Barbecue Brisket Melt Recipe – Gooey Cheese, Caramelized Onions & Crusty Sourdough

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still melting well.

sourdough bread

🥗Healthier: whole grain bread

💰Cheaper: white bread

Whole grain adds fiber, while white bread is often less expensive.

Trim excess fat from the brisket flat, leaving a good layer of fat on top.

Season the brisket with W sauce as a binder, then apply Lone Star rub on both sides.

Smoke the brisket flat overnight at 190°F, then increase the temperature to 250°F after 8-12 hours.

Check for a nice bark and an internal temperature of 165°F before wrapping the brisket in heavy-duty foil with a tablespoon or two of W sauce.

Continue cooking the wrapped brisket at 250°F until it reaches probe tenderness, about 206-207°F.

Slice two sweet onions thinly and melt two pats of butter with a tablespoon of olive oil in a skillet over medium-low heat.

Add the onions to the skillet and cook for 30-45 minutes until they are nicely caramelized but still have some texture.

Slice the rested brisket thinly for the sandwich.

Assemble the sandwich starting with American cheese, followed by brisket slices, caramelized onions, and more cheese (provolone).

Butter the griddle and toast the sandwich at 350°F until golden brown on both sides.

Slice the sandwich and serve with barbecue sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens