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BBQ Brisket Melts Recipe

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★★★★★

4.7 from 68 reviews

This BBQ Brisket Melts recipe features slow-smoked, tender brisket layered with crispy fried onions, melted Colby Jack and provolone cheeses, all sandwiched between toasted sourdough bread. A perfect blend of smoky, savory, and cheesy flavors ideal for a hearty and satisfying meal.

Ingredients

Scale

Brisket and Seasoning

  • 1 brisket (about 5–6 pounds)
  • Mustard (for binding, about 2 tablespoons)
  • Pepper-forward brisket rub (about 3 tablespoons)
  • Hickory wood pellets (for smoking, quantity per smoker specifications)
  • Apple cider vinegar (2 tablespoons)
  • Beef tallow (2 tablespoons)

Sandwich Components

  • Sourdough bread (8 slices)
  • Colby Jack cheese (4 ounces, sliced)
  • Provolone cheese (4 ounces, sliced)
  • Fried crispy onions (1 cup)
  • BBQ sauce (about ½ cup, your favorite)
  • Unsalted butter (for toasting, 2 tablespoons)
  • Avocado oil (1 tablespoon)
  • Diced onions (1 medium onion)

Instructions

  1. Prepare the Brisket: Trim excess fat from the brisket, then apply a thin layer of mustard evenly over the surface to act as a binder. Generously season the brisket with the pepper-forward rub, covering all sides. Refrigerate the brisket uncovered for 1 to 2 hours to allow the flavors to penetrate.
  2. Cold Smoke: Preheat your pellet smoker to 210°F using hickory wood pellets. Place the brisket on the smoker and smoke it slowly for 9 to 10 hours until the internal temperature reaches 165-170°F. Maintain consistent smoking for even flavor and tenderness.
  3. Wrap and Finish Smoking: Remove the brisket and wrap it tightly in butcher paper along with apple cider vinegar and beef tallow to keep the meat moist during the final stage. Increase smoker temperature to 250°F and continue smoking until the internal temperature reaches 204-206°F, ensuring the meat becomes tender and juicy.
  4. Rest the Brisket: Let the wrapped brisket rest for 2 to 3 hours at room temperature. This resting period helps redistribute the juices for a tender slice.
  5. Caramelize the Onions: Heat avocado oil and butter in a skillet over medium heat. Add the diced onions and cook slowly until they become golden and caramelized, about 15-20 minutes. Stir occasionally to prevent burning.
  6. Assemble the Sandwiches: Slice the rested brisket thinly. Layer slices of brisket, caramelized onions, fried crispy onions, Colby Jack cheese, provolone cheese, and a drizzle of BBQ sauce between two slices of sourdough bread.
  7. Toast the Melts: Heat a cast iron skillet over medium heat. Spread unsalted butter on the outside of the sandwich slices. Place the assembled sandwiches in the skillet and toast until the bread is golden brown and the cheese melts, about 3-4 minutes per side. Serve immediately.

Notes

  • Use butcher paper instead of foil to allow the brisket to breathe while retaining moisture during the final smoking stage.
  • Letting the brisket rest properly is crucial to keep it juicy when sliced.
  • You can substitute Colby Jack and provolone with other melting cheeses such as mozzarella or cheddar if preferred.
  • Adjust the amount of BBQ sauce based on your taste preference.
  • Ensure the cast iron skillet is well heated to get a perfect golden crisp on the sandwiches.

Keywords: BBQ brisket melts, smoked brisket sandwich, hickory smoked brisket, cheesy brisket sandwich, caramelized onion melts

Find it online: https://mjrecipe.com/bbq-brisket-melts-recipe/