Barbecue Brisket Smoked Mac & Cheese
Chef Tom fires up the Kamado Joe Kettle Joe for Barbecue Brisket Smoked Mac & Cheese!
- Preheat your Kettle Joe to 300ºF, set up for smoking/indirect cooking with the SloRoller in place.
- In a 12” cast iron skillet, combine the uncooked macaroni, half and half, about 6 ounces of each cheese and about 1 tbsp Cattleman’s Grill Lone Star Brisket Rub. Carefully mix the ingredients with gloved hands. Place the pan in the grill.
After 45 minutes, stir the ingredients with a spoon, scraping the bottom of the pan. Close the lid and continue cooking another 30 minutes, about 1 hour 15 minutes total. You should have a creamy mixture with little standing liquid. If the mixture is beginning to dry out and is not creamy, add more half and half until you have a creamy texture.
- Add the chopped brisket and mix well. Sprinkle the remaining 4 oz of cheese over the top, and cook an additional 15-30 minutes, until the cheese on top is melted and the liquid is bubbling.
- Serve the smoked Mac and cheese topped with Big Rick’s Original Bar-B-Q Sauce.
- Serving Size
- 25.58 oz
- per serving
- 65.5 grams
- 60.4 grams
- 82.5 grams
- 2433 milligrams