Ingredients
Scale
- 15–18 pound whole brisket
- 4 tablespoons yellow mustard
- ¼ cup coarse black pepper
- ¼ cup coarse kosher salt
- 4 buttery croissants
- 1 large onion
- ½ cup BBQ sauce
- ½ cup white queso
- 20 pickle slices
- Beef broth, for spritzing
- Beef tallow, from brisket trimmings
Instructions
- Trim excess fat and silver skin from the brisket, reserving the fat trimmings in a foil pan to render into beef tallow.
- Coat the brisket with yellow mustard, then season all sides with a 50/50 mixture of coarse black pepper and kosher salt.
- Preheat the smoker to 250°F. Place the brisket on the smoker with the point facing the hotter end. Place the foil pan of fat trimmings on the smoker as well.
- Smoke for approximately 6 hours. Once the bark has set, begin spritzing the brisket with beef broth.
- When the brisket reaches 175°F internal temperature, place it on aluminum foil and pour ½ cup beef tallow over the top. Tightly wrap and return to the smoker.
- Continue cooking until the brisket reaches approximately 205°F and is probe tender.
- Rest the brisket for 1–3 hours, then slice against the grain and chop into bite-sized pieces.
- Finely slice the onion and cook in a skillet over medium heat for 15–20 minutes.
- Toast the inside of the croissants on a griddle until golden brown.
- Assemble each sandwich with 4–5 pickle slices, chopped brisket, BBQ sauce, warm white queso, and sautéed onions. Add the croissant top, serve immediately and Enjoy!
- Prep Time: 15 Minutes
- Cook Time: 12 Hours
- Category: Dinner, Main dish
- Method: Smoking
- Cuisine: American
