smoked-brisket-cheesesteaks

If you’re looking to elevate your cheesesteak game, this Smoked Brisket Cheesesteak recipe is the way to go. Imagine juicy, smoky brisket paired with melted cheese and sautéed veggies, all piled high on a toasted hoagie bun. It’s a crowd-pleaser that’s perfect for your next cookout or any time you want to treat yourself to something special. Let’s dive in and make this delicious meal together!

How to Select a Good Brisket:

When selecting a brisket, look for one that has a good amount of marbling. This fat will render down during cooking, adding flavor and tenderness to the meat. A whole brisket, also known as a packer brisket, will have both the point and flat muscles, which is ideal for this recipe.

How to Trim a Brisket:

Trimming a brisket involves removing some of the excess fat from the meat. Start by removing any hard fat on the surface, and then trim down the fat cap to about 1/4 inch thickness. This allows the seasoning to penetrate the meat while still retaining enough fat to keep it moist during smoking.

How to Smoke a Brisket:

Whether using a charcoal, pellet, or offset smoker, the key to smoking a brisket is maintaining a consistent temperature. Preheat your smoker to 220°F. Apply a binder like mustard or hot sauce to the brisket, then season generously with a heavy pepper rub. Place the brisket in the smoker with a drip pan underneath to catch the drippings.

Smoke the brisket overnight for about ten hours, or until it reaches an internal temperature of 165-170°F. This ensures the brisket is cooked enough but not fully rendered, as it will render further on the griddle.

Ingredients:

• 1 whole brisket (about 12-14 lbs)
• Mustard or hot sauce (as binder)
• Heavy pepper rub
• 2 large onions, sliced
• 4-6 jalapeños, sliced
• Butter
• Salt and pepper
• Your favorite BBQ sauce
• Shredded Jack and Gouda cheese
• Hoagie buns

Instructions:

1. Prepare and Season the Brisket:

Start by trimming the brisket. Remove any hard fat on the surface and trim the fat cap down to about 1/4 inch thickness. This helps the seasoning penetrate the meat while keeping it moist during smoking.

Apply a thin layer of mustard or hot sauce all over the brisket to act as a binder for the seasoning.

Then, generously season the brisket with a heavy pepper rub, ensuring it is evenly coated. Let the seasoned brisket sit in the refrigerator for a few hours to allow the flavors to meld.

2. Smoke the Brisket:

Preheat your smoker to 220°F.

Place the brisket in the smoker with a drip pan underneath to catch the drippings.

Smoke the brisket overnight for about ten hours or until it reaches an internal temperature of 165-170°F. This temperature ensures the brisket is cooked enough but not fully rendered, as it will render further on the griddle.

3. Rest the Brisket:

Once the brisket reaches the desired internal temperature, remove it from the smoker and wrap it in aluminum foil or butcher paper. Place the wrapped brisket in a cooler to rest for 2 hours.

This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful brisket.

4. Prepare the Vegetables:

While the brisket is resting, slice the onions and jalapeños. Preheat a griddle over medium heat and add a generous amount of butter. Add the sliced onions and jalapeños to the griddle and season with salt and pepper.

Cook the vegetables until they are soft and caramelized, stirring occasionally. Once cooked, move the vegetables to a cooler part of the griddle to keep warm.

5. Slice the Brisket:

After the brisket has rested, unwrap it and focus on using the meat from the point, as it has the most fat. Slice the brisket thinly against the grain. Thin slices ensure that each bite is tender and flavorful.

6. Cook the Brisket on the Griddle:

Increase the heat on the griddle to medium-high. Place the sliced brisket on the griddle and cook until it has crispy edges and is well-rendered. This step adds a delicious texture to the brisket, making it perfect for cheesesteaks.

7. Combine Ingredients:

Add the caramelized onions and jalapeños back to the griddle with the brisket.

Mix in your favorite BBQ sauce and cook for a few minutes to combine the flavors. Sprinkle shredded Jack and Gouda cheese over the brisket and vegetable mixture. Stir until the cheese is melted and evenly distributed throughout the mixture.

8. Assemble the Cheesesteaks:

Form the brisket and cheese mixture into piles on the griddle. Place hoagie buns on top of each pile to warm them slightly. For extra flavor, you can toast the buns on the griddle before assembling the cheesesteaks.

Toasting the buns adds a nice crunch and prevents them from becoming soggy from the juicy brisket and cheese mixture.

9. Serve and Enjoy:

Remove the buns with the cheesesteak mixture and enjoy your delicious Smoked Brisket Cheesesteaks.

These sandwiches are perfect for a hearty meal or to impress your guests at your next cookout.