Brisket Smoked Mac & Cheese

Ingredients

• 8 oz Medium Cheddar Cheese (shredded)
• 8 oz Sharp Cheddar Cheese (shredded, will be smoked)
• 4 oz Gruyère Cheese (shredded, will be smoked)
• 4 oz Mozzarella Cheese (shredded, will be smoked)
• 2 oz Parmigiano Reggiano (freshly grated for topping)
• 4 Tbsp Unsalted Butter (cut into cubes)
• 2 tsp Sodium Citrate (food‑grade, for emulsifying cheese sauce)
• 1 quart Heavy Cream (full‑fat)
• 1 cup Whole Milk (adjust consistency of sauce)
• 1/4 tsp Nutmeg (freshly grated)
• 1 tsp Dijon Mustard
• 1/4 tsp White Pepper
• 1/8 tsp Cayenne Pepper (pinch, optional for heat)
• 1 lb Large Elbow Macaroni (dry)
• 1.5 lb Brisket (cooked, smoked) (separate fatty end for cubes and lean end for crumbles)
• 1 Tbsp Salt (for pasta water)

Instructions

1. Prepare Cheese for Cold Smoking

   Cut the medium cheddar, sharp cheddar, Gruyère, and mozzarella into 1‑inch blocks. Place a foil pan on a tray of ice, then arrange the cheese blocks on top, keeping them as cold as possible.

   Time: PT30M

2. Cold Smoke the Cheese

   Fire a small, dense log in the offset smoker firebox to create a low‑heat, smoky environment (~150°F). Add a cold‑smoke generator or smoke tube if available. Smoke the cheese for 3‑4 hours, checking that the surface stays firm.

   Time: PT4H

   Temperature: 150°F

3. Refrigerate the Smoked Cheese

   Vacuum‑seal the smoked cheese blocks in zip‑top bags and place them in the refrigerator overnight to firm up and let the smoke fully penetrate.

   Time: PT0M

4. Shred the Smoked Cheese

   Using the food processor with the cheese‑grater attachment, shred all smoked cheeses into a large bowl.

   Time: PT10M

5. Prepare Brisket Pieces

   From the previously smoked brisket, cut the fatty end into ½‑inch cubes. Run the lean portion through the meat grinder to create fine crumbles.

   Time: PT15M

6. Smoke Brisket Crumbles

   Spread the brisket crumbles on a foil pan and place them in the offset smoker set to 260°F. Smoke for 30 minutes, allowing the pieces to crisp and render additional fat.

   Time: PT30M

   Temperature: 260°F

7. Make the Velveeta‑Style Cheese Sauce

   In a large pot melt butter over medium heat. Whisk in sodium citrate until dissolved, then add nutmeg, Dijon mustard, white pepper, and cayenne. Stir in heavy cream and bring to a gentle simmer. Gradually add the shredded smoked cheeses, stirring constantly until smooth. Blend with an immersion blender, then thin with milk until the sauce reaches a pourable consistency.

   Time: PT20M

   Temperature: Medium heat

8. Cook the Pasta

   Bring 6 quarts of water to a boil, add 1 Tbsp salt, then stir in the elbow macaroni. Cook 10‑12 minutes until al dente, then drain in a colander.

   Time: PT12M

   Temperature: Boiling

9. Combine Pasta, Sauce, and Brisket Cubes

   Return the drained pasta to the pot, pour in the cheese sauce, and fold in the brisket cubes, a handful of mozzarella chunks, and an extra sprinkle of smoked sharp cheddar. Mix until everything is evenly coated.

   Time: PT5M

10. Assemble in a Foil Pan

    Transfer the mac and cheese mixture to a large foil pan. Top with the smoked brisket crumbles and a generous amount of freshly grated Parmigiano Reggiano.

    Time: PT5M

11. Bake in the Smoker

    Place the foil pan in the offset smoker set to 300°F. Bake for 30 minutes, or until the top is bubbly and a golden crust forms.

    Time: PT30M

    Temperature: 300°F

12. Rest and Serve

    Remove the pan from the smoker, let the mac and cheese rest for 5 minutes, then serve hot, pulling apart strings of cheese and brisket.

    Time: PT5M

Nutrition Facts

Calories

820

Protein

38 g

Carbohydrates

55 g

Fat

48 g

Fiber

2 g

Ingredient Substitutions

• Instead of Medium Cheddar Cheese: Mild Cheddar
• Instead of Sharp Cheddar Cheese: Aged Cheddar
• Instead of Gruyère Cheese: Emmental, Swiss cheese
• Instead of Mozzarella Cheese: Provolone
• Instead of Parmigiano Reggiano: Pecorino Romano
• Instead of Unsalted Butter: Margarine
• Instead of Sodium Citrate: Calcium Citrate
• Instead of Heavy Cream: Half‑and‑half
• Instead of Whole Milk: 2% Milk
• Instead of Nutmeg: Mace
• Instead of Dijon Mustard: Yellow mustard
• Instead of White Pepper: Black pepper
• Instead of Cayenne Pepper: Paprika
• Instead of Large Elbow Macaroni: Cavatappi, Shells
• Instead of Brisket (cooked, smoked): Smoked pork shoulder
• Instead of Salt: Kosher salt

Equipment Needed

• Offset Smoker
• Cold Smoke Generator or Smoke Tube (optional)
• Foil Pan
• Food Processor with Cheese Grater Attachment
• Meat Grinder
• Large Stockpot
• Colander
• Immersion Blender
• Vacuum Sealer and Bags (optional)
• Thermometer
• Tongs
• Aluminum Foil
• Kitchen Scale (optional)
• Mixing Bowls
• Spatula

Critical Steps — Do Not Skip

• Keeping the smoker temperature low (≈150°F) while smoking the cheese to avoid melting.
• Using sodium citrate to emulsify the cheese sauce and prevent separation.
• Cooking pasta al dente so it finishes perfectly in the smoker.
• Crisping the brisket crumbles for texture and flavor.

Chef Tips from the Video

• Use a mix of sharp and mild cheddar for depth and meltability.
• Add a splash of milk at the end of the sauce to reach the perfect pourable consistency.
• For extra smoky aroma, add a few wood chips directly to the cheese pan during the last hour of smoking.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; reheat gently on the stovetop with a splash of milk.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Smoke the cheeses up to a week in advance; store vacuum‑sealed in the fridge.
• Prepare the cheese sauce a day ahead and reheat gently before mixing with pasta.
• Cook and freeze the brisket crumbles; they reheat well in the smoker.

Frequently Asked Questions