BBQ Brisket Melts

Ready to make some amazing BBQ Brisket Melts? This recipe combines smoky brisket, melted cheese, and toasted sourdough bread. It’s perfect for anyone who loves a good sandwich. We’ll show you how to prepare the brisket, make caramelized onions, and build the melt step by step. Let’s get started on this delicious sandwich that everyone will love.

Pellet Brisket Overnight: Pros and Cons

Smoking brisket on a pellet smoker overnight offers both benefits and challenges. The low and slow cooking process, at 210 degrees using hickory pellets, infuses the meat with a deep, smoky flavor that’s hard to achieve through other cooking methods. However, it requires careful planning and monitoring, especially in maintaining a consistent temperature and managing the smoke level to ensure the brisket doesn’t become overly bitter.

Trimming Brisket

Trimming the brisket before smoking is crucial for a couple of reasons. Removing excess fat ensures the rub and smoke can penetrate the meat more effectively, while also promoting an even cook. A well-trimmed brisket also results in better bark formation, which is essential for that sought-after crispy exterior.

Why Resting Brisket is Important

Resting the brisket post-cooking is a step that should never be overlooked. This period allows the juices to redistribute throughout the meat, ensuring that every slice is moist and tender. Additionally, resting in a cooler for 2-3 hours helps to gently continue the cooking process to perfection, resulting in a brisket that’s both flavorful and easy to slice.

Ingredients:

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

Instructions:

Start by trimming the brisket of any excess fat and apply mustard all over as a binder. Then, generously season it with your favorite pepper-forward brisket rub. Allow the brisket to sit in the fridge for 1-2 hours to let the rub infuse. At 10pm, place the brisket on the top shelf of your pellet smoker, setting a water pan underneath to maintain moisture. Smoke overnight at 210 degrees using hickory pellets for 9-10 hours or until the brisket reaches an internal temperature of 165-170 degrees Fahrenheit.

Once the brisket hits the target temperature, remove it and wrap it in butcher’s paper. Spritz the butcher paper with apple cider vinegar, and spread 3-4 tablespoons of beef tallow over the brisket before wrapping. Increase the smoker’s temperature to 250 degrees and return the brisket to smoke until it becomes probe tender, or reaches an internal temperature of 204-206 degrees Fahrenheit. Afterward, keep the brisket wrapped and place it in a cooler to rest for 2-3 hours.

During the final hour of resting, prepare the caramelized onions. Dice two whole onions and sauté them in a pan with two tablespoons of avocado oil, one tablespoon of kosher salt, and two tablespoons of unsalted butter until they’re golden and soft.

For the melt assembly, start with slices of sourdough bread. On the bottom bun, layer fried crispy onions, two slices of Colby jack cheese, four slices of brisket, the caramelized onions, your favorite BBQ sauce, and two slices of provolone cheese. Cap it with the top bun. To toast, heat a cast iron skillet over medium heat with some butter, place the brisket melt in the skillet, and toast for 3-4 minutes, flipping once, until both sides are golden brown.

Below is a printable recipe card for the BBQ Brisket melts!