Just when I thought we had this whole brisket thing down the hubs went and signed up for the competitive barbecue circuit.

Smoked Brisket Grilled Cheese Sandwiches, recipe and wine pairing from vindulgeblog.com

Yes, that’s right, starting in 2015 the Vindulge Barbecue team will hit the road and fight the good fight. And one of the standard meats in a competition is brisket. Perfectly smoked and flavorful brisket.

Here at Casa Vindulge we’re used to smoking 6-8 lb briskets, but in the competitive barbecue world we will be expected to produce briskets of a larger scale. Much larger than we’re used to.

That means we need to practice.

Practice also means trial, error, and… lots of leftover brisket.

30-lbs of Smoked Brisket Two weeks ago we smoked two 15 lb briskets (that’s 30 lbs of meat!!), and after giving nearly all our neighbors some brisket love, we still had leftovers.

After making this crazy delicious Smoked Tomato Bisque the other day we discovered something was missing. What could be missing from a downright delicious tomato soup?

A grilled cheese of course. But this wasn’t just any grilled cheese. This was a smoked beef brisket grilled cheese made with leftover tender brisket, smoked cheddar and gruyere cheeses, melted to ooey gooey perfection.

Smoked Brisket Grilled Cheese Sandwiches You have to try this sandwich!

There are perfect pairings in this world — peanut butter and jelly, apple pie and ice cream, burgers and fries, and grilled cheese and tomato soup. This here is grilled cheese and tomato soup on stereoids!

Uses for leftover Smoked Beef Brisket, recipe #7 – Smoked Beef Brisket Tacos

Uses for Leftover Smoked Brisket  

Smoked Beef Brisket Grilled Cheese Sandwiches

Serving Size: 1 sandwich

Smoked Beef Brisket Grilled Cheese Sandwiches


  • 2 slices of bread, cut ½ inch thick (sourdough or como loaf work well)
  • 1 thick slice smoked cheddar (Tillamook works well)
  • 1 thick slice Gruyere
  • ½ cup leftover smoked beef brisket, shredded
  • Butter (at least 1 heaping tablespoon), at room temperature


  1. Heat up a cast iron skillet to medium heat (or warm up an electric panini press).
  2. Lay out your bread and distribute the butter one side of both pieces. Turn the bread over and use the un-buttered side to build the sandwich. Layer with a slice of the cheddar, load on the shredded brisket, and then top with the Gruyere.
  3. Place the other slice of bread on top.
  4. Place sandwiches on the skillet and cook for 3-5 minutes, until the bread is golden, then flip. Cook other side until equally golden and crispy and the cheese is ooey gooey melted and you just can’t take the waiting anymore.
  5. Cut in half and serve alongside this Smoked Tomato Bisque


Alternatively you can cook in a Panini press for 3-5 minutes. I am not cool enough to own a Panini press so I have to make due flipping my sandwiches the old fashioned way.


Wine Pairing


Well, since we followed this up to yesterday’s Smoked Tomato Bisque, we paired it with the leftover Barbera. I was a bit surprised, and entirely delighted, how well the fruity and acidic wine went with the buttery, crusty, cheesy sandwich loaded with the tender brisket. Sans soup I think the sandwich would be fantastic with an oaked Chardonnay (bring on the buttery oaked wines. more butter da better), but I don’t recommend Chardonnay for the soup. Stick with a fruity acidic red wine if you make it with the soup (and I really hope you do).

  Want more uses for leftover brisket?


For more recipes with wine pairing check out the Recipe Index.

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