There are few that do bbq better than this week’s Cooking America feature - Kansas! Kansas, specifically Kansas City, is known for some of the best barbecue in all of the United States, and is home to some of the greatest legends in barbecue.
So this week I pay homage to a much-loved Midwest institution with a b-e-a-u-tiful dry-rubbed, slow-cooked smoky beef brisket. Since I live that apartment life, I used a Dutch oven and liquid smoke to mimic real smoking with actual wood chips. The liquid smoke does the trick if you don’t have access to a grill or smoker, but I’d take the real thing any day obviously.
Smoky Beef Brisket
Makes 8 to 10 servings
Prep time: 10 minutes
Cook time: 4-6 hours
2-3 lb. beef brisket, fat cap on
Salt & pepper (optional if your spice rub already includes S&P)
3 tbsp of your favorite BBQ spice rub
1 tbsp olive oil
2 tbsp liquid smoke
1. Preheat oven to 300ºF. Generously season all sides of your brisket with salt and pepper, and your favorite BBQ spice rub. I really like Herbie’s Crusting Mix for Roasts, Grills & BBQs.
2. In a large Dutch oven, heat olive oil over medium-high heat. Brown beef brisket on all side until it develops a golden brown crust.
3. Remove Dutch oven from heat and situate your beef brisket fat side up. Add liquid smoke and cover with a tight-fitting lid. Place Dutch oven in the oven and cook on low for 4 to 6 hours, checking periodically along the way. When the meat is fork-tender, or reaches an internal temperature of 175º you’re ready to pull it from the oven.
4. Let the beef brisket cool for at least 20 minutes before slicing. If desired, slather on your favorite barbecue sauce.