Smoked Brisket Shepherd's Pie

Prepare pellet grill for indirect cooking at 250 degrees F (120 degrees C) using pecan pellets for fuel and smoke.

Trim sinew and excess fat from Beef Brisket (1) and season heavily with Brisket Rub (2 Tbsp).

Place brisket flat on pit and cook until the outer surface develops a mahogany/dark color.

Cube the brisket into bite-size portions and place in a large aluminum pan.

To the pan, add Yellow Onion (1), Garlic (1 head), Mushrooms (2 cups), Tomato Paste (2 Tbsp), Fresh Thyme (5 sprigs), Beef Consommé (1 can), Guinness® Stout Beer (1 can), and Worcestershire Sauce (2 Tbsp). Cover the pan with foil and place it back on the pit for 2 hours.

Check the brisket bites after 2 hours for softness. When you can squeeze them and they almost fall apart, they’re done. Remove the pan from the pit and carefully separate the brisket chunks from the drippings in the pan. Discard any pieces of thyme stems at this point.

Combine the brisket drippings with the Brown Gravy Mix (1 cup) (just mix a brown gravy packet with water and heat until it starts to thicken). Pour this gravy mixture over the brisket chunks and gently fold so everything is covered.

Spoon the brisket chunks into a large cast iron skillet and top with Mashed Potatoes (1.5 lb).

Add the Grated Parmesan Cheese (4 Tbsp) and Shredded Mild Cheddar Cheese (1 cup) to the top, garnish with Fresh Parsley (to taste) and place back on the pit. At this point, I crank the heat up to 350 degrees F (180 degrees C).

Once the cheese has melted and the top has started to brown it’s done. Carefully remove from the grill and serve.