Trim the fat off the
Beef Brisket (13 lb)
Cover the brisket with
Yellow Mustard (to taste)
and season with
Barbecue Rub (to taste)
Set the smoker for 215 degrees F (100 degrees C).
Smoke the brisket at 215 degrees F (100 degrees C) overnight. Around halfway through the cook time raise the cooking temperature to 250 degrees F (120 degrees C).
Once internal temperature of the brisket reaches 210 degrees F (100 degrees C) remove and wrap in foil. Let it rest for 3 hours.
Meanwhile, slice the
Red Bell Pepper (1)
Green Bell Pepper (1)
Sharp Cheddar Cheese (to taste)
Pepper Jack Cheese (to taste)
and add to a large bowl. Sprinkle some
Corn Starch (1 Tbsp)
over them and mix well.
In a saucepan over medium heat add in
Evaporated Milk (12 fl oz)
. Add in the grated cheeses and whisk slowly until melted and sauce is nice and thick.
In a cast iron pan over medium heat, add some oil and the red bell pepper, green bell pepper and onions. Season with
Jacobsen® Sea Salt (to taste)
Ground Black Pepper (to taste)
Garlic Powder (to taste)
. Cook until onions are caramelized.
Unwrap the brisket and slice.
Buns (to taste)
Provolone Cheese (to taste)
on top. Place in griller and broil until cheese is bubbly.
To serve top with caramelized onions and peppers and cheese sauce. Enjoy!