BBQ Brisket Melts

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.