Finished brisket loaded smoked mac and cheese from the source video, presented in a 4:3 cover crop.
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Brisket Loaded Smoked Mac and Cheese

Stew’s BBQ

Smoked cream cheese and three cheeses make a creamy macaroni base, finished with brisket and a crisp broiled top.

Grill Temp200°F → 250°F
Cook Time2 Hrs + 5 Min Broil

Smoke the cream cheese

Preheat the smoker to 200°F. Smoke the cream cheese for 1½ hours.

Smoke the cream cheese for Brisket Loaded Smoked Mac and Cheese

Cook the pasta

Boil elbow macaroni until al dente, then drain and set aside.

Cook the pasta for Brisket Loaded Smoked Mac and Cheese

Raise the smoker temperature

Once the cream cheese comes off, adjust the smoker to 250°F.

Make the cheese base

In a large bowl, combine macaroni with smoked cream cheese, butter, cheddar, Monterey Jack and smoked Gouda. Mix until smooth and creamy.

Make the cheese base for Brisket Loaded Smoked Mac and Cheese

Season and smoke

Stir in evaporated milk, chipotle pepper sauce, ground mustard and All-Purpose Seasoning. Pour into a half-size foil pan, top with extra cheese and smoke at 250°F for 30 minutes.

Season and smoke for Brisket Loaded Smoked Mac and Cheese

Broil, top and serve

Transfer to the oven and broil at 500°F for 5 minutes. Top with chopped smoked brisket and serve hot.

Broil, top and serve for Brisket Loaded Smoked Mac and Cheese

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