Old School Kansas City Brisket

Directions

1. Preheat your Smoker or Pellet Grill to 200ºF set up for smoking. 

2. Slather the brisket with the Big Ricks Jalapeño Honey Mustard. Season first with the finer rub, the Plowboys Bovine Bold Beef Rub, then the more coarse rub, the Yoder Smokers Beef Rub.

3. Put the brisket on the smoker before going to bed for the night, then let smoke overnight, 8-12 hours.

4. Turn the grill temperature up to 250ºF. Continue smoking until a dark bark is formed and the internal temperature gets to about 185ºF-190ºF.

5. Remove the brisket from the grill and slice through the fat seam in the middle of the brisket to separate the flat muscle from the point muscle.

6. If you prefer to develop more bark, return the separate muscles to the smoker. If you prefer a juicier brisket, double wrap each muscle individually in heavy duty foil and return to the grill.

7. Cook until each piece of meat is probe tender, around 205ºF.

8. Rest the flat in a room temperature cooler, wrapped in the foil, wrapped in a towel.

9. Remove the point muscle and dice into bite sized cubes. Return the cubes to the foil pack but leave the foil open. Place on a sheet pan. Pour the Firebug Mild Grilling Sauce over the cubed brisket and toss to coat. Place the pan in the grill and let the sauce set up for another 20-30 minutes.

10. While the sauce sets up, slice the brisket across the grain. Remove the burnt ends, and serve with extra sauce on the side.