Eosinophilic Esophagitis Friendly Kansas City Burnt Ends
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Learn more →Ingredients
6 servings
For the brisket
- 5 lb beef brisket point (the deckle/fatty end), trimmed to ¼-inch fat cap
- 2 tbsp yellow mustard
For the dry rub
- 3 tbsp dark brown sugar
- 2 tbsp kosher salt
- 1 tbsp coarsely ground black pepper
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper
For the sauce
- 1 cup ketchup
- ½ cup apple cider vinegar
- ¼ cup dark brown sugar
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp worcestershire sauce
- 1 tbsp yellow mustard
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp black pepper
Instructions
- 1
Coat the brisket point all over with the yellow mustard in a thin, even layer — this acts as a binder for the rub. Combine all dry rub ingredients in a small bowl, then press the rub firmly onto every surface of the brisket. Wrap loosely in plastic wrap and refrigerate for at least 4 hours, or overnight.
- 2
Prepare your smoker for indirect cooking at 250°F (121°C) using oak or hickory wood. Remove the brisket from the refrigerator 30 minutes before smoking.
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