BBQ Brisket Melts (Print-Friendly Version)
Hickory-smoked brisket with melty cheese, caramelized onions, and BBQ sauce on buttery toasted sourdough bread.
# Ingredients:
→ Brisket Preparation
01 -
Brisket
02 -
Mustard
03 -
Pepper-forward brisket rub
04 -
Hickory pellets
05 -
Apple cider vinegar
06 -
Beef tallow, 3-4 tablespoons
→ Caramelized Onions
07 -
Whole onions, 2
08 -
Avocado oil, 2 tablespoons
09 -
Kosher salt, 1 tablespoon
10 -
Unsalted butter, 2 tablespoons
→ Sandwich Assembly
11 -
Sourdough bread
12 -
Fried crispy onions
13 -
Colby jack cheese, 2 slices
14 -
Provolone cheese, 2 slices
15 -
Favorite BBQ sauce
16 -
Unsalted butter, for toasting
# Steps:
01 -
Trim brisket of excess fat and apply mustard evenly as a binder. Season generously with pepper-forward brisket rub and refrigerate for 1-2 hours.
02 -
Smoke at 210°F on a pellet smoker using hickory pellets with a water pan underneath for 9-10 hours until internal temperature reaches 165-170°F.
03 -
Wrap brisket in butcher's paper with apple cider vinegar and beef tallow. Smoke further at 250°F until internal temperature reaches 204-206°F.
04 -
Allow the wrapped brisket to rest in a cooler for 2-3 hours.
05 -
Sauté diced onions with avocado oil, kosher salt, and unsalted butter until caramelized.
06 -
Assemble melt using sourdough bread, slices of brisket, caramelized onions, fried onions, Colby jack cheese, BBQ sauce, provolone cheese, and the top bun.
07 -
Toast assembled sandwich in a cast iron skillet with unsalted butter for 3-4 minutes, flipping once until golden and crisp.