Brisket Cheesesteak
Author
All Things Barbeque
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for slow smoked Brisket Cheesesteak finished on the cast iron griddle and smothered in silky homemade Cheese Whiz!
Ingredients
- Ingredients
- Creekstone Farms USDA Prime Whole Brisket
- Bear & Burtonโs W Sauce
- Obie-Cueโs Steakmaker Seasoning
- Cattlemanโs Grill Lone Star Brisket Rub
- Beef tallow
- 2 large yellow onions, sliced 1/4โ, pole-to-pole
- Long Sandwich Buns
- Cheese Sauce: Yields 1 cup
- 193 g (~13 1/2 tbsp) water
- 9 g (2 1/4 tsp) sodium citrate
- 113 g (4 oz) smoked provolone, diced
- 113 g (4 oz) sharp cheddar
- 1 tbsp Cattlemanโs Grill Pit Fire Hot Sauce
- 1/2 tsp Bear & Burtonโs W Sauce
- 1/4 tsp turmeric
Directions
- Instructions
- Slather your trimmed brisket with a layer of Bear & Burtonโs W Sauce. Season first with Obie-Cueโs Steakmaker Seasoning and press into the meat to attach. Then season with the Cattlemanโs Grill Lone Star Brisket Rub. Let sit until the rub looks wet on the surface.
- Preheat your Yoder Smokers YS640s Pellet Grill to 190ยบF, set up for smoking (diffuser plate installed and damper pulled most of the way out).
- Place the brisket on the second shelf of the smoker and smoke overnight.
- In the morning, increase the grill temperature to 225ยบF. Continue cooking until the internal temperature reaches 165ยบF. Remove from the smokers.Chill completely in the refrigerator.
- When the brisket is entirely chilled down, slice as thin as possible, then chop into small pieces.
- Heat your YS640s to 450ยบF, this time with the diffuser removed and the Yoder Smokers Reversible Cast Iron Griddle installed over the fire box, flat side up.
- Melt a few tablespoons of beef tallow on the griddle. Place your thin sliced onions on the griddle. Season with Cattlemanโs Grill Lone Star Brisket Rub. Cook until softened and browned, about 20 minutes, stirring often. Remove from the griddle.
- While onions cook make the cheese sauce. Combine the water and sodium citrate in a Lodge 10โ Steel Skillet. Bring to a simmer. Whisk to dissolve. Slowly add cheeses until entirely incorporated, whisking constantly. Whisk in the Cattlemanโs Grill Pit Fire Hot Sauce, Bear & Burtonโs W Sauce and turmeric. Adjust consistency as needed (keep it thin).
- Next, melt a few more tablespoons beef tallow on the griddle. Add the chopped brisket and cook until it begins to char at edges. Add the caramelized onions to the beef and toss to incorporate. Move to mixture to the back of the griddle.
- Toast your sandwich buns on griddle in the remaining beef fat.
- Load the beef and onions onto the buns. Smother in cheese sauce. Enjoy!
Recipe Video
Posted on May 18, 2023
All Things Barbeque