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The Smoke Shop’s BBQ Brisket

Smoke Shop BBQ in the houuuuussssseeeeee!! Whoop, whoop! We bet you’re excited (stoked! thrilled! pumped!), but you know what they say: Seein’ is believin’. So tonight, when you’re basking in Chef Andy’s award-winning brisket and savoring his signature bbq sauce, make sure to snap a pic and send it to the ‘gram. We can’t wait to see how cute y’all look covered in ‘cue.

What’s in your bag:

  • The Smoke Shop’s smoked BBQ brisket
  • The Smoke Shop’s BBQ sauce
  • Pimento mac & cheese with Ritz cracker crumbs
  • Shaved cabbage & vegetable slaw 
  • Roasted garlic aioli
  • Bread & butter pickles

What you’ll need from home:

  • Sheet tray
  • Aluminum foil
  • Casserole dish
  • Mixing bowl

Total prep time: 25-30 minutes

The Pimento Mac & Cheese

  1. Preheat the oven to 350F.
  2. Remove the lid from the mac & cheese and cover with foil. Place on a sheet tray and bake for 17-20 minutes.
  3. Remove the foil and bake for 5-10 more minutes more until hot & bubbly!

The Brisket

  1. Place the brisket and a few tablespoons of water in your casserole dish. Cover tightly with foil. 
  2. Pop the dish in the oven alongside the mac & cheese for 10 minutes. Remove the foil and let the brisket heat for another 5 minutes until everything is warmed through, allowing the brisket to crisp up before serving.

The Slaw

  1. Combine the slaw and roasted garlic aioli in a mixing bowl. Toss, toss, toss away until the veggies and the aioli are all mixed together!
  2. Give it a taste, and add a little S&P as desired.

To serve, slather Andy Husbands’ BBQ sauce allllllll over the brisket. A scoop each of slaw and mac & cheese goes onto the plate with your brisket. Enjoy the zippy crunch of your bread and butter pickles in between bites of your BBQ feast!

That’s it! #Dinnersolved, dinner served. 

Show us how you WECO!

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