Smoky Mountain BBQ Brisket Bombs

Allergens

Milk, Eggs

Ingredients

• 2 lbs beef brisket, cut into 1.5
• inch cubes
• 1 cup BBQ dry rub (see recipe below)
• 1 cup your favorite BBQ sauce
• 8 slices of Texas toast
• 8 oz sharp cheddar cheese, grated
• 4 large eggs
• Fresh parsley, for garnish BBQ Dry Rub:
• 2 tbsp paprika
• 1 tbsp brown sugar
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a small bowl, mix together all the BBQ dry rub ingredients. Coat the brisket cubes evenly with the dry rub, pressing it into the meat.
3. Heat a large skillet over medium high heat. Add the coated brisket cubes and cook until browned on all sides, about 5 minutes. Remove from skillet and set aside.
4. In a greased 9x13 inch baking dish, layer half of the Texas toast slices, slightly overlapping them if necessary. Top with half of the brisket cubes and 1/3 of the grated cheddar cheese. Repeat layers, ending with a layer of cheese on top.
5. In a bowl, whisk together eggs and BBQ sauce until smooth. Carefully pour mixture over the layered brisket and toast in the baking dish.
6. Bake for 30 40 minutes, or until a toothpick inserted into the brisket easily comes out clean. Let rest for 5 minutes before serving.
7. Garnish with fresh parsley and serve immediately.

Chef’s Insight

Use a serrated knife to carefully cut the Texas toast and brisket into squares for easy serving.

Notes

Feel free to adjust the heat level by adding more or less cayenne pepper in the BBQ dry rub.