Folks in Kansas City take their barbecue seriously, as this brisket recipe shows. It came from Danny Edwards, son of legendary K.C. pit master Jake Edwards.
Seven hours on the grill makes for a very tender, moist, and delicious brisket.
1 (8-lb.) beef brisket, untrimmed
1⁄2 cup Paul Kirk's Dry Rub
Freshly ground black pepper
2 large yellow onions, peeled and quartered (optional)
Prepare and preheat grill. Danny uses hickory and recommends indirect heat, so if using a standard charcoal grill, arrange coals to one side so as not to cook the brisket directly over the hot coals. See Tips, Tricks, and Techniques for Turning Out Perfect Barbecue. Grill is ready when the temperature reaches 265°.
Blot brisket with paper towels, then sprinkle rub on both sides. Place brisket, fat side up, in a disposable aluminum pan. Arrange onions around meat, then add enough water to come just to top of brisket.
Place pan on grill rack, close lid, and cook for 6-7 hours, adding coals and wood as needed. Because grills have hot spots, rotate pan occasionally. If water boils, your fire is too hot; close a vent to lower heat. Midway through cooking, turn brisket over and add more water. Do not let water boil away.
Brisket, which shrinks by almost half in cooking, is done when fork-tender. Remove pan from grill, transfer meat to a cutting board, and let rest for 15 minutes. Trim fat and discard. Save tapered end of brisket, where grain runs opposite to rest of meat, for Burnt Ends. Slice and serve.