BBQ Brisket Melt

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BBQ brisket melts are a great way to use the meat from my foil boat brisket recipe to make some freakin' delicious sandwiches.

Prep Time15

Cook Time1

Brisket Cooking12

Total Time13 15

Course: Dinner, Lunch, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Brisket:

1 Whole Packer Brisket 12-15 lbs
2 cups Mesquite Peppercorn Lager Rub
1.5 cups Imperial Coffee Stout Rub
1 cup Beef Tallow warmed up

Melt:

6-8 American Cheese sliced
6-8 Bacon Strips
2 cups Sliced Red Onions
1 cup Sliced Jalapeños
HNY FYR BBQ Sauce
Texas Toast sliced

Instructions

Brisket:

Keeping your brisket cold, place the brisket on your cutting board fat cap side down. Next, trim the outside of the flat of any silver skin or pockets of fat. Remove the larger pocket of fat near where the flat and point meet.
Square off all sides of your brisket then cut one of the corners on the point to show you how to cut against the grain later.
Flip the brisket over and begin carefully removing fat from the fat cap. Make sure the fat cap side is about ¼ inch thick as anymore will be too much. Finally, remove most of the fat “flap” at the top of the brisket.
Once completely trimmed, season thoroughly with my Mesquite Peppercorn Lager Rub and Imperial Coffee Stout Rub (or your favorite beef rub). Place your brisket into the fridge to dry brine overnight.
Preheat your smoker for 225-250F with some added wood chunks or chips for extra smoke flavor.
Add the brisket on to the smoker fat side up. Cook the brisket until it reaches about 165-170F at the thickest and fattiest part (about 7-8 hours).
Once it has hit 165, get ready for the foil boat. Lay out 1-2 pieces of foil and add beef tallow to the foil.
Place the brisket (fat side up) on top of the beef tallow then form the foil around the brisket to make a “boat”.
Place the brisket back onto the smoker at 250F. Cook until the meat hits 201F internal or is probe tender (about 5-6 more hours).
Once it is done, pull the meat off and let it rest at room temperature for at least 2 hours but ideally overnight in a warming tray.
When it is ready to slice, unwrap and place the butcher paper to the side (save for serving or for burnt ends). Begin slicing the brisket right where you made your “against the grain” cut when prepping. Make your slices about the width of a #2 Pencil.
If slicing the point: Rotate the point 90 degrees and then slice in order to go against the grain.

Melt:

Heat your grill at high heat (around 400F) for direct cooking.
Add a cast iron skillet or plancha over the flames to heat and add some sliced bacon to the cold skillet. Cook the bacon until crispy, then pull off.
Once done, add your red onions and jalapeños to saute for 6-8 minutes until softened.
Build your brisket melt with Texas toast, slice of cheese, BBQ sauce, sliced brisket, cheese, more brisket, cheese, onions & jalapenos, more BBQ sauce, bacon and more Texas toast.
Add the melts to the skillet and toast the buns. Once golden brown, serve and enjoy!

Video

Notes

Burger Sauce

If you want to try something besides BBQ sauce in this recipe, burger sauce is a great option! There are tons of recipes out there, but my favorite is the one I use on my animal-style smashburger. Mix up 1/2 cup of mayonnaise, 1/2 cup of ketchup, 2.5 tablespoons of relish, 2 tablespoons of white vinegar and 1 tablespoon of white sugar in a bowl — and then that's it! If you'd like to add more flavor, you could also drop in a half teaspoon each of garlic powder, onion powder and smoked paprika.

Nutrition