Recipe courtesy of The Butcher Shop

Brisket Melt

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  • Level: Advanced
  • Total: 1 day 3 hr 50 min (includes marinating time)
  • Active: 45 min
  • Yield: 10 to 12 servings


Caramelized Onions:

Brisket Rub:

Garlic Parmesan Butter:

BBQ Sauce:

Smoked Brisket:


  1. For the caramelized onions: Heat a large skillet over medium heat. Add oil and the onions. Cook until translucent, then add the brown sugar and stir in until combined. Add the salt and pepper and continue to cook until desired color is achieved.
  2. For the brisket rub: In a large mixing bowl, stir together the brown sugar, granulated sugar, salt, paprika, chili powder, onion powder, black pepper, cayenne, garlic powder, celery seed and pink salt.
  3. For the garlic Parmesan butter: Combine butter, Parmesan and garlic in a bowl.
  4. For the BBQ sauce: In a medium saucepan over medium heat, add the tomato paste and cook for 5 minutes. Add the brown sugar, salt, mustard, celery seed and cayenne pepper. Cook for 2 minutes. Add the pineapple juice, vinegar, molasses and tamarind paste and simmer, stirring occasionally, for 1 1/2 hours.
  5. For the smoked brisket: Place brisket in a large pan and thoroughly rub both sides with 3 cups brisket rub (save the remainder for another use). Let the brisket marinade, refrigerated, overnight.
  6. Preheat a smoker to 250 degrees F.
  7. Smoke brisket until it has a developed crust, 14 to 16 hours.
  8. Preheat the oven to 350 degrees F.
  9. Place brisket in a pot with chicken stock and braise for 1 hour 30 minutes. Shred the meat. Reserve the au jus.
  10. Spread garlic Parmesan butter on Texas toast. Toast on a flattop.
  11. Melt 2 slices cheese on the other side of half of the toast.
  12. Heat 6 ounces brisket in a pan with reserved au jus until the au jus reduces by a quarter. Add BBQ sauce, then lay on the bottom slice of toast. Top with a handful of caramelized onions and close sandwich. Slice in half and serve. Repeat to make more sandwiches.