Ingredients
Brisket (smoked, as per instructions below)
Mustard (for binder)
Favorite brisket rub (pepper-forward)
Hickory pellets (for smoking)
Apple cider vinegar (for spritzing)
Beef tallow (3-4 tablespoons)
2 whole onions (for caramelized onions)
Avocado oil (2 tablespoons)
Kosher salt (1 tablespoon)
Unsalted butter (2 tablespoons, plus more for toasting)
Sourdough bread
Fried crispy onions
Colby jack cheese (2 slices)
Provolone cheese (2 slices)
Favorite BBQ sauce
Directions
1. Prepare the Brisket:
Trim excess fat from the brisket and apply mustard as a binder. Generously season with a pepper-forward brisket rub. Let it rest in the fridge for 1-2 hours to allow the rub to infuse the meat.
Preheat your pellet smoker to 210°F and add hickory pellets. Place the brisket on the smoker’s top shelf with a water pan underneath for moisture retention. Smoke overnight for 9-10 hours, or until the brisket reaches an internal temperature of 165-170°F.
2. Wrap the Brisket:
Once the brisket hits the desired temperature, remove it from the smoker. Wrap it in butcher’s paper, spritz the paper with apple cider vinegar, and spread beef tallow over the brisket. Increase the smoker’s temperature to 250°F, and return the wrapped brisket to smoke until it reaches an internal temperature of 204-206°F.
Afterward, rest the brisket in a cooler, wrapped, for 2-3 hours.
3. Caramelize the Onions:
During the final hour of resting, dice two whole onions. Sauté them in a pan with avocado oil, kosher salt, and butter over medium heat. Cook until golden and caramelized, about 20-25 minutes.
4. Assemble the Melt:
Take slices of sourdough bread and butter one side of each slice. On the unbuttered side of the bottom slice, layer fried crispy onions, Colby jack cheese, four slices of brisket, caramelized onions, BBQ sauce, and provolone cheese. Cap with the second slice of sourdough, buttered side facing up.
5. Toast the Sandwich:
Heat a cast iron skillet over medium heat. Toast the brisket melt for 3-4 minutes on each side, or until the bread is golden and crispy, and the cheese has melted.
Prep Time: 1 hour (brisket preparation time not included) / Cook Time: 12-13 hours (including smoking and resting time) / Total Time: 13 hours 30 minutes / Kcal: ~700 per sandwich / Servings: 4 sandwiches
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Ingredients
Brisket (smoked, as per instructions below)
Mustard (for binder)
Favorite brisket rub (pepper-forward)
Hickory pellets (for smoking)
Apple cider vinegar (for spritzing)
Beef tallow (3-4 tablespoons)
2 whole onions (for caramelized onions)
Avocado oil (2 tablespoons)
Kosher salt (1 tablespoon)
Unsalted butter (2 tablespoons, plus more for toasting)
Sourdough bread
Fried crispy onions
Colby jack cheese (2 slices)
Provolone cheese (2 slices)
Favorite BBQ sauce
Directions
1. Prepare the Brisket:
Trim excess fat from the brisket and apply mustard as a binder. Generously season with a pepper-forward brisket rub. Let it rest in the fridge for 1-2 hours to allow the rub to infuse the meat.
Preheat your pellet smoker to 210°F and add hickory pellets. Place the brisket on the smoker’s top shelf with a water pan underneath for moisture retention. Smoke overnight for 9-10 hours, or until the brisket reaches an internal temperature of 165-170°F.
2. Wrap the Brisket:
Once the brisket hits the desired temperature, remove it from the smoker. Wrap it in butcher’s paper, spritz the paper with apple cider vinegar, and spread beef tallow over the brisket. Increase the smoker’s temperature to 250°F, and return the wrapped brisket to smoke until it reaches an internal temperature of 204-206°F.
Afterward, rest the brisket in a cooler, wrapped, for 2-3 hours.
3. Caramelize the Onions:
During the final hour of resting, dice two whole onions. Sauté them in a pan with avocado oil, kosher salt, and butter over medium heat. Cook until golden and caramelized, about 20-25 minutes.
4. Assemble the Melt:
Take slices of sourdough bread and butter one side of each slice. On the unbuttered side of the bottom slice, layer fried crispy onions, Colby jack cheese, four slices of brisket, caramelized onions, BBQ sauce, and provolone cheese. Cap with the second slice of sourdough, buttered side facing up.
5. Toast the Sandwich:
Heat a cast iron skillet over medium heat. Toast the brisket melt for 3-4 minutes on each side, or until the bread is golden and crispy, and the cheese has melted.
Prep Time: 1 hour (brisket preparation time not included) / Cook Time: 12-13 hours (including smoking and resting time) / Total Time: 13 hours 30 minutes / Kcal: ~700 per sandwich / Servings: 4 sandwiches
