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smoked brisket melt

BBQ Brisket Melts

James Brown
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. 
Servings 4
Calories 571 kcal
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 13 hours
Rest/Seasoning Time 5 hours
Total Time 18 hours 20 minutes

Ingredients
  

  • 1 Brisket
  • Mustard as a binder
  • Favorite brisket rub preferably pepper-forward
  • Hickory pellets for smoking
  • Apple cider vinegar
  • 3-4 tablespoons Beef tallow
  • 2 whole onions
  • 2 tablespoons Avocado oil
  • 1 tablespoons Kosher salt
  • 2 tablespoons Unsalted butter plus more for toasting
  • 8 slices Sourdough bread
  • Fried crispy onions
  • 2 slices Colby jack cheese
  • 2 slices Provolone cheese
  • 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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