Macaroni au fromage et à la poitrine de bœuf
Last updated Aug 19, 2024
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Smoked brisket mac and cheese is a must-try that brings together tender, smoky brisket with rich, creamy mac and cheese. Want to elevate a classic comfort food? Follow our step-by-step guide to create your new go-to dish at home.
Macaroni au fromage et à la poitrine de bœuf
Serves: 4
Total: 35M
Prep: 15M
Cook: 20M
5.0
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Préparation de la recette
- 1 8-15 lb brisket
- 2 1/2 cup elbow macaroni
- 1/4 cup flour
- 2 1/2 cup milk
- 1/4 cup butter
- 1 cup smoked gouda cheese, grated
- 1 cup Monterey Jack cheese, grated
- 1 cup cheddar cheese, grated
- 8 oz Gruyère cheese, grated
COARSE BRISKET RUB:
- 1/2 cup black pepper
- 1/3 cup coarse salt
- 2 tbsp paprika
- 2 tbsp onion powder
- 2 tbsp garlic powder
Description de l'étape
1
Set smoker to 250°F (121°C) and prepare brisket by trimming off extra fat and making a more cohesive piece of meat.
2
Season with coarse brisket using olive oil as a binder and place in your smoker until internal temp reaches 200°F-205°F (93°C-96°C). The timing of this will vary on the size of your brisket. Use a ThermoPro Twin TempSpike Plus 600-ft Wireless Dual-Probe Meat Thermometer for the most accurate results.
3
After reaching the target temperature, pour rendered beef tallow over the brisket. Wrap in aluminum foil and let rest for 3-4 hrs. Collect the rest of the beef tallow in a jar for later.
4
Cook the elbow macaroni in boiling water for 9-11 mins. Melt butter in a saucepan over medium heat. Add flour and slowly add in milk. Stir until nice and thick. Once the pasta has been fully cooked, pour out the hot water and rinse with cold water to keep it from sticking together.
5
Set your smoker to 275°F (135°C) and place the mac & cheese in a cast iron pot with a little extra cheese on top as well as the roux. Let that smoke for 30 minutes or until hot and melty.
6
Cut up the brisket and serve with the mac & cheese. Enjoy the beef brisket mac and cheese!
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