For die-hard Kansas City Chiefs fans and barbecue enthusiasts alike, the "Chiefs Kingdom" 12-Hour Texas Brisket is a mouthwatering tribute to both culinary excellence and team spirit. This meticulously prepared prime grade brisket offers a bold flavor profile that combines the robust, smoky essence of traditional Texas-style barbecue with a complex blend of spices that will tantalize even the most discerning palate. The carefully balanced rub of salt, black pepper, garlic powder, and paprika creates a deeply savory crust, while the long, slow smoking process ensures a tender, melt-in-your-mouth experience that's perfect for game day gatherings, tailgate parties, or any celebration that calls for show-stopping meat. Whether you're a football fanatic, a barbecue lover, or simply someone who appreciates the art of slow-cooked perfection, this brisket promises to deliver an unforgettable culinary experience that will have guests cheering for more.
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Ingredients
13 lb(s) whole packer brisket, prime grade
1/4 cup(s) coarse black pepper
1/4 cup(s) yellow mustard
pecan and oak wood chunks to taste
Instructions
1. Remove the brisket from refrigeration and let it sit at room temperature for 1 hour before preparing.
2. Trim excess fat from the brisket, leaving about 1/4 inch of fat cap on one side.
3. In a mixing bowl, combine kosher salt, coarse black pepper, garlic powder, and paprika to create the dry rub.
4. Coat the entire brisket with yellow mustard as a binding agent for the dry rub.
5. Generously apply the dry rub mixture to all surfaces of the brisket, ensuring even coverage.
6. Prepare smoker by preheating to 250°F using a mix of pecan and oak wood chunks for smoking.
7. Place brisket fat side up on the smoker grates, fat cap facing toward the heat source.
8. Smoke the brisket for approximately 6-7 hours, maintaining a consistent temperature.
9. After 6-7 hours, spritz the brisket with a mixture of beef broth and apple juice every hour to keep it moist.
10. When internal temperature reaches 165°F, wrap the brisket tightly in butcher paper.
11. Continue smoking until internal temperature reaches 203°F, approximately 4-5 more hours.
12. Remove brisket from smoker and let rest, wrapped, for 1 hour before slicing.
13. Slice against the grain and serve hot.
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