Best Smoked Brisket Panini Recipes

SMOKED BRISKET PANINI

Steps:

• Slice your red onion thin.
• In a small bowl whisk together the red wine vinegar and sugar.
• Let marinate for 1 hour, up to 6 hours.
• In a small bowl whisk together the mayonnaise and chipotle adobo**, set aside.
• Slice Brisket to desired thickness.
• Slice bread at an angle so you have "longer" slices.
• Heat a medium skillet over medium heat.
• Add BBQ sauce and brisket slices-heat through.
• Lay out your slices of bread.
• Divide the mayo mixture evenly between each slice of bread-spread.
• On one side of two bread slices lay out the pepperjack cheese.
• Layer brisket-6 slices each-on top of cheese.
• Add marinated onion rings and pickled jalapeno slices.
• Top with the the sharp cheddar slices.
• Cover last cheese layer with bread.
• Heat your panini maker or a heavy skillet.
• Butter bottom side of each sandwich.
• Place on panini maker or heated skillet.
• Butter other side if using panini maker and close until done.
• If using the skillet method put another heavy skillet on top of your sandwich, cooking for about 3 minutes.
• Remove skillet, butter top of sandwich, flip and repeat.
• Slice in half and serve.
• **I simply take one can of Chipotles in Adobo and pour into a blender, adding 1/2 can of water. Puree and pour into a squeeze bottle. I use this for taco sauce or in recipes like the adobo mayo.

BURNT END MELT SANDWICH

Steps:

• Preheat a smoker for cooking at 225 degrees F.
• Trim any excess fat from brisket. Sprinkle the brisket liberally with kosher salt. Stir together the black pepper, granulated garlic and 1/4 cup Cajun spice, then sprinkle all over the brisket. Place brisket fat-side up on a smoking tray and place in smoker. Add soaked and drained hickory wood chips and smoke until an instant-read thermometer inserted in the center registers 195 degrees F, about 12 hours.
• Let the brisket rest and cool completely, preferably overnight.
• Preheat the smoker for cooking at 250 degrees F. Cut the brisket into 1/2-inch cubes. Spread these cubes in an even layer on a sheet tray. Sprinkle with brown sugar, the remaining 1/4 cup Cajun spice and the BBQ Sauce. Mix thoroughly with your hands to ensure every piece is coated. Spread them out in an even layer and put the tray back in the smoker with fresh soaked wood chips to smoke for 2 hours. Remove from smoker.
• Hollow out the ciabatta. Add Mac and Cheese, some brisket burnt ends, green pear, some Cheddar and BBQ Sauce. Close the sandwich and place on a flattop panini press until cheese melts, about 1 minute. (Save the remaining meat for another use.)
• Combine light brown sugar, ketchup, pineapple juice, molasses, liquid smoke, mustard, salt, black pepper, granulated garlic, Cajun spice and 1 cup water in a stainless steel saucepan. Heat on low heat, stirring constantly and scraping the bottom with a wooden spoon so the sugars do not burn on the bottom of the pan, until it comes to a simmer. Simmer until desired consistency has been achieved, for about 1 hour. Allow to cool completely, then transfer to a clean plastic container or mason jar and store in the fridge.
• Melt butter in a saucepan over medium heat. Add flour to hot melted butter and whisk constantly for 3 minutes. Slowly add milk while continuing to whisk, then continue to cook, whisking, until sauce is thickened and bubbling. Remove from heat and stir in Cheddar, salt, pepper and Cajun spice. Stir until smooth and velvety, then fold in precooked noodles. Return to low heat and stir constantly until noodles are heated through. Serve.