Kansas City Style Brisket

Hickory smoked beef brisket in the Kansas City tradition: tender slices with a dark, peppery bark, ready to pile on a platter or a sandwich and dress with a thick, sweet and tangy sauce.

What makes brisket "Kansas City style"

Kansas City is famous for smoking a little bit of everything: beef, pork, ribs, chicken, sausage and more. Brisket holds a special place on that menu. A Kansas City style brisket is typically seasoned with a rub that may include a touch of sugar and paprika along with salt and pepper, smoked low and slow, often over hickory, and served sliced with a tomato-based barbecue sauce that is thick, sweet and tangy, often with molasses or brown sugar in the mix.

That sauce is the big difference from central Texas, where brisket is usually seasoned with little more than salt and pepper and served with sauce on the side, if at all. In Kansas City, the sauce is part of the experience. Read more in our Kansas City barbecue guide and our Kansas City sauce guide.

Point, flat and burnt ends

A whole beef brisket has two muscles. The flat is long, lean and even, which makes it ideal for neat slices. The point sits on top of one end, thicker and much fattier, with a richer texture. Kansas City barbecue turned the crusty, fatty ends of the point into a celebrated dish of its own: burnt ends, cubes of smoky brisket with plenty of bark, often sauced and returned to the smoker until sticky. Many smoked briskets sold ready to eat are sliced flat, while burnt ends are frequently sold or served separately.

How to serve a ready-smoked brisket

Fully cooked smoked brisket usually arrives chilled or frozen and needs only to be thawed and reheated. Always follow the instructions that come with the product. These general tips help keep the texture right:

  • Thaw in the refrigerator. The USDA Food Safety and Inspection Service (FSIS) calls the refrigerator the best way to safely thaw meat. Allow time; a large package can take a day or more.
  • Reheat gently and covered. Brisket dries out if it is blasted with high heat. Low oven heat, a covered pan, and a splash of broth or the meat's own juices help keep it moist.
  • Reheat to a safe temperature. FSIS advises reheating leftovers and previously cooked foods to 165 °F, checked with a food thermometer. Sauces and gravies should be brought to a rolling boil.
  • Slice against the grain. If your brisket arrives whole or in a large piece, slice across the grain in pencil-thick slices for tender bites.
  • Sauce at the table. Warm the sauce separately and let people add as much as they like.

Kansas City brisket on the table

The classic Kansas City way is simple: sliced brisket on white bread or a bun, a generous drizzle of sauce, and maybe a few pickles. For a platter, serve sliced brisket with baked beans, coleslaw, potato salad or fries. Leftover brisket makes excellent hash, tacos, chili or a brisket grilled cheese.

A brisket sandwich, Kansas City style

  1. Warm sliced brisket in a covered pan with a little broth until heated through.
  2. Toast a soft bun or use plain white bread, as many barbecue joints do.
  3. Pile on the brisket, spoon over warm Kansas City style sauce, and top with dill pickle slices or a little coleslaw.
  4. Serve with extra sauce and a stack of napkins.

Storing leftovers

Refrigerate cooked brisket within two hours of serving, or within one hour if it has been sitting out on a day above 90 °F. Pack it in shallow containers so it cools quickly. FSIS says leftovers keep in the refrigerator for 3 to 4 days, or 3 to 4 months in the freezer for best quality (frozen food stays safe longer but can lose moisture and flavor). Brisket freezes well in its juices, tightly wrapped.

Smoke your own instead?

If you would rather cook a brisket from scratch, start with a raw whole brisket such as the Nebraska Angus brisket and follow our step-by-step brisket guide. For a Kansas City flavor, add a little brown sugar and paprika to your rub, smoke with hickory, and finish with your favorite Kansas City style sauce.

Related reading

Frequently asked

Can I reheat brisket in the microwave?

Yes, for a small portion. Cover it, add a splash of liquid, and heat in short bursts, rotating so it heats evenly. FSIS notes microwaves have cold spots, so check the temperature in several places and make sure it reaches 165 °F.

Should I slice it before or after reheating?

A larger piece stays juicier when reheated whole and sliced just before serving.

Sources

Affiliate disclosure: HogPit.com participates in the Amazon Services LLC Associates Program. As an Amazon Associate, HogPit.com earns from qualifying purchases. If you buy through a product link on this site, HogPit.com may earn a commission at no extra cost to you.