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Kansas City Brisket Recipe | Chef Tom | All Things Barbecue
Chef Tom is going old school with a Classic Kansas City Brisket recipe today. We're not throwing shade on a nice Texas brisket, but any time you're in Kansas City, we recommend trying the brisket and burnt ends. After separating the Creekstone brisket before the wrap, you end up with two pieces of meat prepared differently that cover the spectrum between savory and sweet. Prepared on the Yoder Smoker YS640s, this one is sure to have a great texture and smoky flavor. Seasoned with Big Rick's Jalapeno Honey Mustard, Bovine Bold, and Yoder Smokers Beef Rub, this definitely scratches your brisket itch. Check out the full recipe below!
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00:00 Introduction
00:52 Trimming The Brisket
02:25 Seasoning The Brisket
04:59 Overnight Smoking Technique
05:27 On The Grill
05:53 Separating Flat & Point
06:40 Wrapping The Flat & Point
07:52 Cubing The Point
08:51 Burnt Ends On The Grill
09:16 Slicing & Serving
10:04 Let's Get A Taste!
11:01 Like & Subscribe!