BRISKET MAC’N CHEESE

1. Prepare the Brisket Rub by combining 1/2 cup black pepper, 1/3 cup course salt, 2 tablespoons paprika, 2 tablespoons onion powder, and 2 tablespoons garlic powder.
2. Set your smoker to 250°F. Prepare the 8-15lb brisket by trimming off extra fat to create a more cohesive piece of meat.
3. Season the brisket generously with the course seasoning rub, using olive oil as a binder. Place the seasoned brisket in the smoker.
4. Smoke the brisket until its internal temperature reaches 200-205°F. The cooking time will vary depending on the size of your brisket (typically 8-16 hours).
5. Once the brisket is finished, pour rendered beef tallow over the top, then wrap and let it rest for 3-4 hours. Collect any remaining beef tallow in a jar for later use.
6. While the brisket rests, begin preparing the mac and cheese. Boil the elbow macaroni for 9-11 minutes.
7. Simultaneously, heat a saucepan over medium heat. Melt the butter, add the flour, and slowly whisk in the milk. Continue stirring until the mixture becomes nice and thick (this is your roux).
8. Strain the cooked macaroni and rinse it with cold water to prevent sticking.
9. Set your smoker to 275°F.
10. In a cast iron pot, alternate layers of cheese (Smoked Gouda, Monterey Jack, Cheddar, Gruyère) and macaroni. Add a little extra cheese on top.
11. Pour the prepared roux over the mac and cheese mixture in the cast iron pot.
12. Place the pot in the smoker and smoke for 30 minutes, or until the mac and cheese is hot and melty.
13. Once rested, cut up the smoked brisket and toss it into the finished mac and cheese for serving.