Barbecue Brisket Melt


Savor the irresistible comfort of these Barbecue Brisket Melts. Picture this: perfectly smoked brisket, complemented by caramelized onions and gooey cheese, all nestled between slices of crusty sourdough bread. The brisket, infused with Bear & Burton’s The W Sauce and Cattleman’s Grill Lone Star Brisket Rub, offers a tantalizing blend of savory flavors. Caramelized onions add a delightful sweet and savory contrast, while a melty combination of American and provolone cheese provides an indulgent finish. Toasted to perfection on a griddle and served alongside Smoke on Wheels Bootleg Barbecue Sauce for dipping, these melts promise a culinary experience that will leave your taste buds craving more.



Comments (2)

  • Comment Author: Brittany @ ATBBQ

    Hi Preston –Higher temps will reduce time. Just make sure that you do not move above smoking temps and start roasting your meats. We often start at 190° through the evening, then turn it up to 300° to finish in the morning. You may be able to start at a higher temp than that. When cooking brisket and pork shoulders, we rarely cook to time or temp. Both are just guides to get you close. Tenderness is key. Once your meat becomes probe tender, they are ready to come off. Even here at lower elevations, we’ve seen meat come off at 200°F and we’ve seen meat come off at 208°.

  • Comment Author: Preston Cooper

    Tom – another fantastic looking recipe to try out. Question: I live at 10,000 feet altitude and the boiling point of water is just 194 degrees here. Before I used thermometers to track cooking temps, I would cook by time and undercook the food. Then I tried cooking to temps like 205 with is more than 10 degrees ABOVE the boiling point of water and I’d dry out the food. With my drive upgrade to the Fireboard, my cooking has transformed and I’m now shooting for 190-192 to stay below the boiling point but it still takes WAY longer to get there with briskets and pork shoulders spending a full 24 hours on the smoker. What would you recommend? Higher temps to reduce time? Lower target temps? Just stick it out?

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