BBQ Brisket Sandwich
Kansas City BBQ is legendary, and the brisket sandwich is its crown jewel. Slow-smoked beef brisket with a beautiful smoke ring, sliced thick, and slathered with KC's signature tangy-sweet tomato-based sauce on a simple bun. This is BBQ capital cuisine at its finest.
Equipment Needed
Instructions
Trim the brisket: Trim the fat cap to about 1/4 inch thickness. Remove any hard fat and silver skin. The goal is even fat coverage for consistent cooking.
Apply the rub: Mix all rub ingredients. Apply generously to all sides of the brisket, pressing it into the meat. Let sit at room temperature for 1 hour or refrigerate overnight.
Prepare the smoker: Set up your smoker for 225-250F using hickory or oak wood. Kansas City BBQ traditionally uses hickory for that signature smoky flavor.
Smoke the brisket: Place brisket fat-side up in the smoker. Smoke for 8-10 hours, maintaining temperature. Don't open the smoker unnecessarily - "if you're lookin', you ain't cookin'."
The stall and wrap: When internal temp hits around 165F, the brisket will "stall." Wrap in butcher paper or foil and return to smoker. Continue cooking until internal temp reaches 195-205F.
Rest the meat: Remove brisket and let rest in a cooler (no ice) wrapped in towels for at least 1 hour, up to 4 hours. This redistributes juices throughout the meat.
Make the KC sauce: Combine all sauce ingredients in a saucepan. Simmer over medium-low heat for 20 minutes, stirring occasionally. The sauce should be thick and glossy.
Slice the brisket: Slice the flat against the grain about 1/4 inch thick. The point can be chopped for burnt ends or sliced thicker. Each slice should hold together but pull apart easily.
Assemble the sandwiches: Toast buns lightly. Pile sliced brisket on the bottom bun. Drizzle generously with KC BBQ sauce. Add pickles and raw onion.
Serve KC style: Close the sandwich and serve with extra sauce on the side. Traditional accompaniments include baked beans, coleslaw, and white bread.
💡 Pro Tips & Variations
- KC sauce is the star: Kansas City BBQ is defined by its thick, sweet, tomato-and-molasses-based sauce. It's what distinguishes KC from Texas (no sauce) or Carolina (vinegar-based).
- The smoke ring: That pink ring beneath the bark is the mark of proper low-and-slow smoking. It's caused by a chemical reaction with smoke - not undercooking.
- Don't rush the rest: Resting is as important as smoking. A well-rested brisket will be juicier and more tender.
- Burnt ends bonus: The point end makes incredible burnt ends - cube it, toss in sauce, and return to smoker for 2 hours until caramelized.
- Visit the legends: Joe's Kansas City, Q39, and Gates BBQ are essential pilgrimages for any BBQ lover.
- No smoker? Use a charcoal grill with indirect heat and wood chips, or even an oven at 250F with liquid smoke in the rub.