Kansas City Barbecue Brisket Recipe

Kansas City Barbecue Brisket Recipe

Prep Time

2 hours

Cook Time

6 hours



Beef Brisket is the Holy Grail of barbecue, and it’s a tricky meat for sure!

There are many ways to cook brisket; you could pop it into the slow cooker overnight, but it becomes a different beast completely than when slow-smoked over coals.

Getting the grill to behave like an oven is not easy, the amount of heat generated is dictated by the amount of coals. A new addition is the water bath! Placed underneath the meat, on the opposite side of the coals, it helps keep the thin flat muscle moist.

Are you more a visual learner? Click here to see the how-to video!

This recipe is courtesy of the chefs at Rattan Direct.

For more recipes from Rattan Direct, click here.


  • 4.5 lbs beef brisket
  • 2 tablespoon sea salt

For the Rub

  • 2 teaspoons ancho chili powder
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1 tablespoon sugar
  • 1 tablespoon onion powder
  • 2 teaspoon dry mustard
  • Freshly ground black pepper

For the Sauce

  • 3 tablespoon oil
  • 2 shallots, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • Black pepper, to taste
  • 3 heaping tablespoons dark brown sugar
  • 1/2 cup vinegar
  • 1/3 cup Worcester sauce
  • 1 teaspoon tabasco
  • 2 1/8 cup ketchup
  • 1 cup yellow mustard


  • 1 Skin the meat and cover with the salt. Place in the fridge for at least 2 hrs.
  • 2 Light the barbecue with about 12 briquettes on one side.
  • 3 Place a tin of water on the other side and add a rack with an oven thermometer. The fire is ready at 225F.
  • 4 Mix the rub ingredients together and rub the meat all over. Place the meat on the rack and close the lid.
  • 5 This stage could take between 4 to 6 hours, until a meat thermometer reads 150F.
  • 6 Wrap the meat in foil and place back on the rack. Close the lid once more.
  • 7 Cook the meat this way until the thermometer reaches 203F, just beyond the red zone on the thermometer. It can take between 1 and 2 hours.
  • 8 Make the sauce over the hot side of the barbecue, or indoors if you prefer. Heat the oil in a saucepan and add the shallots, garlic and salt. Stir until translucent.
  • 9 Add the paprika and black pepper; stir.
  • 10 Add the rest of the ingredients, stir, and simmer until thick. About 15 minutes. Leave aside to cool.
  • 11 When the meat is up to temperature, push the rack to the hot side of the grill. Remove the foil and grill on each side for 5 or 10 minutes to crisp up the bark.
  • 12 Serve thinly sliced with the sauce and any other barbecue sides such as corn, coleslaw, potato salad.


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