The Chef's Table: TNF Denver vs Kansas City

Football is back in full swing which means tailgate parties, bar crawls, and lazy game days on the couch. Throughout the season,  we'll be paying homage to America’s sport by serving up some kick-ass dishes inspired by each Thursday Night Football match-up. This week Peyton Manning takes his Denver Broncos on the road to Arrowhead Stadium in Kansas City to take on the Chiefs. With that in mind we suggest:

Kansas City Slow Smoked Brisket Sandwiches paired with Mile High Liquid Nitrogen Root Beer Floats

And now: A game day-ready recipe for the ULTIMATE Smoked Brisket - Kansas City Style...

Game on! 

 

THE RECIPE: SLOW SMOKED BRSKET KANSAS CITY STYLE

WHAT YOU’LL NEED: 
 

Barbecue Sauce:
4 cups  ketchup
1 cup  cider vinegar
1 cup  packed dark brown sugar
1/4 cup  soy sauce
1/4 cup  fancy molasses
2 tbsp  dry chili seasoning or chili powder
1 tbsp liquid smoke (optional)
2 tsp dry mustard
1/2 tsp  ground allspice
1/4 tsp  cayenne pepper
1/4 tsp freshly ground black pepper


Dry Rub:
1/4 cup  Spanish or sweet Hungarian paprika
1/4 cup granulated sugar
1 1/2 tbsp kosher salt
1 1/2 tbsp freshly ground black pepper
1 tbsp lemon pepper
6 lbs beef brisket
Apple juice for spraying


 

HOW TO MAKE IT:
 

For the sauce:
In a large saucepan, combine ketchup, vinegar, brown sugar, 1/2 cup water, soy sauce, molasses, chili seasoning, liquid smoke (if using), mustard, allspice, cayenne and black pepper. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and simmer, stirring occasionally, for 45 minutes, until sauce is thickened.

For the Brisket:
Prepare the dry rub: In a small bowl, combine paprika, sugar, salt, black pepper and lemon pepper.

Place brisket on a flat surface. Rub with dry rub, coating evenly. Set aside.

Prepare a fire in your smoker. 

Place brisket directly on the smoker rack, add wood to the coals and close the lid. Smoke at 225°F to 250°F, spraying with apple juice every hour, for 8 hours, or until fork-tender. Let rest for 15 minutes, then slice across the grain.