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There’s nothing quite like biting into a BBQ Brisket Melt stuffed with gooey cheese, golden onions, and heaps of smoky meat. Extra brisket sandwiched between slices of crispy, buttery sourdough turns leftovers into something you’ll want again and again all week long.
I tossed these together after a backyard cookout and now, if we have any brisket left, the cast iron goes straight on the stove. Trust me, they disappear fast.
Tasty Ingredients
- Favorite BBQ sauce: Delivers that smoky-sweet vibe so pick the one you’re into
- Provolone cheese: Brings the pull-apart, creamy factor—grab those thick slices from the deli
- Colby jack cheese: Slices melt down smooth and creamy, definitely get the deli kind if you can
- Fried crispy onions: Run out and get some or make your own, either way you’ll get an awesome crunch
- Sourdough bread: Crunchy on the outside, chewy inside—you can’t beat fresh bakery loaves
- Unsalted butter: Rich but not salty, use plenty for that perfect golden toast
- Kosher salt: Gives an extra bit of savory, those chunky flakes work wonders
- Avocado oil: Handles heat like a champ and keeps things tasting clean
- Whole onions: Grab some big sweet ones for the best caramelized flavor
- Beef tallow: Keeps brisket juicy with bonus flavor—doesn’t matter if you make it or buy it
- Apple cider vinegar: Adds a bit of zing and cuts through the richness, just splash on the good stuff
- Hickory pellets: For that classic BBQ vibe, stick with the fancy stuff so the smoke’s just right
- Favorite brisket rub: Go heavy on the fresh pepper for extra smoky punch
- Mustard: Don’t skip the mustard layer, it glues the rub on and adds a sneaky tang—yellow or spicy are both winners
- Brisket: Find one that’s got some fat and lean mixed for juicy, melt-in-your-mouth slices
Straightforward How-To
- Toast the Sandwich:
- Stick a pat of butter in your skillet over medium-low. Pop in the sandwich, press down a little, and let each side go for three or four minutes until the cheese is all melted and the bread’s a lovely golden brown. Flip just once. Eat while it’s hot.
- Assemble the Melt:
- Start with a slice of sourdough. Stack on fried onions, then some Colby jack, brisket, caramelized onions, your go-to BBQ sauce, a slice of provolone, and finish off with the second slice of bread.
- Caramelize the Onions:
- Chop your onions up, toss them in a skillet with avocado oil, some kosher salt, and two generous spoons of butter. Let them cook low and slow—twenty to thirty minutes—until they’re deep brown and sweet. Stir every so often and don’t rush it.
- Rest the Brisket:
- Pop your tightly wrapped brisket into a good cooler. Let it hang out there for two or three hours—helps the juices spread around for the softest bite.
- Wrap and Finish Smoking:
- Scoop your brisket out and wrap it good in butcher paper. Pour on some apple cider vinegar, smear beef tallow all over, then bundle it up tight. Put it back on the smoker, this time cranked to two-fifty, until it hits about two hundred four to two hundred six inside.
- Smoke the Brisket:
- Fire up your pellet smoker to two-ten and load up on hickory pellets. Lay the brisket over a water pan so it stays juicy. Give it nine to ten hours with the smoke rolling until it measures one sixty-five to one seventy in the thickest part.
- Prep the Brisket:
- Trim off most of the extra fat but keep a little. Slather on the mustard, cover totally, then shake on the rub with a heavy hand. Chill in the fridge for a bit—at least an hour or two—so all those flavors get cozy together.
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Slow-cooking onions for this always makes my kitchen smell incredible. It brings back memories of hanging out with family, all of us hungry, just waiting to dive in.
Keep it Fresh
Store leftover brisket wrapped in foil in the fridge, keeps for about four days. Melted sandwiches should go in an airtight container in the fridge. Warm them up in a skillet to get that crunch again. Skip the microwave unless you don’t mind soft bread.
Swaps and Subs
No sourdough? Grab brioche or ciabatta for softer bread. Out of Colby Jack? Monterey Jack or cheddar works fine. If beef tallow’s missing when you wrap up the brisket, just use unsalted butter for a moist finish.
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Ways to Serve
These go great next to crunchy pickles, some crunchy coleslaw, or a big scoop of potato salad. Want to make it a full meal? Add oven fries or baked beans to the plate. Or slice the sandwiches smaller and serve them as party bites.
Frequently Asked Questions About Recipes
- → How does the brisket turn out so juicy in these melts?
By smoking the beef slow and low, wrapping it up with a splash of apple cider vinegar and some beef tallow, you’ll keep things super moist and tender.
- → Do I have to use sourdough for this?
Nope! Sourdough holds up nice, but ciabatta or chunky rolls are great choices if you’ve got them. Use whatever bread you like that can handle these fillings.
- → What cheese goes best with the BBQ brisket?
Colby jack and provolone melt beautifully and have mellow flavors that play so well with smoky beef and punchy sauce.
- → Why smear mustard on the brisket first?
Mustard helps seasonings stick to your brisket and adds just a little tang, boosting the crust without being too strong.
- → How do I get those onions crispy for the top?
Try store-bought crispy onions, or just slice onions really thin, toss with flour, and fry ’em up until they’re perfectly golden.