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BBQ Brisket Melts

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Smoked brisket, caramelized onions, and gooey cheese are toasted between slices of crusty sourdough bread, creating a rich and savory sandwich perfect for any barbecue lover.

Ingredients

Scale
  • 2–3 lbs smoked brisket, sliced
  • 2 tablespoons mustard
  • 2 tablespoons BBQ rub (pepper-forward preferred)
  • 2 tablespoons avocado oil
  • 1 tablespoon kosher salt
  • 2 tablespoons unsalted butter, plus more for toasting
  • 2 whole onions, thinly sliced
  • 4 slices sourdough bread
  • 2 slices Colby jack cheese
  • 2 slices provolone cheese
  • Fried crispy onions (optional)
  • BBQ sauce (your favorite)

Instructions

  1. Trim brisket of excess fat and apply mustard all over as a binder.
  2. Season generously with BBQ rub and refrigerate for 1-2 hours.
  3. Smoke brisket on a pellet smoker at 210°F with hickory pellets and a water pan underneath for 9-10 hours until internal temperature reaches 165-170°F.
  4. Wrap brisket in butcher's paper with apple cider vinegar and beef tallow, then smoke at 250°F until internal temperature reaches 204-206°F.
  5. Rest wrapped brisket in a cooler for 2-3 hours.
  6. Sauté thinly sliced onions in avocado oil, kosher salt, and butter until caramelized.
  7. Assemble the melt: Place a slice of sourdough bread, layer with fried onions (if using), Colby jack cheese, sliced brisket, caramelized onions, BBQ sauce, provolone cheese, and top with another slice of sourdough bread.
  8. Toast the sandwich in butter on a griddle or skillet until golden brown and cheese is melted.

Notes

For extra flavor, use a mix of Colby jack and provolone cheese. Leftover brisket works well for this recipe. Serve with extra BBQ sauce for dipping.

Nutrition

Find it online: https://www.receipster.com/bbq-brisket-melts/

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