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Kansas City Style BBQ Brisket Recipe with Homemade Dry Rub and Mop Sauce Easy and Flavorful

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A flavorful Kansas City style BBQ brisket featuring a homemade dry rub and tangy mop sauce, slow-cooked to tender perfection. This recipe is approachable for backyard cooks and perfect for gatherings.

Ingredients

Scale
  • 5–6 pounds beef brisket, whole packer cut, trimmed of excess fat but leaving a thin layer for moisture
  • Yellow mustard (acts as a binder for the rub)
  • 1/4 cup paprika (smoked paprika optional)
  • 1/4 cup brown sugar, packed
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper, freshly ground
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to heat preference)
  • 1 tablespoon chili powder
  • 1 cup apple cider vinegar
  • 1/2 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon hot sauce (optional)
  • 1/2 cup water

Instructions

  1. Trim excess fat from the brisket, leaving about 1/4 inch for moisture. Pat dry with paper towels. (10-15 minutes)
  2. Rub a thin layer of yellow mustard all over the brisket to help the dry rub stick. (2 minutes)
  3. In a bowl, combine paprika, brown sugar, kosher salt, black pepper, garlic powder, onion powder, cayenne pepper, and chili powder. Adjust cayenne to taste. (5 minutes)
  4. Generously coat the entire brisket with the dry rub, pressing it into the meat. Wrap in plastic and refrigerate for at least 4 hours, preferably overnight. (5 minutes prep + marinate time)
  5. Prepare the mop sauce by combining apple cider vinegar, ketchup, Worcestershire sauce, brown sugar, hot sauce (optional), and water in a saucepan. Warm gently until sugar dissolves, then cool. (10 minutes)
  6. Preheat smoker or grill to a steady 225°F (107°C). Add hickory or oak wood chips for smoke.
  7. Place the brisket fat side up on the grate. Insert meat thermometer probe into the thickest part. Smoke for about 4-5 hours, spraying or mopping every 45 minutes with mop sauce to keep moist.
  8. When internal temperature reaches around 160°F (71°C), wrap brisket tightly in butcher paper or foil to push through the stall and retain moisture. Return to smoker.
  9. Continue smoking until internal temperature reaches 203°F (95°C), about 3-4 more hours. Check tenderness by inserting a probe or fork; it should slide in like butter.
  10. Remove brisket, keep wrapped, and let rest for at least 1 hour before slicing to redistribute juices.
  11. Slice against the grain into 1/4-inch thick pieces. Serve with extra mop sauce on the side.

Notes

Maintain a steady 225°F temperature for best results. Use hickory or oak wood chips for authentic Kansas City smoke flavor. Wrap brisket at 160°F to push through the stall without losing bark texture. Mop sauce every 45 minutes to keep moist but avoid washing off the crust. Rest brisket for at least 1 hour before slicing to retain juices. Dry rub and mop sauce can be prepared ahead and stored.

Nutrition

Keywords: Kansas City BBQ, brisket, BBQ brisket recipe, dry rub, mop sauce, smoked brisket, slow cooked brisket, backyard BBQ, smoked meat

Find it online: https://sparklespoon.com/kansas-city-style-bbq-brisket-recipe-with-homemade-dry-rub-and-mop-sauce-easy-and-flavorful/