Brisket Flats & Ribs
Source of Recipe
Lynn and Richard Kancel
List of Ingredients
1 brisket (4-pound)
Barbecue Rub
2 cups BBQ sauce your favoriteRecipe
Prepare brisket with heavier coating of rub. Don’t trim fat (gives meat flavor and tenderness). Prepare Smoker the same way you did for the ribs. When the smoker reaches 220 degrees, place your brisket inside and cook until the internal temperature reaches 160 degrees, about 4 hours, or when brisket is almost black. Wrap the brisket in foil. Don’t spritz the brisket with apple juice.
Place the brisket back into the smoker and continue cooking until the internal temperature reaches 180 degrees, about 2 more hours. ***Cook meat around 1 1/2 hours per pound. (For a 4 pound flat, cook for about 6 hours). Let cool slightly and trim any fat. Then brush on room temperature BBQ sauce, slice and serve.
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Kansas City Barbecue
Recipe courtesy Lynn and Richard Kancel
BARBECUE RUB:
2 cups sugar
1/4 cup paprika
2 teaspoons chili seasoning
1/2 teaspoon cayenne pepper
1/2 cup salt
2 teaspoon black pepper
1 teaspoon garlic powder
Combine all ingredients in shaker and use as “rub” on the following meats.
BABY BACK RIBS:
1 rack Baby Back Ribs
Barbecue Rub
Apple juice in a spritzer
2 cups BBQ sauce, your favorite
Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of “rub” and lightly coat both sides of meat.
Preparing smoker: Put charcoal in chimney with paper underneath and light. (Do not use charcoal lighter—it will taint the flavor of the meat.) Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. (Adjust if using small smoker.)
Wait until temperature of smoker reaches 220 degrees. Leave damper open so you don’t trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery (they bend rather than bounce back). Unwrap them (carefully), lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.
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