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BBQ Brisket Melts

Epic BBQ Brisket Melts with Sweet Caramelized Onions

These BBQ Brisket Melts combine tender brisket, gooey cheese, and sweet caramelized onions for an irresistible comfort food experience.
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Prep Time 30 minutes
Cook Time 10 hours
Resting Time 3 hours
Total Time 13 hours 30 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brisket
  • 1 piece Brisket Choose a well-marbled cut for maximum tenderness.
  • 2 tablespoons Mustard Acts as a binder for the rub.
  • 1 tablespoon Favorite brisket rub A peppery blend that packs a punch.
  • 1 cup Hickory pellets Perfect for smoking; substitute with mesquite for bolder taste.
  • 1 cup Apple cider vinegar Balances richness with acidity.
  • 3-4 tablespoons Beef tallow Adds moisture and flavor during cooking.
For the Onions
  • 2 whole Onions Ideal for caramelizing.
  • 2 tablespoons Avocado oil Great for sautéing.
  • 1 tablespoon Kosher salt Essential for seasoning.
  • 2 tablespoons Unsalted butter Ensures richness; more for toasting.
For the Sandwich
  • 4 slices Sourdough bread A rustic loaf creates a perfect sandwich experience.
  • 1 cup Fried crispy onions Adds delightful crunch.
  • 2 slices Colby jack cheese Melts beautifully and contributes to creaminess.
  • 2 slices Provolone cheese Adds depth of flavor.
  • 1 cup Favorite BBQ sauce Infuses sweetness and moisture.

Equipment

  • smoker
  • Skillet
  • Cast-iron skillet

Method
 

Preparation Steps
  1. Trim excess fat from the brisket and coat it with mustard. Apply your favorite brisket rub and refrigerate for 1-2 hours.
  2. Preheat smoker to 210°F using hickory pellets. Smoke brisket for 9-10 hours until it reaches 165-170°F.
  3. Remove brisket, wrap it in butcher’s paper with apple cider vinegar and beef tallow. Increase smoker temperature to 250°F and cook until reaching 204-206°F.
  4. Let the wrapped brisket rest in a cooler for 2-3 hours.
  5. Sauté diced onions in avocado oil with kosher salt and butter for 15-20 minutes until caramelized.
  6. Slice the rested brisket thinly. On sourdough, layer crispy fried onions, Colby jack, brisket, caramelized onions, BBQ sauce, and provolone.
  7. Toast the assembled sandwich in a cast iron skillet with butter for about 3-4 minutes per side.
  8. Cool, slice in half, and serve warm.

Nutrition

Serving: 1sandwichCalories: 600kcalCarbohydrates: 45gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 1000mgPotassium: 800mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 300mgIron: 4mg

Notes

Ensure to monitor smoker temperature for optimal results. Customize with your favorite cheeses or add spicy roasted peppers for an extra kick.

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