Smoked Brisket Chopped Cheese Recipe

Prep brisket

Slice smoked brisket against the grain into 1/4-inch strips. Keep burnt ends in roughly 1/2-inch cubes. Pat meat dry with paper towels.

Season the sliced brisket and burnt ends lightly with kosher salt, black pepper and smoked paprika to refresh the flavors.

Heat a large cast-iron skillet or griddle over medium-high heat. Add 2 tablespoons neutral oil. When shimmering, add the cubed burnt ends and sear 2–3 minutes per side until caramelized and heated through. Transfer burnt ends to a plate and tent with foil.

Add the sliced brisket to the same pan in a single layer. Sear briefly 60–90 seconds per side to warm and get some crust without overcooking. Remove and keep warm with burnt ends.

Heat the pan used for brisket over medium heat. Add the chopped white onion and sauté 3–4 minutes until translucent and beginning to brown. If the pan is dry, add 1 teaspoon oil.

Add sliced jalapeños and cook 1 minute to soften (reserve extra pickled jalapeños if using for garnish). Remove onion and jalapeños to a bowl.

Butter the cut sides of the rolls and toast on a griddle or skillet over medium heat until golden, about 2 minutes per side. Keep warm.

Assemble chopped cheese: return warmed sliced brisket to the skillet, add the caramelized burnt ends and the sautéed onions and jalapeños. Chop and toss in the pan with a spatula until combined and chunky (about 1–2 minutes). Lay 1 slice of American cheese on top, let it melt, then fold through and repeat until mixture is cheesy and cohesive. For 8 rolls use about 8 slices total, adding more if you want extra melt.

Spread mustard aioli on both toasted roll halves before filling. Fill rolls generously with the chopped brisket & burnt ends mixture.

In a separate skillet, heat 1 tablespoon olive oil over medium heat. Add sliced mushrooms and sauté 4–5 minutes until they release moisture and begin to brown.

Add minced garlic and cook 30 seconds until fragrant. Add the chopped kale, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook 3–4 minutes until wilted but still bright. Remove from heat and set aside.

When assembling sandwiches, spoon a portion (about 1/4 cup) of the kale & mushrooms on top of the cheesy brisket inside each roll.

If using fresh corn, brush ears lightly with oil and grill over high heat until lightly charred on all sides, about 8–10 minutes. Let cool, then cut kernels off cobs. If using thawed frozen corn, briefly sauté in a hot dry skillet until lightly charred, about 4–6 minutes.

In a bowl, combine charred corn kernels, diced red and green bell peppers, minced shallot, chopped cilantro, 1 tablespoon lime juice, 1 tablespoon olive oil and 1/2 teaspoon salt. Toss to combine. Taste and adjust seasoning.

Spoon 2–3 tablespoons of the grilled corn succotash into each sandwich or serve alongside as a side garnish.

Warm the drained black-eyed peas in a small saucepan over low heat with a pinch of salt until heated through, 3–4 minutes.

Stir in 1 cup southern chow chow to the warm peas or serve the chow chow on the side for guests to add as they like. Spoon a small bed of black-eyed peas onto each plate beneath the sandwich or serve in a small ramekin alongside.

Grill lemon halves cut-side down on the griddle for 2–3 minutes until charred and softened; serve with the sandwiches for squeezing over the meat or succotash.

In a small bowl whisk together 1/2 cup mayonnaise, 2 teaspoons Dijon, 1 teaspoon yellow mustard, 1 teaspoon lemon juice, 1/2 clove minced garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Chill until ready to use. (If using store-bought aioli, omit this step.)

Assemble each roll: spread mustard aioli on both cut sides, add a layer of cheesy chopped brisket & burnt ends (about 1 cup per sandwich), top with 1/4 cup sautéed kale & mushrooms, spoon 2–3 tablespoons grilled corn succotash on top or to the side, and garnish with pickled jalapeños and chopped parsley as desired.

Place the sandwich on a bed of warmed black-eyed peas, add a spoonful of southern chow chow on the plate or inside the sandwich for tang, and serve with a grilled lemon half for squeezing.

Serve immediately while hot.