KC Brisket Plate Recipe

Preparing the Brisket

Trim the brisket of excess fat, leaving about 1/4 inch for flavor. Combine salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar in a bowl to create a dry rub. Generously rub this mixture all over the brisket. Wrap in plastic wrap and let it marinate in the refrigerator for at least 4 hours, preferably overnight.

Smoking the Brisket

Preheat your smoker to 225°F (107°C). Soak wood chips in water for at least 30 minutes. Place the brisket on the smoker grate and add the soaked wood chips to the smoker box. Smoke the brisket for about 1.5 hours per pound, or until the internal temperature reaches 195°F (90°C).

Preparing the Burnt Ends

Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for 30 minutes. Cut the brisket into cubes for burnt ends, placing them in a separate pan. Toss with some BBQ sauce and return them to the smoker for an additional 1 hour.

Serving

Slice the remaining brisket against the grain and serve on a plate alongside the burnt ends. Drizzle additional BBQ sauce over the top if desired.