A Smoky, Cheesy, and Crispy Delight

BBQ Brisket Melts are the ultimate comfort food for barbecue lovers. Featuring tender, smoky brisket slices paired with melted Colby Jack and Provolone cheeses, caramelized onions, and crispy fried onions, all sandwiched between golden-toasted sourdough bread, this recipe delivers rich flavors and satisfying textures in every bite.

Why You’ll Love This Recipe

Rich and Smoky Flavor: Slow-smoked brisket provides deep barbecue flavor.
Cheesy Goodness: A mix of Colby Jack and Provolone melts perfectly into the sandwich.
Perfectly Crispy Bread: Butter-toasted sourdough adds the perfect crunch.
Caramelized and Crispy Onions: Adds sweetness and texture to complement the meat.
Great for Leftovers: A delicious way to use up extra smoked brisket.

Ingredients

For the Brisket:

Brisket (size according to preference)
Mustard (as a binder)
Pepper-forward brisket rub
Hickory pellets (for smoking)
Apple cider vinegar (for spritzing)
3–4 tablespoons beef tallow

For the Caramelized Onions:

2 whole onions, diced
2 tablespoons avocado oil
1 tablespoon kosher salt
2 tablespoons unsalted butter

For Assembly:

Sourdough bread slices
Fried crispy onions
2 slices Colby Jack cheese per sandwich
2 slices Provolone cheese per sandwich
Favorite BBQ sauce
Butter (for toasting)

Directions

Prepare the Brisket:

Trim excess fat from the brisket and apply a thin layer of mustard as a binder. Generously season with the pepper-forward rub. Let the seasoned brisket rest in the refrigerator for 1–2 hours.
Preheat your pellet smoker to 210°F (99°C) using hickory pellets. Place a water pan beneath the grill grates to maintain moisture.
Place the brisket on the smoker and cook overnight for 9–10 hours, or until it reaches an internal temperature of 165–170°F (74–77°C).
Remove the brisket and wrap it in butcher’s paper, spritzing the paper with apple cider vinegar and spreading beef tallow over the brisket before sealing. Increase the smoker temperature to 250°F (121°C) and continue cooking until the brisket is probe-tender or reaches an internal temperature of 204–206°F (96–97°C).
Keep the wrapped brisket in a cooler to rest for 2–3 hours.

Caramelize the Onions:

In a pan over medium heat, combine diced onions, avocado oil, kosher salt, and unsalted butter. Sauté until the onions are golden brown and caramelized. Set aside.

Assemble the Sandwiches:

Slice the rested brisket thinly.
On a slice of sourdough bread, layer fried crispy onions, a slice of Colby Jack cheese, several slices of brisket, caramelized onions, a drizzle of BBQ sauce, and a slice of Provolone cheese. Top with another slice of sourdough bread.

Toast the Sandwiches:

Heat a cast-iron skillet over medium heat and melt a small amount of butter. Place the assembled sandwich in the skillet and toast for 3–4 minutes on each side, or until the bread is golden brown and the cheese has melted.

Serve:

Remove from the skillet, slice in half if desired, and serve warm.

Servings and Timing

Servings: 4 sandwiches
Prep Time: 30 minutes (excluding brisket smoking and resting time)
Cooking Time: 20 minutes
Total Time: 50 minutes
Calories per Serving: ~650 kcal

Variations

Spicy Kick: Add sliced jalapeños or a spicy BBQ sauce.
Cheese Blend: Try swapping in smoked Gouda or sharp Cheddar.
Sweet Twist: Use a honey-based BBQ sauce for a touch of sweetness.
Extra Crunch: Add pickles or coleslaw for extra texture.
Shortcut Version: Use pre-cooked brisket for a faster meal.

Storage and Reheating

Refrigeration: Store leftover brisket in an airtight container for up to 5 days.
Freezing: Freeze brisket slices in a freezer-safe bag for up to 3 months.
Reheating: Warm brisket in a skillet over low heat or in the oven at 300°F (150°C) for about 10 minutes.
Assembled Sandwiches: Best enjoyed fresh, but can be stored in the fridge for up to 1 day and reheated in a skillet.

FAQs

Can I make this with store-bought brisket?

Yes! Pre-cooked brisket from a BBQ joint or grocery store works well.

What’s the best bread for this sandwich?

Sourdough works best, but Texas toast or ciabatta are great options too.

Can I cook the brisket in an oven instead of a smoker?

Yes, roast the brisket at 250°F (121°C) until tender (about 6–8 hours), wrapping it halfway through.

How do I prevent my sandwich from getting soggy?

Toast the bread first and use a light hand with the BBQ sauce.

What BBQ sauce pairs best with this recipe?

A smoky or tangy BBQ sauce complements the brisket’s flavors well.

Can I add vegetables to the sandwich?

Absolutely! Roasted bell peppers or sautéed mushrooms make great additions.

What’s the best way to slice brisket for sandwiches?

Thin slices against the grain ensure tender, easy-to-eat bites.

Can I use a panini press instead of a skillet?

Yes! A panini press will give you an evenly crisped sandwich.

How can I make this sandwich healthier?

Use whole wheat bread, reduced-fat cheese, and a lower-sugar BBQ sauce.

What sides pair well with BBQ brisket melts?

Try coleslaw, pickles, potato salad, or sweet potato fries.

Conclusion

BBQ Brisket Melts are a smoky, cheesy, and crispy delight perfect for BBQ lovers. Whether made from fresh smoked brisket or leftovers, this sandwich is packed with rich flavors and textures that make it a must-try meal. Serve it hot and enjoy the ultimate BBQ sandwich experience!

BBQ Brisket Melts

Author: Chef Clara
Total Time: 50 minutes
Yield: 4 sandwiches 1x

Print Recipe

Description

Smoky BBQ Brisket Melts – Tender, smoky brisket, melted cheese, and caramelized onions on crispy toasted bread. The ultimate comfort food for BBQ lovers!

Ingredients

Scale

For the Brisket:

Brisket (size according to preference)

Mustard (as a binder)

Pepper-forward brisket rub

Hickory pellets (for smoking)

Apple cider vinegar (for spritzing)

3–4 tablespoons beef tallow

For the Caramelized Onions:

2 whole onions, diced

2 tablespoons avocado oil

1 tablespoon kosher salt

2 tablespoons unsalted butter

For Assembly:

Sourdough bread slices

Fried crispy onions

2 slices Colby Jack cheese per sandwich

2 slices Provolone cheese per sandwich

Favorite BBQ sauce

Butter (for toasting)

Instructions

Prepare the Brisket:

Trim excess fat from the brisket and apply a thin layer of mustard as a binder. Generously season with the pepper-forward rub. Let the seasoned brisket rest in the refrigerator for 1–2 hours.
Preheat your pellet smoker to 210°F (99°C) using hickory pellets. Place a water pan beneath the grill grates to maintain moisture.
Place the brisket on the smoker and cook overnight for 9–10 hours, or until it reaches an internal temperature of 165–170°F (74–77°C).
Remove the brisket and wrap it in butcher’s paper, spritzing the paper with apple cider vinegar and spreading beef tallow over the brisket before sealing. Increase the smoker temperature to 250°F (121°C) and continue cooking until the brisket is probe-tender or reaches an internal temperature of 204–206°F (96–97°C).
Keep the wrapped brisket in a cooler to rest for 2–3 hours.

Caramelize the Onions:

In a pan over medium heat, combine diced onions, avocado oil, kosher salt, and unsalted butter. Sauté until the onions are golden brown and caramelized. Set aside.

Assemble the Sandwiches:

Slice the rested brisket thinly.
On a slice of sourdough bread, layer fried crispy onions, a slice of Colby Jack cheese, several slices of brisket, caramelized onions, a drizzle of BBQ sauce, and a slice of Provolone cheese. Top with another slice of sourdough bread.

Toast the Sandwiches:

Heat a cast-iron skillet over medium heat and melt a small amount of butter. Place the assembled sandwich in the skillet and toast for 3–4 minutes on each side, or until the bread is golden brown and the cheese has melted.

Serve:

Remove from the skillet, slice in half if desired, and serve warm.

Notes

Use thick-cut bread – It holds up better to the juicy brisket and melted cheese without getting soggy.
Grill on low heat – This ensures a crispy, golden crust while allowing the cheese to melt perfectly.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Sandwich
Method: Grilled
Cuisine: American

Keywords: Smoky BBQ Brisket Melts