Smoked Brisket Melt Recipe

If your brisket is chilled, warm it gently: place in a covered pan with a splash (2–3 tbs) of beef broth or water and warm in a 300°F (150°C) oven for 20–30 minutes until just heated through. If already hot from smoking, skip warming.

Trim any excess fat if desired and chop or finely shred the brisket into bite-sized pieces. Aim for roughly 1/2-inch pieces for good melt consistency.

Place chopped brisket in a bowl. Sprinkle BabyDuck BBQ dry rub, kosher salt, and black pepper over the meat and toss to coat evenly. Taste a small piece and adjust seasoning sparingly.

Thinly slice the red onion into rings or half-moons. For a quick pickled finish: combine apple cider vinegar, sugar, and water in a small bowl until the sugar dissolves.

Add the sliced red onion to the vinegar mixture and let sit at room temperature for 15–20 minutes (or refrigerate for up to 2 hours). Drain before using; reserve a little pickling liquid to moisten brisket if desired.

In a small bowl, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, smoked paprika, salt, and black pepper. Whisk until smooth and glossy. Taste and adjust lemon or salt. Refrigerate until assembly.

Preheat a large skillet or griddle over medium heat. Spread softened butter evenly on one side of each Texas toast slice (this becomes the exterior crisp).

On the unbuttered side of four slices, spread a generous tablespoon of garlic aioli on each slice.

Layer on 1–1.5 slices of American cheese (or overlap) on each aioli-covered slice. Distribute the chopped brisket evenly across the two sandwiches (about 3/4 lb brisket per two sandwiches), pressing lightly so the meat nests in the cheese.

Top the brisket with a sprinkle of gouda, some drained quick-pickled red onion, then another American slice. Close each sandwich with the remaining bread slice, buttered side facing out.

In a small bowl combine the grated Parmesan with a pinch of smoked paprika. Press the Parmesan mixture onto the buttered exterior of each sandwich (lightly press with your palm so it adheres).

Place sandwiches on the preheated skillet. Cook 3–4 minutes per side over medium heat, pressing gently with a spatula, until bread is golden brown, Parmesan crusted, and cheeses are fully melted. If the exterior browns before cheese melts, reduce heat to low, cover pan with a lid for 1–2 minutes to trap heat.

Remove sandwiches to a cutting board and let rest 2 minutes. Brush the cut sides lightly with the neutral oil to enhance shine and mouthfeel, if desired.

Slice sandwiches on the diagonal. Garnish with chopped parsley and serve immediately with extra garlic aioli or pickled onions on the side.