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