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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 Book included with each order. Get expert cooking directions, tips for cooking the best brisket, recipes and more


Thaw brisket in the refrigerator for 1-2 days or until thawed. Season with your favorite dry rub.

Grill - Prepare grill for indirect grilling, pushing coals all to one side. When the coals are ash-covered, sprinkle soaked wood chips over coals; add six to eight charcoal briquettes. Place brisket, fat side up, on grill grid with no coals underneath. Cover and let the smoking begin. The inside grill temperature should be between 200°F to 250°F. Plan on 1½ to 2 hours per pound, maintaining the grill temperature by adding additional coals as needed. If using a smoker, follow manufacturer’s directions.


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