Chef Tom's recipe for Barbecue Brisket Smoked Mac & Cheese is a delicious way to enjoy the smoky flavor with kamado-style cooking. The Kettle Joe creates an intense heat and smoky flavor that can't be replicated indoors. 
Barbecue Brisket Smoked Mac & Cheese
Tom Jackson
Rated 4.2 stars by 13 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
1 hour 30 minutes
Calories
1256
Chef Tom fires up the Kamado Joe Kettle Joe for Barbecue Brisket Smoked Mac & Cheese!
Ingredients
- 8 oz pasta shells (or your favorite pasta)
- 4 1/2 cups half and half, plus more as needed
- 8 oz white cheddar, grated, divided
- 8 oz pepper jack cheese, grated, divided
Cattleman’s Grill Lone Star Brisket Rub
- 2-3 cups chopped smoked brisket, divided
Big Rick’s Original Bar-B-Q Sauce
Directions
- Preheat your Kettle Joe to 300ºF, set up for smoking/indirect cooking with the SloRoller in place.
- In a 12” cast iron skillet, combine the uncooked macaroni, half and half, about 6 ounces of each cheese and about 1 tbsp Cattleman’s Grill Lone Star Brisket Rub. Carefully mix the ingredients with gloved hands. Place the pan in the grill.
After 45 minutes, stir the ingredients with a spoon, scraping the bottom of the pan. Close the lid and continue cooking another 30 minutes, about 1 hour 15 minutes total. You should have a creamy mixture with little standing liquid. If the mixture is beginning to dry out and is not creamy, add more half and half until you have a creamy texture.
- Add the chopped brisket and mix well. Sprinkle the remaining 4 oz of cheese over the top, and cook an additional 15-30 minutes, until the cheese on top is melted and the liquid is bubbling.
- Serve the smoked Mac and cheese topped with Big Rick’s Original Bar-B-Q Sauce.
Recipe Note
You might also enjoy: Kansas City Brisket & Burnt Ends & Chili Mac
Nutrition
Nutrition
- Serving Size
- 25.58 oz
- per serving
- Calories
- 1256
Amount/Serving % Daily Value
- Carbs
- 65.5 grams
- Protein
- 60.4 grams
- Fat
- 82.5 grams
- Sodium
- 2433 milligrams
