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Nothing says comfort like a BBQ Brisket Melt packed with smoky meat caramelized onions and gooey cheese. Juicy brisket tucked into buttery toasted sourdough transforms leftovers into something special making this the kind of sandwich you crave all week.
I first put these melts together after a backyard BBQ and now we break out the cast iron every time we have brisket to spare because these are that irresistible.
Ingredients
- Brisket: You want well-marbled brisket for juicy results aim for a piece with a mix of fat and lean
- Mustard: Essential as a binder to help the rub stick and give a hint of tang opt for classic yellow or spicy brown
- Favorite brisket rub: Pepper-forward rubs really amp up the smoke flavor choose fresh ground pepper for best results
- Hickory pellets: give you classic BBQ flavor pick high quality pellets for consistent smoke
- Apple cider vinegar: Adds brightness and balances the richness always use fresh
- Beef tallow: Deepens brisket flavor and keeps it moist rendered at home or store-bought works
- Whole onions: For deeply caramelized flavor choose medium to large sweet onions
- Avocado oil: Perfect for sautéing due to its high smoke point select cold-pressed for clean taste
- Kosher salt: Provides necessary savory kick flakes work best
- Unsalted butter: Melts into onions and adds indulgence use more for toasting bread
- Sourdough bread: Perfect crust and chew select bakery-fresh for best result
- Fried crispy onions: For crunch ready-made or homemade will both work well
- Colby jack cheese: Melts creamy choose slices from the deli for best melt
- Provolone cheese: Adds stretch look for creamy full-fat slices
- Favorite BBQ sauce: Brings smokiness sweetness and zing use one you love
Step-by-Step Instructions
- Prep the Brisket:
- Trim excess fat so only a thin layer remains. Slather mustard all over the brisket ensuring an even coating. Generously coat with pepper-forward rub and refrigerate for one to two hours so flavors penetrate.
- Smoke the Brisket:
- Set your pellet smoker to two hundred ten degrees and add hickory pellets. Place the brisket over a water pan to maintain moisture. Smoke for nine to ten hours until internal temp is one hundred sixty-five to one hundred seventy degrees. This low-and-slow step infuses maximum smoke.
- Wrap and Finish Smoking:
- Remove brisket and place on butcher paper. Pour on a splash of apple cider vinegar and spread beef tallow over the meat. Wrap tightly and return to smoker now at two hundred fifty degrees. Continue until internal temp reaches two hundred four to two hundred six degrees for the perfect bite.
- Rest the Brisket:
- Place the wrapped brisket in a cooler so it can rest for two to three hours. This redistributes juices and ensures tenderness.
- Caramelize the Onions:
- Dice onions. Cook in a skillet with avocado oil kosher salt and two tablespoons butter on medium-low heat. Stir occasionally for twenty to thirty minutes until deep brown and sweet smelling. Do not rush this step it makes all the difference.
- Assemble the Melt:
- Layer one slice of sourdough with fried crispy onions a slice of Colby jack brisket slices caramelized onions your favorite BBQ sauce a slice of provolone then finish with a top slice of bread.
- Toast the Sandwich:
- Heat a cast iron skillet over medium-low. Add a small pat of butter and melt. Place the sandwich in the pan and press lightly. Cook for three to four minutes per side until bread is golden and cheeses melt fully flipping once. Serve right away.
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I always look forward to caramelizing onions for this melt. The aroma fills the kitchen and it always reminds me of Sunday afternoons gathered with family around the table eager for the first bite.
Storage Tips
Wrap leftover brisket tightly in foil and store in the fridge up to four days. For melts keep assembled sandwiches in an airtight container refrigerated and reheat in a skillet to crisp. Avoid microwaving if you like crunchy bread.
Ingredient Substitutions
You can substitute brioche or ciabatta for sourdough if you prefer a softer texture. Monterey Jack or cheddar can stand in for Colby Jack. If you are out of beef tallow use unsalted butter when wrapping the brisket for moisture.
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Serving Suggestions
This sandwich pairs beautifully with crunchy pickles coleslaw or a side of potato salad. For a heartier meal serve with baked beans or crispy oven fries. Cut the melt into halves or quarters to serve as party sliders.
Common Recipe Questions
- → What makes the brisket tender in these melts?
Slow smoking at low temperatures and wrapping with apple cider vinegar and beef tallow infuse moisture, ensuring the brisket stays juicy and tender.
- → Can I use a different type of bread?
Yes, sourdough is preferred for its sturdy texture and flavor, but ciabatta or artisan rolls also work well and hold up to the fillings.
- → Which cheeses pair best with brisket?
Colby jack and provolone are chosen for their meltability and mild, creamy flavors, which complement the smoky beef and tangy BBQ sauce.
- → What’s the purpose of mustard as a binder?
Mustard helps the seasoning adhere to the brisket during smoking and adds a subtle tang that enhances the bark without overpowering.
- → How do I achieve crispy onions for topping?
Fried crispy onions can be store-bought or homemade by thinly slicing onions, coating them lightly in flour, and frying until golden brown.