Pittmaster Matt Dallman from 18th and Vine in Dallas stops by Good Day to show you how to make a great grilled cheese sandwich for Super Bowl Sunday.
Brisket Grilled Cheese
For the Brisket:
Whether you are using a "whole packer" or "flat" brisket, remove from packaging and set on cutting board ready to trim. (10-14 lb. Brisket) Depending on your preference, trim any large chunks of fat ½ inch. You'll cook the brisket, "fat cap up" so turn over and look for areas to trim.
Begin to season the brisket with a base rub of Kosher Salt (1/4 cup) & Butcher Black Pepper (1/4 cup). Layer on top of the brisket the Brisket Rub of your choice. Allow to cure in the rub for up to 24 hours. 8-10 hours is typically what I do.
Fire up the smoker, allowing coals to build & bring smoker to temp between 225-250. Apply light coat of Mustard Slather (recipe below). Place the brisket on smoker, "fat cap up" and away from any hot spots. Make sure your coals are stoked and your heat source is consistent. Add your favorite wood of choice and set in for a long smoke.
You'll want to check on your brisket, but try not to do it too often. 8-10 hours into the cook you should be reaching temps of 180. I like to wrap the brisket once it gets above 180, and the bark on the meat has fully set. Use Heavy Duty Foil or Butcher Paper. Place the wrapped brisket back on the smoker for 2-3 hours, and bring to an internal temp of 195-200 degrees in the flat.
Remove brisket from smoker, and allow meat to rest- if possible 30-45 mins. Enjoy
French's Yellow Mustard 32 oz.
Light Brown Sugar 1 cup
Kosher Salt 1 TSP
Butcher Black Pepper 1 TSP
Frank's Red Hot 2 TBSP
Favorite Beer 12 oz.
Brisket Grilled Cheese:
Heat a cast-iron pan, flat top grill, or panini press (whatever is available). Brush both sides of bread with melted butter. Assemble sandwich with 2 pieces of provolone cheese, chopped brisket & BBQ sauce. Add any desired toppings (Burnt Ends, pickled jalapenos, beer onions, etc.). Warm sandwich evenly, turning once and melting cheese on both sides. 2-3 mins per side. Remove sandwich from heat, place on cutting board. Cut in quarters to serve. Enjoy!