I adore a classic smoked brisket, but who’s got the time to play pitmaster all day? That’s why I adore this low-lift, oven-baked BBQ beef on bun. Inspired by the OG Gates BBQ — one of our fave stops when visiting family in Kansas City — it’s a straight-up homage to the classic Kansas City dish. We’re talkin’ thinly chopped, tender beef smothered in that iconic sweet and tangy sauce. It’s 5 1/2 hours well spent, but mostly hands-off, giving you the freedom to binge-watch the latest reality show. Just season, toss it in the oven and do your thing. To make this even more irresistible, Kenneth added his own Southern flair with a game-changing collard coleslaw on top. Believe me, you’ll want to make this a family tradition.
| Level: | Easy |
| Total: | 6 hr 30 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 1/4 cup kosher salt
- 1/4 cup coarsely ground black pepper
- 2 tablespoons smoked paprika
- 2 tablespoons packed light brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon celery seeds
- 1/2 teaspoon cayenne pepper
- 5 to 7 pounds brisket point, silver skin removed (you can ask your butcher to do it)
- 1/4 cup apple cider vinegar
- 12 burger buns, buttered and toasted
- 2 cups ketchup
- 1/4 cup packed light brown sugar
- 1/4 cup blackstrap molasses
- 1/4 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons yellow mustard
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 1/2 teaspoons kosher salt
- 1 1/4 teaspoons celery seeds
- 1 teaspoon hickory liquid smoke
- 1/2 teaspoon cayenne pepper
- 2 tablespoons unsalted butter
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 bunch collards greens, washed, stems removed, sliced 1/4 inch thick
- 2 medium carrots, peeled and grated
- 1/4 medium red onion, thinly sliced
Instructions
- For the oven BBQ brisket: Preheat the oven to 250 degrees F.
- Mix the salt, black pepper, smoked paprika, light brown sugar, granulated garlic, granulated onion, celery seeds and cayenne pepper in a medium bowl. Liberally season the brisket evenly on both sides with the mixture. Place in a baking pan.
- Add the apple cider vinegar and 1/4 cup water to the baking pan, cover the brisket loosely with foil and bake for 3 hours. Remove the foil and continue baking until the brisket internal temperature registers 180 to 190 degrees F, another 2 to 3 hours. If you don’t have an instant-read thermometer, a small knife or fork should be able to easily pierce the brisket. Cover the brisket loosely with foil and let cool for 30 minutes.
- For the Kansas City BBQ sauce: Meanwhile, add the ketchup, light brown sugar, blackstrap molasses, apple cider vinegar, Worcestershire sauce, mustard, granulated garlic, granulated onion, cumin, chili powder, salt, celery seeds, liquid smoke and cayenne pepper to a medium pot. Bring to a boil over medium heat, stirring to combine. Reduce the heat to maintain a simmer and cook, stirring occasionally, until reduced by about half, about 25 minutes. Remove from the heat, stir in the butter and let cool until ready to use.
- For the collard coleslaw: Mix the mayonnaise, apple cider vinegar, salt and black pepper in a large bowl. Stir in the collards, carrots and red onion. Cover and refrigerate until needed.
- Chop the brisket into bite-size pieces, then transfer to a large bowl and toss with half of the pan drippings and half of the BBQ sauce.
- Assemble each sandwich: Add 1/4 cup of coleslaw to each bottom bun and a generous amount of brisket, then drizzle with 1 to 2 tablespoons BBQ sauce and add the top bun.