Smoked Bbq'd Winterfrost Brisket Widmer Brick Grilled Cheese With Tobacco Onions Recipe

Prepare the Brisket

In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, black pepper, and salt to create a dry rub. Rub this mixture evenly all over the brisket.

Marinate the Brisket

Place the rubbed brisket in a large resealable bag or container. Add apple cider vinegar and water. Seal and marinate in the refrigerator for at least 4 hours, preferably overnight.

Smoke the Brisket

Preheat your smoker to 225°F (107°C). Remove the brisket from the marinade, allowing excess liquid to drip off. Place the brisket on the smoker and cook for approximately 6-8 hours, or until the internal temperature reaches 195°F (90°C).

Rest the Brisket

Once done, wrap the brisket in foil and let it rest for at least 30 minutes before slicing.

Slice the Onions

Peel and slice the yellow onions into thin rings.

Cook the Onions

In a large skillet, melt the butter over medium heat. Add the sliced onions, salt, black pepper, and smoked tobacco (if using). Cook until the onions are caramelized and golden brown, about 20-25 minutes, stirring occasionally.

Prepare the Grilled Cheese

Spread butter on one side of each slice of sourdough bread. On the unbuttered side, layer Widmer Brick cheese generously.

Grill the Sandwich

Heat a skillet over medium heat. Place the sandwich butter side down in the skillet. Cook until the bread is golden brown and the cheese is melting, about 3-4 minutes per side.

Assemble the Dish

Once the brisket has rested, slice it thinly against the grain. Layer the brisket on a plate, top with caramelized tobacco onions, and serve with the grilled cheese on the side.