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BBQ Brisket Melts Recipe

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★★★★★

4.8 from 110 reviews

This BBQ Brisket Melts recipe features tender, smoky brisket layered with melted Colby jack and provolone cheeses, crispy fried onions, and tangy BBQ sauce, all sandwiched between toasted sourdough bread. Perfectly smoked with hickory wood pellets and caramelized onions for a rich, savory sandwich experience.

Ingredients

Scale

For the Brisket

  • 1 brisket (5-6 lbs)
  • Mustard (enough for a light binder coat)
  • Pepper-forward brisket rub (about 3 tablespoons)
  • Hickory wood pellets (for smoking)
  • Apple cider vinegar (2 tablespoons, for wrapping)
  • Beef tallow (2 tablespoons, for wrapping)

For the Sandwich

  • Sourdough bread (8 slices)
  • Colby jack cheese (8 slices)
  • Provolone cheese (8 slices)
  • Fried crispy onions (1 cup)
  • BBQ sauce (1/2 cup, your favorite brand)
  • Unsalted butter (2 tablespoons, for toasting)

For the Caramelized Onions

  • 2 medium onions, diced
  • Avocado oil (1 tablespoon)
  • Unsalted butter (1 tablespoon)

Instructions

  1. Prepare the Brisket: Trim any excess fat from the brisket to ensure even cooking. Apply a thin layer of mustard all over the brisket as a binder to help the rub stick. Generously season the brisket with a pepper-forward rub, making sure to cover all sides. Place the brisket in the refrigerator for 1-2 hours to let the flavors penetrate.
  2. Smoke the Brisket Low and Slow: Preheat your pellet smoker to 210°F, using hickory wood pellets for a classic smoky aroma. Smoke the brisket for 9-10 hours until the internal temperature reaches 165-170°F, allowing it to develop a deep smoke ring and flavor.
  3. Wrap and Finish Smoking: Remove the brisket from the smoker and wrap it tightly in butcher paper along with 2 tablespoons of apple cider vinegar and 2 tablespoons beef tallow to keep it moist. Increase the smoker temperature to 250°F and return the wrapped brisket to the smoker. Continue smoking until the brisket reaches an internal temperature of 204-206°F, which ensures tenderness.
  4. Rest the Brisket: After smoking, let the brisket rest wrapped for 2-3 hours. This step allows the juices to redistribute, resulting in juicy, tender meat. Once rested, slice the brisket thinly against the grain.
  5. Caramelize the Onions: Heat avocado oil and 1 tablespoon butter in a skillet over medium heat. Add the diced onions and sauté slowly until they become soft and golden brown, about 15-20 minutes, stirring occasionally to prevent burning. Set aside.
  6. Assemble the BBQ Brisket Melts: Butter one side of each sourdough slice. On the unbuttered side, layer fried crispy onions, sliced brisket, caramelized onions, slices of Colby jack and provolone cheeses, and drizzle BBQ sauce. Top with another slice of sourdough, butter side up.
  7. Toast the Sandwich: Heat a cast iron skillet over medium heat. Place the assembled sandwiches in the skillet and cook until the bread turns golden brown and crispy, and the cheeses melt, about 3-4 minutes per side. Press gently with a spatula for even toasting.
  8. Serve: Remove the sandwiches from the skillet, let them cool slightly, then slice in half and serve warm to enjoy the melty, smoky flavors.

Notes

  • For best results, use a meat thermometer to monitor brisket temperature accurately.
  • Resting the brisket is crucial for juicy slices; do not skip or shorten this step.
  • You can substitute beef tallow with butter if unavailable.
  • Adjust the amount of BBQ sauce to your taste preference.
  • If you don’t have a pellet smoker, you can use a charcoal or gas smoker with hickory wood chips.
  • Caramelized onions can be made a day ahead and refrigerated for convenience.
  • Butter the bread generously for a crispier exterior when toasting.

Keywords: BBQ Brisket Melds, Smoked Brisket Sandwich, Hickory Smoked Brisket, Caramelized Onions, Grilled Cheese BBQ Sandwich

Find it online: https://busyrecipe.com/bbq-brisket-melts-recipe/