Directions

1. Slather your trimmed brisket with a layer of Bear & Burton’s W Sauce. Season first with Obie-Cue’s Steakmaker Seasoning and press into the meat to attach. Then season with the Cattleman’s Grill Lone Star Brisket Rub. Let sit until the rub looks wet on the surface.

2. Preheat your Yoder Smokers YS640s Pellet Grill to 190ºF, set up for smoking (diffuser plate installed and damper pulled most of the way out).

3. Place the brisket on the second shelf of the smoker and smoke overnight.

4. In the morning, increase the grill temperature to 225ºF. Continue cooking until the internal temperature reaches 165ºF. Remove from the smokers.Chill completely in the refrigerator.

5. When the brisket is entirely chilled down, slice as thin as possible, then chop into small pieces.

6. Heat your YS640s to 450ºF, this time with the diffuser removed and the Yoder Smokers Reversible Cast Iron Griddle installed over the fire box, flat side up.

7. Melt a few tablespoons of beef tallow on the griddle. Place your thin sliced onions on the griddle. Season with Cattleman’s Grill Lone Star Brisket Rub. Cook until softened and browned, about 20 minutes, stirring often. Remove from the griddle.

8. While onions cook make the cheese sauce. Combine the water and sodium citrate in a Lodge 10” Steel Skillet. Bring to a simmer. Whisk to dissolve. Slowly add cheeses until entirely incorporated, whisking constantly. Whisk in the Cattleman’s Grill Pit Fire Hot Sauce, Bear & Burton’s W Sauce and turmeric. Adjust consistency as needed (keep it thin).

9. 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.

10. Toast your sandwich buns on griddle in the remaining beef fat.

11. Load the beef and onions onto the buns. Smother in cheese sauce. Enjoy!