How to Make The Ultimate BBQ Brisket Mac ‘n Cheese Sandwich

[Music]this is comfort food to a tee right here[Music]hey the chef bin and we are going tomake an open-faced mac and cheesesandwich with smoked brisket and yes ittastes as good as it sounds so what wehave here is I’ve got a brisket flatwhat we’re gonna do is we’re gonna rubit down with a coffee rub one thing I dowant you to know is that if you do nothave a smoker at your house or you don’thave someone that has a smoker that cansmoke this for you you can go to yourlocal barbecue shack one of yourfavorite order a pound for yourself fordinner and get a little bit extrafurther for tomorrow and this is whatwe’re gonna do for tomorrow with theleftover but if not if you do have asmoker and whatnot this is we’re gonnago ahead and season this brisket up whatI like to use here this is a flat of thebrisket normally a brisket a fullbrisket is about this big and you havetwo parts you have a flat and you knowthe point the points normally what youtake for chopped brisket and the flatswhat we use for sliced brisket and ifyou can’t tell the difference you cansee here on the flat has these lines ofthe meat going this way and that’s whereyou can tell that that’s the flat wherewe’re gonna slice it a grunt against thegrain okay I don’t like to trim the fatoff of my brisket some people do there’ssome championship barbecuers that itwould argue with me but I really thinkthis cap on top is a key component tothis dish we’re gonna start out with alittle bit of coffee you can use anykind of coffee you want to we just atground coffee and I’m gonna put aboutfor this brisket maybe about a cup inokay and then I’ve got you can use anykind of rub you can make your own rub ifyou have your own rub you just add thecoffee ground coffee to your rub herewe’re using a store-bought rub and we’rejust gonna pour that in gives it areally unique flavor if you can getancho chili powder I would recommendthat and then we’re just going to throwa little celery salt on there as well Ithink it kind of adds to the flavoralright so we got that I’m gonna take mywhisk I like to whisk my rubs well youget in a whisk you can really whisk thisrub togetherso it’s completely incorporated so we’regonna take the rub here we want to rubit right on top of the brisket rightthere on the fat and personally I like alot of it on there we’ll flip it overand we’ll season this side again nowtake my glove and I just why it’s calleda rub rub that bad boy right in thereokay and then all of this excess it’shere my fats gonna go on it and I’mgonna push it down on to that on to thefat so then you can look and you’recovering the fat okay so take a littlebit more place it on this bad boycouple things if you wanted and you havethe time you could do this the daybefore let it sit in your refrigeratorovernight and it’s really gonna absorbthe flavor of the coffee rub okay so I’mgonna take this put it onto my sheet panand then I’m gonna run outside to thebackyard throw it into my smoker andI’ll be right back all right so whileour coffee rub brisket is in the smokerwe are going to go ahead and move on tomaking the cheese sauce for the mac andcheese so the first thing to start offwith is we’re going to make a rule aroux is a thickening agent and it is oneof the most important parts of thisrecipe because we’re not only usingbutter which a roux is equal parts fatto equal parts of flour and then youwant to cook it a mistake that most homecooks in America do is they don’t cookthe roux enough and then you get thisflour flavor into your sauce so it’simportant to make sure you cook it towhere the flour and the roux change acolor so we’re gonna take a little bitof bacon fat done cuz I love bacon fatyou can call it bacon juice cuz it’sjust as juicy so we got that in thereand the next thing is I’m gonna put somebutter as well because as you can seethere’s a nice little smoke pointyeah all right so we got that in thereI’m going to incorporate the butter andthe bacon fat together and stirring I’mgonna take my flour me personally when Imake my roux I add a little flour at atime little flour at a timelittle flower at a time because it mightnot be precise add just a little bitmore the Roos ready I’m home I’m rightthere I’m right past a pale almost to ablond Roux and that’s when it’s go timehere with the chicken stock gum so we’regoing to add our chicken stock now andthen I’m gonna bring it to a boil soit’s one thing you should know is wedon’t want this super thick because wewill use some of this cheese inthickening so as this Rouge cooking I’mgonna come over here and talk about alittle of the cheeses that we have toadd to it the first one I have here is anice soft cheese it’s got roasted garlicand herbs it’s a Boursin cheese and thenthe next one we have is a good smokedgouda and then we have a sharp cheddarand then we have what’s surprising notthe secret ingredient is America’sfavorite pasteurized cheese okay sowe’re gonna bring this to a boil thenext productI’m gonna do is we are going to pureesome roasted red pepper some roastedgarlic some caramelized onion togetherand this is going to go into the sauceokay so I’ve got my caramelized onionI’ve got my roasted garlic okay I’m andI’ve got my roasted red peppers so sinceI have this large blender with just alittle bit in there I’m gonna take thebeer that we are adding some of the beerthat we’re adding to this and putting itin here okayso put that down mmm man taste the smellof garlic the sweetness of thecaramelized onions amazing and thenwe’re gonna add this straight into theinto the veloute okay and then we’regonna come in and then whisk this in andat the same time I’m going to add therest of this beerwe’re gonna let this come to almost neara simmer and then I’m gonna start addingcheese I’m gonna start with my smokedgouda I’m just gonna put it in thereand then we’re gonna give a little stirand we’re gonna go in here with thesharp cheddarso as this cheese is melting we’re gonnago ahead and add this cheese so yoursauce went from looking like this brownsauce to now your cheese is gonna meltin there and look like a real nice darkcheese sauce okay so right here oncethis has all been incorporated we’regonna take this Boursin cheese and we’regoing to add it okay so it’s gonna addit right to the cheese sauce and I’mgonna use my whisk to break it up andthen stir it in with my sauce okaythis is gonna help give a little creameven more creaminess this nice littleherb roasted garlic flavor too alreadygo with the flavors we have in there I’mgonna come I’m gonna add a couplesplashes of some hot sauce you wantsomething with that vinegar lots ofvinegar and acid to go into the sauceokay you’re not trying to make it hotyou’re trying to help balance the sauceand then we’re just gonna put a littlesplash of I’m gonna go with the old captrick and call it goodthere we go stir that in you can addsome salt not too much because cheese issuper salty and on top of that wealready added the bacon fat and chickenstock okaythen we’re gonna add a little pepperthere stir it in and while our sauce forour mac and cheese is done okay so wehave taken the brisket out of the smokerI have smoked this over pecan wood andHickory it is amazing just the smell youcan get the tones of that chili powderwe added you can smell the coffeeI am so ecstatic about cutting into thisokay you can also see here thelittle bit of jiggle here of that factthat we left on right and this is what’sgonna be good right into our sandwichokay so brisk I’m gonna take the firstslice looking at it remember I told youthat there are the lines that goingacross so we’ve got the lines going thisway so it means that I need to cut itthis way to be against the grain okayso we’ll take our first slice here andit’s like butter look at that look howtender that is makes nice thin slices sothe next step is we’re going to mix oursauce with the macaroniI’m gonna take my mixing bowl here okayI’m gonna add my macaroni that we’vecooked boiling water with salt okay andthrow that bad boy right on in there I’mgonna take this cheese sauce I’m gonnapour on the top of the macaroni with myspoon here mixing this up okay so we’vegot our macaroni and cheese I’ve got ourawesome smoked brisket what we want todo is I’ve got my plate here okay andI’m going to just do something just assimple and easy as taking a piece ofwhite Texas toast and placing it hereyou can toast it if you want to we’renot going to we want it to be kind ofsoggy with it uh-huh and I’m going totake a nice helping of my mac and cheeseright over the top like so all right andthen we’re gonna take and place thisbrisket right on top of that mac andcheese like so a little bit of barbecuesauce maybe right on top just to give itpop and then when I hit it up a littlebit of green onion cut on extreme biasthis right here like I said at thebeginning it tastes just as good as itsounds this is comfort food to a teamright here