Brisket Bombs Recipe

Prepare brisket

If using whole smoked brisket, trim any excessive fat and finely chop or grind to a coarse texture. Measure 1.5 lbs and set aside. If already ground, break up any large pieces and warm slightly in a skillet over medium-low (1–2 minutes) to loosen.

Make mac 'n cheese base

Cook pasta to al dente according to package instructions, drain and reserve. In a medium saucepan over medium heat, melt 2 tbs butter. Whisk in 1 tbs flour and cook 30 seconds to 1 minute to remove raw flour taste. Gradually whisk in 1/2 cup milk until smooth and slightly thickened (about 2 minutes). Reduce heat to low.

Finish mac 'n cheese

Remove sauce from heat and stir in 1 cup sharp cheddar and 1 cup pepper jack until melted and smooth. Season with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika (if using). Add cooked macaroni and fold gently until combined. The mixture should be cohesive but not runny; if too loose chill 10–15 minutes to firm.

Combine with brisket & jalapeños

Fold the chopped/ground brisket and 1/2 cup drained diced pickled jalapeños into the mac 'n cheese until evenly distributed. Taste and adjust seasoning. Let the filling cool to room temperature or refrigerate briefly so it firms for easier assembly (15–20 minutes).

Prepare slurry: mix 2 tbs flour with 2 tbs water in a small bowl to make a paste (egg roll glue).

Lay one egg roll wrapper diamond-shaped on a clean surface with one corner pointing toward you. Spoon approximately 3 heaping tablespoons (about 1/4 cup) of the cooled brisket-mac filling into the center, leaving a 1-inch border on all sides. Do not overfill.

Brush the top corner edges with a thin line of the flour slurry. Fold the bottom corner up over the filling, tuck snugly, fold left and right corners toward the center, then roll tightly to enclose. Seal the final edge with slurry. Repeat until all wrappers are filled (should make about 10–12 bombs depending on filling amount).

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to maintain temperature. If you don't have a thermometer, hot oil will bubble steadily when a small piece of wrapper is dropped in.

Fry in batches (do not overcrowd) for 2.5–4 minutes, turning occasionally, until wrappers are golden brown and crisp. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Keep warm in a 200°F oven if desired while finishing remaining batches.

Let rest 2–3 minutes before serving so filling sets slightly; the interior will be very hot.

Combine 1 cup ketchup, 1/4 cup apple cider vinegar, 3 tbs brown sugar, 1 tbs Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp hot sauce (optional), 1/4 tsp kosher salt, and 1/4 tsp black pepper in a small saucepan and whisk to combine.

Bring to a gentle simmer over medium-low heat, then reduce heat and simmer, stirring occasionally, for 8–10 minutes until slightly thickened and glossy. Taste and adjust sweetness, acidity or heat as desired. Remove from heat and cool slightly — sauce will thicken more as it cools.

Serve warm or at room temperature alongside brisket bombs for dipping. Store leftover sauce refrigerated in a sealed container for up to 1 week.