Brisket Grilled Cheese

This Brisket Grilled Cheese brings together smoky flavor and classic comfort. The brisket is slow-smoked on the Char-Griller Barrel Pro Charcoal Grill, then finished on the Flat Iron Griddle with melted cheese, caramelized onions, and jalapeños. It’s a simple, hearty sandwich that’s perfect for any cookout or weeknight meal.

Instructions

1. 01

   Trim the brisket to an even thickness and rub all sides with a mixture of salt, black pepper, and garlic powder.

2. 02

   Preheat the smoker to 325 degrees Fahrenheit with coals banked to one side. Place the brisket on the opposite side and smoke for 2 hours until it develops a dark red color and the seasoning has set.

3. 03

   Wrap the brisket in foil with 1 cup of beef stock and return it to the smoker until it is probe-tender, about 3 hours (internal temperature 205–210 degrees Fahrenheit).

4. 04

   Remove the brisket and let it rest. Once rested, slice and chop for easier assembly in the sandwiches.

5. 05

   Slice the onion and jalapeños and cook them on medium heat on the griddle until the onions are browned and the peppers are softened. Move them to a cooler part of the griddle to keep warm.

6. 06

   Place the chopped brisket on the griddle to develop a light crust while spreading mayonnaise on all slices of bread.

7. 07

   Place the bread mayonnaise side down on the griddle. Add cheddar cheese to sourdough slices and gouda cheese to brioche slices. Close the griddle lid for 1 minute to help the cheese melt.

8. 08

   Assemble the sandwiches: for sourdough, add jalapeños and brisket; for brioche, add onions and brisket. Top with the remaining slices of bread.

9. 09

   Flip the sandwiches as needed until the crust is golden and the cheese is fully melted. Serve immediately.