- By Tom Jackson
- Mar 7, 2023
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for slow smoked Brisket Cheesesteak finished on the cast iron griddle and smothered in silky homemade Cheese Whiz!
- Creekstone Farms USDA Prime Whole Brisket
- Bear & Burton’s W Sauce
- Obie-Cue’s Steakmaker Seasoning
- Cattleman’s Grill Lone Star Brisket Rub
- Beef tallow
- 2 large yellow onions, sliced 1/4”, pole-to-pole
- Long Sandwich Buns
Cheese Sauce: Yields 1 cup
- 193 g (~13 1/2 tbsp) water
- 9 g (2 1/4 tsp) sodium citrate
- 113 g (4 oz) smoked provolone, diced
- 113 g (4 oz) sharp cheddar
- 1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
- 1/2 tsp Bear & Burton’s W Sauce
- 1/4 tsp turmeric
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.
Preheat your Yoder Smokers YS640s Pellet Grill to 190ºF, set up for smoking (diffuser plate installed and damper pulled most of the way out).
Place the brisket on the second shelf of the smoker and smoke overnight.
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.
When the brisket is entirely chilled down, slice as thin as possible, then chop into small pieces.
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.
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.
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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).
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.
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Toast your sandwich buns on griddle in the remaining beef fat.
Load the beef and onions onto the buns. Smother in cheese sauce. Enjoy!
Purchase Items in this Recipe
- Cattleman's Grill Lone Star Brisket RubAs low as
- BBQr's Delight Wood Pellets, 20lb BagAs low as
- Yoder Smokers Cast Iron Griddle$99.95
- Boos Block R02 Cherry Cutting Board, 24" x 18" x 1.5"$197.95
- GI Metal Stainless Steel Triangular Spatula$10.95Out of stock
- Wusthof 4-Piece Barbecue Tool Set$150.00Out of stock
- Shun Kanso 8" Chef's Knife$129.95
- Shun Kanso Hollow Ground 12" Brisket Slicer$219.95
- Chef Works Portland Bib ApronAs low as
- ATBBQ New Era 9Fifty Flat-bill Snapback Hat$29.99Out of stock