Father’s Day Brisket

Prep Time: 6 Hours | Cook Time: 3 Hours
Yield: Serves 10-15
  • 1 Whole Brisket, fat trimmed to 1/2", about 12-15 lbs
  • BBQ Seasoning
  • 16-24 oz. Beer
June 21, 2015


He’s the one who brings you gas when you’re broken down on the side of the freeway, the one who made silly songs about you and your siblings that you all sing to this day; he’s the one who scoops you up and carries you into the house after falling off your bike, who nibbles on cookies and cold tea out of plastic teacups while sitting in a tiny chair, helps you make repairs in your first home, he’s the one who drives out to help your roommate replace her headlight.  Dad is always there to make you feel safe and loved.

To us, Father’s Day isn’t some Hallmark Holiday.  It’s a day where we take time to get together and appreciate the love and support our Dad has given us our whole lives, because we know we wouldn’t be where we are without him.  And with any celebration, good food is a must!  We decided to celebrate our Dad with smoked beef brisket, potato salad, baked beans, and a cold beer.


The night before: Take brisket out of package and place on a platter or tray.  Rub generously with BBQ seasoning (KC uses their own blend with ancho chiles, paprika, dry mustard, and coffee grounds, but any good seasoning mix will work great).  Place back in refrigerator and allow to sit overnight.

The next morning:  Take the brisket out of the refrigerator, uncover and prep the smoker.  If you are using an electric smoker, go ahead without preheating and set the temperature to 200-225 degrees, making sure to follow manufacturer’s suggestions.  If using a charcoal smoker, prep the coals and allow to come to temp before placing the meat inside.  Smoke the meat for at least 5 hours.  We recommend hickory or maple.

Next, take the brisket out of the smoker and place in a large pan with sides.  Pour the beer into the pan, cover the brisket, and braise for another 2-3 hours or until the brisket is easily pulled apart with a fork.  Allow to rest in its juices for 15-20 minutes.

To carve, cut the Brisket where the grain changes in the meat.  Turn the meat and cut against the grain (if the grain is running right to left across your board, you’re good to go – cut parallel to that).  Top with a little bit of the pan juices and you’re ready to eat!  We served it with our signature Spicy Bourbon BBQ sauce, but if Dad has more of a sweet tooth, a honey BBQ would go great as well.



Kathryn Wandrie is the head chef and co-owner of KC Catering. Though she is trained in French Classical Cuisine, she expands the boundaries of her culinary education by experimenting with new techniques, cuisines and methods. When she's not cheffing, you can find her on the family farm, spending time with family, or reading a good novel.

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