Smoked Beef Brisket with Mac and Cheese
Slow cooking beef over fire creates a tender, melt-in-your-mouth brisket with irresistibly smoky and concentrated flavors. Serve it with creamy mac and cheese and hickory barbecue sauce slathered on the brisket for an extra savory-sweet pop

Ingredients
Smoked Beef Brisket
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USDA Choice Beef Brisket, whole or prepared 6.0 kg
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Pepper, coarse ground 100.0 g
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Apple cider vinegar 250.0 ml
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Water 250.0 ml
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Yellow MustardAmerican 150.0 g
Creamy Macaroni and Cheese
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Bacon, chopped 60.0 g
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Cauliflower, blanched and sliced 300.0 g
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Gruyère Cheese, shredded 100.0 g
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Mozzarella Cheese, shredded 100.0 g
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Cheddar Cheese, shredded 100.0 g
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Cooking Cream 60.0 ml
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Elbow Macaroni, cooked 800.0 g
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Mozzarella Cheese 60.0 g
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Breadcrumbs 30.0 g
Hickory Barbecue Sauce
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Garlic, minced 50.0 g
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Onion, brunoise 300.0 g
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Tomato Paste 150.0 g
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Vinegar, white 250.0 ml
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Water 500.0 ml
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Sugar, white 80.0 g
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Black Pepper, ground 2.0 g
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Chili Powder 2.0 g
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Cooking Oil 150.0 ml
Preparation
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Smoked Beef Brisket
1000 minutes- Trim the brisket to remove all sinew and excess fat. Make sure to leave 1/4 inch fat on the brisket.
- Pat dry the beef, then rub the yellow mustard all around the surface.
- Prepare a dry rub by combining the pepper and Knorr Beef Seasoning Powder together. Sprinkle this all over the meat.
- Create a cider spritz by mixing the water, apple cider vinegar, and Knorr Liquid Seasoning. Place this liquid in a spray bottle.
- Smoke the beef at 250F for 8 hours while spraying the meat with the cider spritz after 4 hours every 30 minutes.
- After 8 hours, the internal temperature should be around 165F. Wrap the brisket with butcher paper.
- Continue cooking the beef brisket at 250F for 4 to 5 hours more and until internal temperature reaches 205F.
- Place the smoked beef brisket in a styro box or cooler and leave for a minimum of 2 hours before slicing.
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Creamy Macaroni and Cheese
45 minutes- In a saucepot, render the bacon or melt the bacon's white fat in low heat.
- Add the cauliflower, Knorr Cream Soup Base, Gruyère cheese, mozzarella cheese, cheddar cheese, cooking cream, and Knorr Aromat in the saucepot.
- Simmer for 3 minutes or until all three kinds of cheese are melted.
- Throw in the elbow macaroni and simmer for a minute.
- Place the mac and cheese mixture in a baking dish or ramekin.
- Sprinkle the top with mozzarella cheese and breadcrumbs.
- Preheat the oven to 350F for 15 minutes. Bake the mac and cheese in the oven for 6 minutes or until the cheese is melted.
- Let the mac and cheese rest for 5 minutes, then serve with the smoked beef brisket.
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Hickory Barbecue Sauce
55 minutes- In a pot, heat the cooking oil and sauté the onions until it's caramelized.
- Add the garlic and fry for about 3 minutes.
- Next, pour the tomato paste and let it cook for 5 minutes or until it starts to release oil.
- Once it's ready, add the vinegar, sugar, chili powder, and pepper into the pot.
- When it starts to boil, pour in the water and Knorr Barbecue Sauce Sauce. Let it simmer for 30 minutes and blend until smooth.
- Pair the smoked beef brisket with this barbecue sauce.