Name: Grand Tavern - Farmingtons Brisket Mac-n-cheese Recipe
Cook time: 12 h
Total time: 12 h
Yield: 6 servings
Ingredients: 3 lbs beef brisket, trimmed; 3 tbs jerk dry rub; 2 tbs brown sugar; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp ground allspice; 0.25 tsp ground cinnamon; 1.5 tbs kosher salt; 1 tsp black pepper, freshly ground; 1 tbs vegetable oil; 1 cup apple cider vinegar (for spritz); 1 cup water (for spritz); 1 lb elbow macaroni; 4 tbs unsalted butter; 4 tbs all-purpose flour; 3 cups whole milk; 1 cup half-and-half; 1.5 cups sharp cheddar, grated; 0.75 cups white cheddar, grated; 0.5 cups mozzarella, shredded; 0.5 cups pepper jack, shredded; 1 tsp Dijon mustard; 0.5 tsp smoked paprika; 0.25 tsp ground mustard powder; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.25 cups grated Parmesan (optional, for extra umami); 1 cups panko breadcrumbs; 2 tbs unsalted butter, melted; 1 tbs fresh parsley, finely chopped

Method

Smoked Jerk Brisket

Prepare brisket

Trim any excess fat from the brisket leaving a thin fat cap (about 1/8–1/4 inch). Pat the meat dry with paper towels.

Combine jerk dry rub, brown sugar, garlic powder, onion powder, ground allspice, cinnamon, kosher salt, and black pepper in a small bowl. Rub vegetable oil over the brisket to help adhesion, then evenly coat the entire brisket with the spice mixture. Press rub into the meat.

Let the brisket rest in the refrigerator uncovered for at least 2 hours or ideally overnight to allow the rub to penetrate and form a pellicle for better smoke absorption.

Preheat your smoker to 225°F (107°C). If using charcoal or wood, use a blend suitable for beef (oak, hickory, or fruit woods). Place a pan of water in the smoker to maintain humidity if desired.

Place the brisket fat-side up on the smoker grates. Smoke at 225°F until the internal temperature reaches about 160°F (71°C). This typically takes 4–6 hours depending on thickness. Every 45–60 minutes, spritz the brisket with a 50/50 mixture of apple cider vinegar and water to keep the surface moist.

Once the brisket reaches 160°F, wrap it tightly in butcher paper or foil and return it to the smoker. Continue to cook until the internal temperature reaches 203°F (95°C) and the probe slides in with little resistance (another 4–6 hours). Total cook time will vary; plan for 8–12 hours.

Remove the wrapped brisket and let it rest, still wrapped, in an insulated cooler or warm oven for at least 1 hour. This helps redistribute juices and finish the connective tissue tenderization.

Unwrap the brisket, reserve any accumulated juices, and shred or slice brisket against the grain into bite-sized pieces. Measure out 2 cups shredded brisket for the mac-n-cheese topping/filling; reserve remaining for another use.

4-Cheese Macaroni

Cook pasta

Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook until 1–2 minutes shy of al dente (follow package but reduce time by 1–2 minutes). Drain and set aside. Reserve 1/2 cup of pasta cooking water.

Make roux and béchamel

In a heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 4 tablespoons all-purpose flour and whisk continuously for 1–2 minutes until the raw flour taste cooks but the mixture stays pale (do not let it brown).

Slowly whisk in 3 cups whole milk and 1 cup half-and-half in a steady stream to avoid lumps. Bring to a gentle simmer, whisking often, until the sauce thickens and coats the back of a spoon (about 5–7 minutes).

Add seasonings and cheeses

Reduce heat to low. Stir in Dijon mustard, smoked paprika, ground mustard powder, kosher salt, and black pepper. Gradually add the grated/shredded cheeses: sharp cheddar, white cheddar, mozzarella, and pepper jack, stirring constantly until each addition melts fully and the sauce is smooth. If using Parmesan, fold it in now. Taste and adjust seasoning.

If the sauce is too thick, thin with up to 1/2 cup reserved pasta water or additional milk, 1 tablespoon at a time, until saucy and creamy.

Combine

Fold the drained pasta into the cheese sauce until well coated. Stir in about 1 cup of the shredded brisket into the mac so that meat is incorporated through the pasta. Transfer the mac-n-cheese into a 9x13-inch baking dish or similar ovenproof pan, spreading to an even layer.

Panko Topping & Bake

Preheat oven to 375°F (190°C).

In a small bowl combine panko breadcrumbs, melted butter, chopped parsley, and a drizzle of olive oil. Toss until crumbs are evenly coated and slightly moist.

Scatter remaining 1 cup shredded brisket evenly over the top of the mac-n-cheese, leaving some visible for presentation. Sprinkle the panko mixture evenly over the brisket and cheese surface to form a golden topping.

Place the baking dish on a sheet pan (to catch any spills) and bake at 375°F until the topping is golden brown and the cheese is bubbly, about 20–25 minutes. For a crispier top, finish with a 1–2 minute blast under the broiler—watch closely to avoid burning.

Remove from the oven and let rest 5–10 minutes. Drizzle a tiny bit of olive oil and sprinkle additional chopped parsley for color. Slice and serve warm.