Smoking a brisket is a big time commitment, but the result is worth any amount of patience. This recipe combines tender smoked brisket with a rich, cheesy macaroni and cheese for an unforgettable weekend meal.
Set your smoker to 250°F. Prepare the brisket by trimming off extra fat to make a more cohesive piece of meat. Season the brisket with a course seasoning mix (1/2 C black pepper, 1/3 C course salt, 2 Tbsp paprika, 2 Tbsp onion powder, 2 Tbsp garlic powder) using olive oil as a binder. Place the brisket in the smoker until its internal temperature reaches 200-205°F. The timing will vary based on the brisket's size.
Once the brisket is finished, pour rendered beef tallow over the top, then wrap and rest for 3-4 hours. Collect any remaining beef tallow in a jar for later.
While the brisket rests, begin preparing the mac n cheese. Boil elbow macaroni for 9-11 minutes. While the macaroni boils, heat a saucepan over medium heat, melt the butter, add the flour, and slowly add milk. Stir until the mixture becomes nice and thick (this is your roux). Strain the cooked macaroni and rinse it with cold water to prevent sticking.
Set your smoker to 275°F. In a cast iron pot, alternate layers of grated cheese (Smoked Gouda, Monterey Jack, Cheddar, Gruyère) and macaroni, reserving a little extra cheese for the top. Pour the prepared roux over the layers. Place the pot in the smoker for 30 minutes, or until it's hot and melty.
Finally, cut up the rested brisket and toss it into the smoked mac n cheese for the best mac n cheese you’ve ever had!
