Barbecue Brisket Smoked Mac & Cheese

Ingredients

• 8 oz pasta shells (or your favorite pasta)
• 4 1/2 cups half and half, plus more as needed
• 8 oz white cheddar, grated, divided
• 8 oz pepper jack cheese, grated, divided
• Cattleman’s Grill Lone Star Brisket Rub
• 2-3 cups chopped smoked brisket, divided
• Big Rick’s Original Bar-B-Q Sauce

Instructions

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.

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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.

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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.