Kansas Smoked Brisket Sandwich
Slow-smoked brisket piled high on a soft bun, a staple of Kansas barbecue joints.
- Prep
- 20 min
- Cook
- 540 min
- Total
- 560 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 610 kcal
Equipment
- •Smoker
- •Meat thermometer
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 30
- carbs
- 42
- protein
- 38
- calories
- 610
Instructions
- 1
Rub salt and pepper all over the brisket.
- 2
Smoke at 250°F with the fat-side up for about 6 hours until a dark crust forms.
- 3
Wrap the brisket tightly in butcher paper when the inside temperature hits 165°F.
- 4
Keep smoking for about 3 more hours until it reaches 203°F and feels tender when poked.
- 5
Let the wrapped brisket rest for at least 45 minutes before slicing.
- 6
Cut into thin slices across the grain (across the lines of the meat).
- 7
Pile the brisket onto buns. Top with pickles, onion, and sauce.
- 8
Serve right away while warm.
Chef's tips
Resting is critical; do not skip it or the brisket will be dry. Slice only what you need to keep the rest juicy.
Storage
Store sliced brisket in its juices in the fridge for up to 4 days.
Reheating
Reheat in a low oven wrapped in foil with a little broth.
Common mistakes to avoid
- •Slicing with the grain instead of against it
- •Not wrapping in time, which dries the bark
Serving suggestions
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