Smoked Brisket Grilled Cheese Recipe

This image shows a smoked brisket.


Have you ever had leftover smoked brisket? (We haven't either, but let's pretend we have.) Check out the Slow 'N Sear® Kettle Grill with the SnS Plancha griddle in action in this amazing cheesy, smoky creation.


  • Loaf of Texas toast bread
  • 1 pound of deli-style sliced white American cheese
  • 1 pound of sliced young Gouda cheese
  • 1 pound of leftover brisket (chopped)
  • 1 teaspoon of beef tallow, or cooking oil
  • Sliced jalapeños (optional)
  • Pitted green olives (optional)
  • 8 ounces of softened butter
  • 8 cloves of fresh garlic (minced fine or pressed)
  • Toothpicks  


First, make the garlic butter in advance by adding minced fresh garlic into 2 sticks of softened butter. Set up the Slow 'N Sear Kettle.



Once the Plancha has reached the proper temperature in the centre, apply the beef tallow (or cooking oil) down first, followed by the chopped brisket, and completely reheat the brisket.


This image shows a chopped brisket

Take it out and set it aside. Lay down a layer of cheese, two slices on the bottom slice of bread, then a thick layer of brisket on top of the cheese, and finally the sliced jalapenos (optional) and two slices of Gouda cheese on top of the brisket/jalapenos. Now add the second slice of bread to the top. Coat the top slice in garlic butter and place it, butter side down, on the hot Plancha. With a heavy spatula, press the sandwich well, and then spread the garlic butter on one side. Continue to turn, flip, and rotate until the cheese melts and the bread is nicely toasted. Remove from the oven and cut in half at the corners. Garnish with toothpicks containing green olives.


This images shows two pieces of bread with cheese and chopped brisket


This image shows smoked bread with cheese



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