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The Kansas City Steak Company
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A brisket that meets the highest standards of Kansas City beef, shipped uncooked and frozen. This beef brisket is primed for your signature seasoning. Smoke or roast to your exact standards. Impress the neighbors or the judges at this summer’s BBQ Competitions.

  • 12-15 lbs
  • Brisket is individually vacuum sealed
  • Includes fat cap
  • Free Kansas City Steak Company Gourmet Guide included with each order. Get expert cooking directions, tips for cooking the best brisket, recipes and more
  • Cooking

    Prepare desired spices to create a dry rub. Liberally coat the meat with the seasoning and massage it into the meat. Make sure entire surface area of the brisket is heavily seasoned. Cover or wrap meat and let it sit at room temperature while preparing the smoker or grill.

    If using a grill, it is ready when the charcoal has burned to a white ash. Direct heat will quickly dry out your brisket. So, make sure you arrange the coals on one side of the grilling leaving an area large enough so that the brisket can cook indirectly with no coals underneath it. Another method if you only have room to use direct heat is to soak your wood chips in water (or in fruit juice) and add them to the embers. The damp wood will smolder and permeates the brisket with smoke.

    When the grill has reached 200 degrees F to 250 degrees F, scatter ¼ of your wood chips over the coals and close the grate, put your brisket on and let the smoking begin. When cooking place the fat cap of the brisket up so that the juices are absorbed back into the meat.

    Cook your brisket for 11/2 to 2 hours per pound. While it’s cooking, maintain the heat of 200 degrees F; to 225 degrees F; inside the grill. Add dry or soaked wood chips as necessary to keep temperature consistent.

    If using a smoker with indirect heat, the number one rule is to open the pit as little as possible. The prep remains the same, for the smoker though you want to keep it between 250 degrees F; and 325 degrees F;. Cook for 60-90 minutes per pound or until the internal meat temperature is at least 180 degrees F.

    Nutrition

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    Ingredients

     
    Kansas City Championship Brisket is rated 4.3 out of 5 by 8.
    Rated 2 out of 5 by from Too Tough to Eat Cooked To Package Directions I divided this brisket into thirds and cooked 3 different ways. The one I slow cooked in BBQ sauce in the crock pot is the only one that was tender. I roasted one following the provided instructions and it was so tough I couldn't eat it (I have false teeth) but guests also complained of toughness. I simmered the last third of the brisket in chunks for about 8 hours as carnitas, but it was also too tough for me to eat, even using this method. I hate saying anything negative because I buy often from KCSteaks and love most of it, and recommend to everyone.
    Date published: 2017-06-13
    Rated 5 out of 5 by from Fabulous Brisket I smoked the brisket in my big green egg and it was absolutely delicious! Tender, moist and a beautiful smoke ring. I am ordering another one noe for the 4th of July!
    Date published: 2017-06-11
    Rated 5 out of 5 by from What a Brisket! I bought this brisket to smoke and it was the best ever! It was juicy, tender and fell apart each time a fork touched it. It was great for burnt ends too. I would recommend this to any serious BBQ'er or smoker. You will not go wrong. I thought it was a little expensive, but I got my moneys worth.
    Date published: 2017-06-07
    • y_2017, m_6, d_25, h_2
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    • loc_en_US, sid_CXNGXC8F, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
    • clientName_the-kansascitysteakcompany
    • bvseo_sdk, p_sdk, 3.2.0
    • CLOUD, getContent, 32.84ms
    • REVIEWS, PRODUCT
    Rated 2 out of 5 by from Too Tough to Eat Cooked To Package Directions I divided this brisket into thirds and cooked 3 different ways. The one I slow cooked in BBQ sauce in the crock pot is the only one that was tender. I roasted one following the provided instructions and it was so tough I couldn't eat it (I have false teeth) but guests also complained of toughness. I simmered the last third of the brisket in chunks for about 8 hours as carnitas, but it was also too tough for me to eat, even using this method. I hate saying anything negative because I buy often from KCSteaks and love most of it, and recommend to everyone.
    Date published: 2017-06-13
    Rated 5 out of 5 by from Fabulous Brisket I smoked the brisket in my big green egg and it was absolutely delicious! Tender, moist and a beautiful smoke ring. I am ordering another one noe for the 4th of July!
    Date published: 2017-06-11
    Rated 5 out of 5 by from What a Brisket! I bought this brisket to smoke and it was the best ever! It was juicy, tender and fell apart each time a fork touched it. It was great for burnt ends too. I would recommend this to any serious BBQ'er or smoker. You will not go wrong. I thought it was a little expensive, but I got my moneys worth.
    Date published: 2017-06-07
    • y_2017, m_6, d_25, h_2
    • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
    • cp_1, bvpage1
    • co_hasreviews, tv_0, tr_8
    • loc_en_US, sid_CXNGXC8F, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
    • clientName_the-kansascitysteakcompany
    • bvseo_sdk, p_sdk, 3.2.0
    • CLOUD, getReviews, 32.7ms
    • REVIEWS, PRODUCT
    • bvseo_sdk, p_sdk, 3.2.0
    • CLOUD, getContent, 154.56ms
    • STORIES, PRODUCT
    • bvseo-msg: HTTP status code of 403 was returned;

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