Entree: United States – Great Plains United States – Kansas BBQ Brisket

Serving Size: 6

Approximate Time

Prep 50 min

Cook 9 hrs

Additional 1 hr

Total 10 hrs

Ingredients

Brisket and rub
- 1 whole packer brisket, 5–6 lb (2.3–2.7 kg), trimmed to about 4.5 lb (2.0 kg) usable
- 3 tbsp (45 ml) kosher salt
- 3 tbsp (45 ml) coarsely ground black pepper
- 2 tbsp (30 ml) paprika (preferably smoked)
- 2 tbsp (30 ml) brown sugar, packed
- 1 tbsp (15 ml) garlic powder
- 1 tbsp (15 ml) onion powder
- 1 tsp (5 ml) cayenne pepper (optional, to taste)
- 2 tbsp (30 ml) vegetable oil

Kansas-style tomato BBQ sauce
- 2 tbsp (30 ml) unsalted butter
- 1 small yellow onion, finely chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 9 g)
- 2 cups (480 ml) ketchup
- 1/2 cup (120 ml) apple cider vinegar
- 1/2 cup (120 ml) water
- 1/2 cup (120 g) packed dark brown sugar
- 3 tbsp (45 ml) molasses
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp (5 ml) smoked paprika
- 1/2 tsp (2.5 ml) ground black pepper
- 1/2 tsp (2.5 ml) kosher salt
- Pinch cayenne (optional)

Smoked potatoes (starch)
- 6 medium russet potatoes, about 1.5–2 lb (700–900 g) total
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 ml) kosher salt
- 1/2 tsp (2.5 ml) freshly ground black pepper

Sweet-vinegar coleslaw (vegetable)
- 1 small head green cabbage, shredded, about 8 cups (600 g)
- 2 medium carrots, grated, about 1 cup (120 g)
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) honey
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 ml) kosher salt
- 1/4 tsp (1.25 ml) black pepper

Optional finishing and serving
- 2 tbsp (30 ml) reserved BBQ sauce for glazing
- Pickle slices and hamburger buns or cornbread, for serving

Instructions

Short Description:
Slow-smoked beef brisket rubbed with a savory-sweet spice blend and served with a thick, sweet Kansas-style tomato-based BBQ sauce, plus smoked potatoes and a crisp sweet-vinegar coleslaw to make a complete main-course meal.

Regional Notes:
This Kansas variation is slow-smoked over hardwood and finished with a generously sweet, thick tomato-based sauce (more saccharine and viscous than many other styles). The emphasis is on a glossy, ketchup-molasses tomato sauce and a slightly sweeter rub than neighboring regional brisket styles.

1. Trim and season brisket: Trim excess hard fat from the brisket leaving about 1/4 inch (6 mm) fat cap. Mix salt, pepper, paprika, brown sugar, garlic powder, and onion powder. Rub brisket lightly with oil, then apply the rub evenly over all surfaces. Refrigerate uncovered for at least 2 hours or overnight for best flavor.
2. Prepare smoker: Preheat smoker to a steady 225°F (107°C). Use hickory, oak, or a blend of fruitwood and hickory for a balanced smoke profile. Place a water pan in the smoker to help maintain humidity.
3. Start smoking brisket: Place brisket fat-side up on the smoker grates. Smoke until the internal temperature reaches about 160°F (71°C) and a dark bark has formed, roughly 4–6 hours depending on size and smoker consistency.
4. Wrap and continue: At 150–165°F (65–74°C) if the brisket hits a stall, wrap brisket tightly in butcher paper or heavy-duty foil (butcher paper preserves bark better). Return to smoker and continue smoking until internal temperature reaches 200–203°F (93–95°C) and a probe slides in with little resistance (tenderness test), about another 3–6 hours.
5. Rest brisket: Remove brisket from smoker and let rest wrapped in a cooler or oven (turned off) for at least 1 hour to let juices redistribute. Do not skip this step.
6. Make Kansas-style tomato BBQ sauce: While the brisket smokes or rests, melt butter in a medium saucepan over medium heat. Add onion and cook until translucent, 5–7 minutes. Add garlic and cook 30 seconds. Stir in ketchup, vinegar, water, brown sugar, molasses, Worcestershire, Dijon, smoked paprika, salt, pepper, and cayenne. Bring to a simmer and cook gently, uncovered, stirring occasionally, until thickened to a glossy, pourable consistency, 15–25 minutes. Adjust sweetness or acidity to taste. Keep warm.
7. Smoke the potatoes: Toss scrubbed potatoes with olive oil, salt, and pepper. Place whole on the smoker during the last 1.5–2 hours of brisket cooking (or on a separate rack) until tender when pierced with a fork. If you do not have smoker space, bake at 400°F (200°C) on a rimmed sheet for 60–75 minutes until tender.
8. Make coleslaw: In a large bowl whisk mayonnaise, apple cider vinegar, honey, Dijon, salt, and pepper. Add shredded cabbage and grated carrots and toss to combine. Chill until serving; flavors meld after 30 minutes.
9. Slice and glaze brisket: Unwrap the rested brisket and trim any excess fat if desired. Slice brisket against the grain into 1/4-inch to 1/2-inch (6–12 mm) slices. If desired, lightly brush slices with reserved warm BBQ sauce or serve sauce on the side for diners to spoon.
10. Plate and serve: Arrange sliced brisket with a portion of smoked potato and a scoop of coleslaw per person. Offer additional Kansas-style tomato BBQ sauce, pickles, and buns or cornbread. Leftovers keep well and benefit from reheating gently with additional sauce to maintain moisture.