 16
PREP TIME: 30 mins
COOK TIME: 12 hours

INGREDIENTS
1 full packer brisket with point and flat
Your favorite KC-style rub
Your favorite BBQ sauce

THE COOK (12 hours)
Use a sharp knife to separate the point and flat muscle of the brisket
Rub both point and flat with a Kansas City style BBQ rub. Place the flat in an aluminum pan
Preheat smoker to 250 degrees
Place the point toward the firebox and the flat toward the back of the cook chamber
An hour and a half later, flip the flat and point over and apply more rub to the top of each muscle (1.5 hours total)
An hour and a half later, spritz the meat with water and increase temps to 300 degrees (3 hours total)
An hour and a half later, flip the point and flat and apply more rub to the top (4.5 hours total)
An hour and a half later, flip the point and flat and apply more rub to the top (6 hours total)
An hour and a half later, foil the point and flat (7.5 hours total)
An hour and a half later (9 hours total), the flat should be around 185-195. Remove it and rest it for 2 hours.
Continue checking the point for 2-3 more hours until it reaches at least 203 degrees internal and probes very tender, then remove and let rest 2 hours.
Slice the flat against the grain in paper thin slices (as thin as possible), sauce them and stack them on a bun or sandwich
Cut point into cubes, sauce and serve as burnt ends

WHAT SMOKER/GRILL WAS USED: Oklahoma Joe’s Longhorn Offset Smoker

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