Recreating Paul Rudd’s favorite kc sandwich completely from scratch

By Alex Chung
Writer for Pro Home Cooks

Onion Rings:


  • 1 Cup of flour

  • 2 Tablespoons of the brisket spice mix

  • 1 Ice water

  • 1 cup of panko bread crumbs

  • 1 large yellow onion


  1. Start your assembly by placing a wire rack on top of a sheet pan

  2. In a medium sized bowl, combine the flour, brisket mix, and ice water until a batter similar to pancake batter forms.

  3. Then on a large plate, pour out the panko bread crumbs.

  4. Next, peel your onion and cut into 5 round sections. Carefully pop out each layer of the onion round creating onion rings.

  5. Start by place one onion ring into the batter being sure to coat all of its surfaces.

  6. Then take it out and place it into your panko bread crumbs. With your dry hand toss the panko into all of the crevices of the onion.

  7. Take it out and place it onto the wire rack. Repeat the last two steps until you have used up all of your onion rings.

  8. Get a large pot filled with 2 inches of oil and bring that to 375 degrees fahrenheit.

  9. Add in as many onion rings to fill your pot in a single layer and let the temp drop down to 350 degrees fahrenheit.

  10. Cook as many batches as you need and then let them cook off

Spice Mix:


  • 1 Tablespoon of brown sugar

  • 1 Teaspoon of onion powder

  • 1 Teaspoon of garlic powder

  • 1 Teaspoon of smoked paprika

  • 1 Teaspoon of mustard powder

  • 1 Teaspoon of smoked salt

  • ½ Teaspoon of chili

  • 1 Teaspoon of fresh cracked pepper


  1. In a bowl, add everything in and combine together to create your own spice rub!

Indoor Smoked Brisket:


  • 2 pounds of brisket

  • 6 cups of water

  • 5 ounces of salt

  • 3 ounces of brown sugar

  • 2 ounces of Liquid Smoke

  • 2 ounces of Molasses

  • ½ ounce of Liquid Aminos

  • 1 teaspoon of Nitrate (for color)

  • Spice Mix (recipe above)


  1. In a large pot, warm up the water and add the salt and sugar. Mix until both the sugar and salt have dissolved. Shut off the flame and let it cool while you work on the brisket. NOTE: You don’t want to boil the water. You just want it warm enough to melt the sugar and salt.

  2. If you have too much fat on your brisket, then go ahead and trim off some of the fat.

  3. Drop in your brisket to your brine and let it sit there 24 hours or up to 1 week depending on the size. I let mine sit for 1 day since it was only 2 pounds.

  4. The next day, make your glaze by combining the liquid smoke, molasses, and liquid aminos.

  5. Brush the glaze onto the brisket and then transfer it over to a Ziploc bag and sous vide it at 154 degrees fahrenheit for 24 hours.

  6. An hour before the brisket is done brining add in the nitrate and let that brine for the remaining hour.

  7. Once the brisket has finished cooking, take it out of the ziploc and brush the glaze on it again.

  8. Meanwhile, preheat your oven to 250 degrees fahrenheit and pack on your dry rub.

  9. Bake the brisket for 3 – 4 hours to really develop the crust.

  10. Once it’s done, let it cool a little bit and cut into that bad boy!


By Alex Chung
Senior Food Writer at Pro Home Cooks
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