Kansas City Brisket Recipe Chef Tom X All Things Barbecue

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Kansas City Brisket Recipe | Chef Tom | All Things Barbecue • Chef Tom is going old school with a Classic Kansas City Brisket recipe today. We're not throwing shade on a nice Texas brisket, but any time you're in Kansas City, we recommend trying the brisket and burnt ends. After separating the Creekstone brisket before the wrap, you end up with two pieces of meat prepared differently that cover the spectrum between savory and sweet. Prepared on the Yoder Smoker YS640s, this one is sure to have a great texture and smoky flavor. Seasoned with Big Rick's Jalapeno Honey Mustard, Bovine Bold, and Yoder Smokers Beef Rub, this definitely scratches your brisket itch. Check out the full recipe below! • ► Find the full recipe here on ATBBQ: https://www.atbbq.com/blogs/recipes/o... • ► Buy Creekstone Farms Beef Here: https://shop.creekstonefarms.com/ • #ATBBQ #begoodtooneanother • SUBSCRIBE for NEW RECIPES every Tuesday + Thursday: https://bit.ly/3fDhNtT • ► WATCH OUR FAVORITES NOW!: https://bit.ly/33euiXM • _________________________________________________ • ** FOLLOW US ** • FACEBOOK: / allthingsbbq • TWITTER: @atbbq • INSTAGRAM: @atbbq @cheftomjackson • TIKTOK: @allthingsbbq • 00:00 Introduction • 00:52 Trimming The Brisket • 02:25 Seasoning The Brisket • 04:59 Overnight Smoking Technique • 05:27 On The Grill • 05:53 Separating Flat Point • 06:40 Wrapping The Flat Point • 07:52 Cubing The Point • 08:51 Burnt Ends On The Grill • 09:16 Slicing Serving • 10:04 Let's Get A Taste! • 11:01 Like Subscribe!

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