BBQ Brisket Melts
These BBQ Brisket Melts combine tender smoked brisket with caramelized onions, crispy fried onions, Colby Jack, provolone, and BBQ sauce between buttery slices of sourdough bread.
Ingredients
- 15 1b Brisket
- 1 tbsp Mustard as a binder
- 8 tbsp Favorite brisket rub preferably pepper-forward
- Hickory pellets for smoking
- 1 cup Apple cider vinegar
- 3-4 tablespoons Beef tallow
- 2 whole whole onions
- 2 tablespoons Avocado oil
- 1 tablespoons Kosher salt
- 2 tablespoons Unsalted butter plus more for toasting
- 8 slices Sourdough bread
- 1 cup Fried crispy onions
- 4 slices Colby jack cheese
- 4 slices Provolone cheese
- 1/2 cup Favorite BBQ sauce
Instructions
- Trim brisket of excess fat and apply mustard all over as a binder.
- Season generously with a pepper-forward brisket rub and refrigerate for 1-2 hours.
- Smoke on pellet smoker at 210 degrees with hickory pellets, water pan underneath, for 9-10 hours until 165-170 degrees.
- Wrap in butcher's paper with apple cider vinegar and beef tallow, then smoke at 250 degrees until 204-206 degrees.
- Rest wrapped brisket in cooler for 2-3 hours.
- Sauté diced onions with avocado oil, kosher salt, and butter until caramelized.
- Assemble melt with sourdough bread, fried onions, Colby jack cheese, brisket slices, caramelized onions, BBQ sauce, provolone cheese, and top bun.
- Toast in cast iron skillet with butter for 3-4 minutes, flipping once.
Nutrition
Calories: 571kcalCarbohydrates: 72gProtein: 20gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 35mgSodium: 2692mgPotassium: 285mgFiber: 4gSugar: 8gVitamin A: 399IUVitamin C: 4mgCalcium: 250mgIron: 5mg
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