Ingredients
- •1 whole packer brisket (12–15 lbs)
- •¼ cup brown sugar
- •2 tbsp paprika
- •2 tbsp chili powder
- •2 tbsp black pepper
- •2 tbsp kosher salt
- •1 tbsp garlic powder
- •1 tbsp onion powder
- •1 tsp cayenne pepper
- •2 cups KC-style BBQ sauce (thick and sweet)
- •Wood chunks (hickory or apple wood)
- •For serving: coleslaw, baked beans, cornbread
Instructions
1
Trim brisket leaving 1/4-inch fat cap
2
Mix brown sugar, paprika, chili powder, pepper, salt, garlic, onion, and cayenne
3
Rub brisket heavily with sweet rub
4
Refrigerate 4–12 h
5
Vacuum seal
6
Sous vide at 155°F (68°C) for 36 h
7
Remove from bag and pat dry
8
Prepare smoker for 225°–250°F with hickory or apple wood
9
Smoke brisket for 2 h
10
Brush with thick layer of BBQ sauce
11
Continue smoking 1–2 more hours, basting every 30 min
12
Bark should be sweet, sticky, and caramelized
13
Rest 1 h wrapped in foil
14
Slice and serve with extra sauce, coleslaw, beans, and cornbread
Notes
- •KC-style is sweeter than Texas-style
- •The sauce caramelizes into a sticky glaze
- •Brown sugar in rub adds sweetness
- •Great for people who like sweeter BBQ
Nutrition information
Calories
620 cal
Protein
42g
Fat
44g
Carbs
18g
Tags
kansas citybbqsweetsmokedglazed