Preparing the Burnt Ends
Preheat smoker to 250°F (120°C)
Rub the brisket point generously with the BBQ rub
Place the brisket in the smoker and cook until it reaches an internal temperature of 190°F (88°C), which should take about 6-8 hours
Remove the brisket from the smoker and let it rest for 30 minutes. Cut into 1-inch cubes
Toss the beef cubes in BBQ sauce and place them back in the smoker for another 1-2 hours until caramelized and tender
Preparing the Macaroni and Cheese
Cook the elbow macaroni according to package instructions. Drain and set aside
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden brown
Gradually whisk in the milk and cook until the sauce thickens
Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper
Mix the cheese sauce with the cooked macaroni
Assembling the Sandwich
Lightly toast the brioche buns
Add a generous portion of burnt ends to the bottom bun. Top with a scoop of macaroni and cheese
Drizzle with additional BBQ sauce if desired
Top with the other half of the bun and serve immediately
Enjoy your BBQ Burnt End Beef Sandwich with Macaroni and Cheese!
ADVERTISEMENT
