Description
BBQ Brisket Melts are a savory delight that combines the rich, smoky flavor of tender brisket with gooey cheese, all enveloped in crispy sourdough bread. This dish is perfect for any occasion, from casual lunches to festive gatherings. With simple preparation steps and the ability to impress friends and family, these melts are sure to become a favorite in your home. The combination of flavors and textures makes each bite unforgettable. Enjoy them with your choice of dipping sauces or alongside delicious sides for a complete meal experience.
Ingredients
Scale
- 1 brisket
- Mustard (for binding)
- Pepper-forward brisket rub
- Hickory wood pellets (for smoking)
- Sourdough bread
- Colby jack cheese
- Provolone cheese
- Fried crispy onions
- Unsalted butter
Instructions
- Trim excess fat from the brisket and apply mustard as a binder.
- Generously season with your favorite pepper-forward rub and refrigerate for 1-2 hours.
- Preheat the pellet smoker to 210°F, then smoke the brisket using hickory wood pellets for 9-10 hours until it reaches an internal temperature of 165-170°F.
- Wrap the smoked brisket in butcher paper with apple cider vinegar and beef tallow. Increase the smoker temperature to 250°F and continue smoking until it reaches 204-206°F.
- Allow the brisket to rest for 2-3 hours, then slice thinly against the grain.
- Sauté diced onions in avocado oil and unsalted butter until caramelized and golden brown.
- Layer fried crispy onions, sliced brisket, cheeses, and BBQ sauce between slices of toasted sourdough bread.
- Heat a cast iron skillet on medium heat and toast assembled sandwiches on both sides until golden brown.
- Prep Time: 30 minutes
- Cook Time: 10 hours
- Category: Main
- Method: Smoking/Tasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 570
- Sugar: 3g
- Sodium: 950mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg