I outdone myself with this one! This Smoked Brisket Mac was so good. We ate it by itself for meals for 3 days straight and never got tired of it. Just like smoked cheeses, the smoke flavor intensified as time passed. The last bite was perhaps the best one of all. I hope you enjoy this video. Make sure to give it a try sometime and come share your thoughts and pictures with me in my Facebook Group. American Smoke Carnivores. Thanks for watching and Smoke on!!!
Here's the recipe:
your going to need
1. about 2-3 lbs of smoked brisket. Cube it up into 1" pieces.
2. A 1 lb box of mac noodles. I like elbow mac. Boil to al dente. ( About 6-7 min) then cool by rinsing with cold water.
3.Melt down 1 stick of unsalted butter into a 12" cast iron skillet.
also, melt one half stick of butter in a separate pot to add to your panko bread crumbs
4. Whisk in 1/3 up of flour over LOW heat, adding a little flour at a time and whisking constantly to avoid clumping.
5. Mix in one whole block of room temp cream cheese till smooth
6. Add in a couple teaspoons of ground mustard powder.
7. Grate two blocks of cheese, one cheddar and the other gouda. (Save some of both to top the mac before placing in the smoker)
8. Stir in grated cheeses slowly until mixture in smooth.
9. Combine all ingredients in to large bowl and mix to there is an even consistency.
10. Spoon into 12" cast iron skillet and level off.
11. Crush 8-10 crackers
12. Mix melted butter and bread crumbs till you have an even coat
13. Add all toppings evenly
14. Place in smoker or oven for at least 1- 1.5 hrs at 250 degrees.
15. Remove from heat, let cool, enjoy!
16. Smoke on!!!
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Come check us out at American Smoke Carnivores on Facebook. It's great food and BBQ oriented group. I'll see you there!
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I hope you enjoy this video. Please feel free to let me know if you have any questions.
If you haven't, please smash the LIKE for me and I would really appreciate you as a subscriber. Thanks!!!
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