BBQ Brisket Melts – PHUIIS BLOG

Description of this recipe

BBQ Brisket Melts are a culinary revelation, transforming the rich, smoky flavors of expertly smoked brisket into a comforting and indulgent sandwich experience. This recipe elevates the classic grilled cheese by layering succulent brisket, sweet caramelized onions, crispy fried onions, and a harmonious blend of Colby Jack and provolone cheeses between slices of perfectly toasted sourdough bread. Finished with a tangy BBQ sauce, each bite is a symphony of textures and tastes.

Why you will love this recipe

This BBQ Brisket Melt recipe is a guaranteed crowd-pleaser for several irresistible reasons:

Unmatched Flavor Profile: The combination of smoky brisket, sweet caramelized onions, and tangy BBQ sauce creates an explosion of flavors that dance on your palate. The savory, sweet, and smoky notes perfectly complement each other, offering a deeply satisfying culinary experience.
Textural Delight: This melt isn’t just about flavor; it’s about texture too. The tender, juicy brisket contrasts beautifully with the crispy fried onions and the gooey, melted cheese, all nestled between slices of perfectly toasted sourdough bread. This textural diversity makes each bite exciting and enjoyable.
Elevated Comfort Food: It takes the humble grilled cheese to gourmet levels by incorporating the sophisticated flavors of smoked brisket. This makes it an ideal choice for a special lunch, a hearty dinner, or even a game-day feast.
Impressive Yet Approachable: While the recipe involves smoking a brisket, the assembly of the melts is straightforward. The process is broken down into manageable steps, making it accessible for both seasoned cooks and adventurous beginners. The result is an impressive dish that seems far more complicated than it is.
Customizable: This recipe can easily be tailored to your preferences. You can adjust the amount of BBQ sauce, choose different types of cheese, or add other toppings like pickled jalapeños for an extra kick. This flexibility ensures that the final product is perfectly suited to your taste.

Ingredients:

1 whole brisket (trimmed)
2 tbsp yellow mustard (binder)
3-4 tbsp pepper-forward brisket rub
Hickory pellets (for smoking)
Apple cider vinegar (for spritzing)
3-4 tbsp beef tallow
2 whole yellow onions (diced)
2 tbsp avocado oil
1 tbsp kosher salt
2 tbsp unsalted butter (plus more for toasting)
8 slices sourdough bread
1 cup fried crispy onions
8 slices Colby Jack cheese
8 slices provolone cheese
Your favorite BBQ sauce

Preparation:

Step 1:

Prepare the Brisket: Begin by trimming the brisket of any excess fat. This step is crucial as it ensures that the rub adheres properly and the smoke penetrates evenly. Once trimmed, generously coat the entire brisket with yellow mustard. The mustard acts as a binder, helping the brisket rub stick to the meat.

Step 2:

Apply the Brisket Rub: Evenly apply the pepper-forward brisket rub over the mustard-coated brisket. Ensure that every surface is well-covered, as the rub is what imparts much of the smoky, savory flavor. Once rubbed, place the brisket in the refrigerator for 1–2 hours. This allows the flavors to meld and the rub to penetrate the meat more deeply.

Step 3:

Smoke the Brisket: Prepare your smoker with hickory pellets and a water pan to maintain moisture. Smoke the brisket at 210°F (99°C) overnight, approximately 9–10 hours, or until the internal temperature reaches 165–170°F (74–77°C). Monitor the temperature using a reliable meat thermometer to ensure accuracy.

Step 4:

Wrap the Brisket: Remove the brisket from the smoker and place it on a large sheet of butcher paper. Spritz the brisket with apple cider vinegar to add moisture and a hint of tang. Spread beef tallow generously over the brisket. The tallow adds richness and helps to keep the brisket moist during the second phase of smoking. Wrap the brisket tightly in the butcher paper.

Step 5:

Continue Smoking: Increase the smoker temperature to 250°F (121°C) and return the wrapped brisket to the smoker. Continue smoking until the internal temperature reaches 204–206°F (96–97°C). This is when the brisket becomes incredibly tender and succulent.

Step 6:

Rest the Brisket: Once the brisket reaches the desired temperature, remove it from the smoker and place it in a cooler. Allow the wrapped brisket to rest for 2–3 hours. Resting is crucial as it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket.

Step 7:

Prepare Caramelized Onions: While the brisket is resting, prepare the caramelized onions. Dice the yellow onions and sauté them in a large skillet over medium heat with avocado oil, kosher salt, and unsalted butter. Cook the onions, stirring frequently, until they are deeply golden and soft, about 30-40 minutes. The key to perfect caramelized onions is patience; low and slow cooking brings out their natural sweetness.

Step 8:

Assemble the Melts: Slice the sourdough bread into even slices. On one slice of bread, layer crispy fried onions, two slices of Colby Jack cheese, four slices of the smoked brisket, a generous portion of the caramelized onions, your favorite BBQ sauce, and two slices of provolone cheese. Top with another slice of bread.

Step 9:

Toast the Melts: Heat a cast iron skillet over medium heat with a pat of butter. Place the assembled sandwich in the skillet and toast for 3–4 minutes per side, or until the bread is golden brown and the cheese is fully melted and gooey. The cast iron skillet ensures even heat distribution, resulting in a perfectly toasted sandwich.

Step 10:

Serve: Remove the BBQ Brisket Melt from the skillet, slice it in half, and serve immediately. The combination of warm, melted cheese, tender brisket, and crispy bread is best enjoyed fresh.

COOKING Rating:

Skill Level: Intermediate (due to the brisket smoking process)

Serving Suggestions:

Serve with a side of coleslaw or potato salad for a classic BBQ pairing.
Offer a variety of BBQ sauces to cater to different taste preferences.
Pair with a crisp pickle spear to cut through the richness of the melt.
Serve with a simple green salad for a balanced meal.
Accompany with homemade potato chips or sweet potato fries.

Tips:

Brisket Quality: Start with a high-quality brisket for the best results. Look for a brisket with good marbling.
Smoke Wood: Experiment with different types of wood to find your preferred smoke flavor. Besides hickory, oak and pecan are also excellent choices for brisket.
Temperature Control: Maintaining a consistent temperature in your smoker is crucial for achieving a perfectly smoked brisket. Use a reliable thermometer and adjust the vents as needed.
Resting Time: Do not skip the resting period. It is essential for the brisket to retain its moisture and tenderness.
Cheese Selection: Feel free to experiment with different types of cheese. Gouda, pepper jack, or even a smoked cheddar would be delicious additions.
Bread Choice: While sourdough is recommended, you can use other types of bread such as brioche or Texas toast.
Caramelized Onions: Take your time when caramelizing the onions. Rushing the process can result in bitter onions.
BBQ Sauce: Choose a BBQ sauce that complements the flavor of the brisket. A tangy or sweet sauce works well.

Prep Time:

30 minutes

Cook Time:

9-10 hours (smoking) + 30 minutes (caramelizing onions) + 8 minutes (toasting)

Total Time:

Approximately 12 hours (including resting time)

Nutritional Information:

(Note: Nutritional information is approximate and can vary based on specific ingredients and portion sizes.)

Calories:

Approximately 800-1000 calories per serving

Protein:

Approximately 50-60 grams

Sodium:

Approximately 1000-1200 mg

Conclusion

The BBQ Brisket Melt is more than just a sandwich; it’s a celebration of flavors and textures that come together in perfect harmony. From the smoky, tender brisket to the sweet caramelized onions, crispy fried onions, and gooey melted cheese, every element of this melt is designed to delight your taste buds. While it requires some time and effort, the end result is a culinary masterpiece that is well worth the investment. Whether you’re hosting a backyard barbecue or simply looking to elevate your lunch game, the BBQ Brisket Melt is sure to impress. So fire up your smoker, gather your ingredients, and get ready to experience a sandwich like no other.

Questions and Answers about this Recipe:

Can I make the brisket ahead of time?
- Yes, absolutely! In fact, making the brisket a day or two in advance can enhance its flavor. After smoking and resting the brisket, slice it and store it in an airtight container in the refrigerator. When you’re ready to make the melts, simply reheat the brisket slices in a skillet or microwave until warmed through.
What if I don’t have a smoker?
- If you don’t have a smoker, you can still make a delicious version of this melt. Purchase pre-smoked brisket from a reputable butcher or BBQ restaurant. While it won’t have the exact same depth of flavor as homemade smoked brisket, it will still be incredibly tasty.
Can I use different types of cheese?
- Absolutely! The cheese selection is entirely customizable to your preferences. Colby Jack and provolone provide a classic melt, but you can experiment with other types of cheese such as gouda, pepper jack, fontina, or even a smoked cheddar for a unique twist.
What can I add to the melt to give it a kick?
- For those who enjoy a bit of heat, consider adding pickled jalapeños or a dash of hot sauce to the melt. Alternatively, you can use pepper jack cheese for a subtle spice. A drizzle of sriracha mayo would also add a delicious kick.
Is there a vegetarian option for this melt?
- While the BBQ Brisket Melt is traditionally made with meat, you can create a vegetarian version by substituting the brisket with smoked or grilled portobello mushrooms. Marinate the mushrooms in a BBQ sauce before grilling to infuse them with a smoky flavor. Then, follow the rest of the recipe as directed, using the portobello mushrooms in place of the brisket.