Ingredients:
1 whole brisket (12-14 lbs)
2 tbsp mustard or hot sauce (binder)
1/2 cup heavy pepper rub
2 large onions, sliced
4-6 jalapeños, sliced
2 tbsp butter
Salt and pepper, to taste
1/2 cup BBQ sauce
1 cup shredded Jack cheese
1 cup shredded Gouda cheese
6 hoagie buns
Directions:
Prepare Brisket
Trim brisket fat to 1/4 inch. Rub with mustard or hot sauce. Apply pepper rub generously. Let it chill in the fridge for a few hours.
Smoke Brisket
Preheat smoker to 220°F. Place brisket with a drip pan underneath. Smoke for 10 hours or until internal temperature reaches 165-170°F.
Rest Brisket
Remove from smoker, wrap in foil or butcher paper, and rest in a cooler for 2 hours.
Prepare Vegetables
While brisket rests, heat a griddle to medium, add butter, and cook onions and jalapeños until soft and caramelized. Season with salt and pepper.
Slice and Griddle Brisket
Thinly slice the rested brisket against the grain. Increase griddle heat to medium-high and cook sliced brisket until edges are crispy. Add caramelized onions and jalapeños, BBQ sauce, and cook for a few minutes. Mix in Jack and Gouda cheese until melted.
Assemble Cheesesteaks
Form brisket mixture into piles on the griddle, place hoagie buns on top to warm, and toast if desired. Scoop brisket mixture into buns. Serve hot and enjyo
