Kansas City Barbecued Brisket

Name: Kansas City Barbecued Brisket
Yield: Serves 8 to 10
Cuisine: American
Ingredients: 1 1/2 tablespoons, paprika; 1 1/2 tablespoons, packed brown sugar; 1 tablespoon, chili powder; 1 tablespoon, pepper; 2 teaspoons, salt; 1 teaspoon granulated, garlic; 1 teaspoon, onion powder; 1 (5- to 6-pound), beef brisket, flat cut, fat trimmed to ¼ inch; 2 cups, wood chips; 1 (13 by 9-inch), disposable aluminum roasting pan; 1 cup, ketchup; 1 cup, water; 3 tablespoons, molasses; 1 tablespoon, hot sauce

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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.

SERVES8 to 10

TIME7 to 7½ hours, plus 6 hours marinating

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...

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