INGREDIENTS

• Brisket
• B&B Championship Blend Pellets

Pimento Cheese:

• 1 cup shredded sharp cheddar cheese
• 1 cup shredded white cheddar cheese
• 1 pack of @lovemyphilly cream cheese
• 1 cup @dukes_mayonnaise
• 1/4 cup of chopped @mtolivepickles roasted red peppers
• @texaspetesauces hot sauce to taste
• 1 tablespoons of @lawrysseasoning lawrysseasoning garlic salt
• Fresh crushed black pepper

Brisket flat from @traderjoesmemphis … seasoned it with @thekingandhisq #kingyswhiteknight and #kingysbeefrub dry rubs overnight….put it on the pellet smoker using @bbcharcoal #competitionblend pellets mixed with some #jackdaniels @bbcharcoal pellets.

INSTRUCTIONS

1. Using B&B Championship Blend Pellets, Run the smoker at 200F Pro Mode for the first 2hrs, then cranked it up to 300F til internal was 165F
2. Wrap the brisket with a little butter and beef stock.  It should be probe tender around 200F
3. Let it rest for an hour before slicing.
4. The very bottom layer has a shredded cheese blen, then a folded egg (add a little milk to your eggs and put enough butter in the skillet to ensure they’re not going to stick, and just fold once they’re flaky.)
5. Add the brisket, and then pimento cheese.
6. Serve it with a lightly toasted artesano bread