Description
This BBQ Brisket Melts recipe features tender, slow-smoked brisket layered with melted Colby jack and provolone cheeses, crispy fried onions, and tangy BBQ sauce between toasted sourdough slices. Smoked low and slow with hickory pellets for rich flavor, then assembled and pan-toasted to golden perfection for a comforting, flavorful sandwich experience.
Ingredients
Scale
Brisket and Smoking
- 1 whole brisket (trimmed of excess fat)
- Mustard (for binding, about 2 tbsp)
- Pepper-forward brisket rub (2-3 tbsp)
- Hickory wood pellets (for smoking)
- Apple cider vinegar (about 1/4 cup, for wrapping)
- Beef tallow (2-3 tbsp, for wrapping)
Sandwich Assembly
- Sourdough bread (8 slices)
- Colby jack cheese (8 slices)
- Provolone cheese (8 slices)
- Fried crispy onions (1 cup)
- Unsalted butter (3 tbsp, for toasting)
- Avocado oil (1 tbsp, for caramelizing onions)
- BBQ sauce (1/2 cup, for layering)
- Diced onions (1 medium onion)
Instructions
- Prepare the Brisket: Trim any excess fat from the brisket then apply mustard all over the surface as a binder. Generously season the brisket with a pepper-forward rub. Refrigerate the brisket for 1-2 hours to let the flavors meld.
- Preheat the Smoker: Set your pellet smoker to 210°F and add hickory wood pellets. Place the brisket in the smoker and smoke it low and slow for 9-10 hours until the internal temperature reaches 165-170°F.
- Wrap and Continue Smoking: Remove the brisket and wrap it tightly in butcher paper along with apple cider vinegar and beef tallow. Increase smoker temperature to 250°F and continue smoking the brisket until it reaches 204-206°F internal temperature.
- Rest the Brisket: Allow the brisket to rest, still wrapped, for 2-3 hours. This helps redistribute juices and develop tenderness.
- Caramelize the Onions: In a skillet, heat avocado oil and a tablespoon of butter over medium heat. Add diced onions and sauté until golden and caramelized, about 10-15 minutes. Remove from heat.
- Slice and Assemble the Sandwiches: Thinly slice the rested brisket. On slices of toasted sourdough bread, layer caramelized onions, sliced brisket, a layer of Colby jack and provolone cheeses, fried crispy onions, and a drizzle of BBQ sauce. Top with another slice of sourdough.
- Toast the Melts: Heat a cast iron skillet over medium heat and melt unsalted butter. Place the assembled sandwiches in the skillet and toast until the bread is golden brown and the cheese is melted, about 3-4 minutes per side. Serve immediately.
Notes
- Make sure to allow enough time for the long smoking process as it’s key to tender brisket.
- Using butcher paper for wrapping helps retain moisture while continuing to cook the brisket gently.
- Caramelizing onions separately boosts their sweetness and adds depth to the sandwich.
- For best flavor, use high-quality BBQ sauce and fresh sourdough bread.
- Resting the brisket is essential to keep it juicy and tender when sliced.
- Keep an eye on the internal temperature with a reliable meat thermometer during smoking for perfect results.
Keywords: BBQ brisket, smoked brisket, melted cheese sandwich, smoked brisket sandwich, Colby jack, provolone, caramelized onions, sourdough sandwich, BBQ melts