Kansas City barbecued brisket from Cook's Country Eats Local: 150 Regional Recipes You Should be Making No Matter Where You Live (page 209) by Editors of Cook's Country Magazine

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Notes about this recipe

  • Shewi128 on August 15, 2022

    This was a fantastic recipe. The technique of starting on the grill and finishing in the oven made the brisket very tender. As long as you slice it thin, it's very tender. The flavor with the rub and sauce was delicious. I don't eat red meat, but I took a small bit and the combo of the dry rub and wet sauce was great. If I ever buy brisket for a crowd, this recipe would be it!

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