Kansas City Barbecued Brisket
Appears in Cook's Country June/July 2010
Good news: Even without a barbecue pit in your backyard, you can make smoky, succulent barbecued brisket at home.
WHY THIS RECIPE WORKS
Scoring the fat cap on the brisket helps it render and lets the potent spice rub penetrate the meat. (We like to rub it the day before for deep seasoning.) We put the brisket on the cooler side of the grill for gentle cooking, having set it...