BBQ Burnt End Beef Sandwich With Macaroni and Cheese

Ingredients
For the Burnt Ends

• 4-5 lbs beef brisket point
• 1 cup BBQ rub (store-bought or homemade)
• 1 cup BBQ sauce

For the Macaroni and Cheese

• 2 cups elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 cups shredded cheddar cheese
• Salt and pepper to taste

For the Sandwich

• 6 brioche buns
• Additional BBQ sauce for drizzling

Instructions

Preparing the Burnt Ends

1. Preheat smoker to 250°F (120°C).
2. Rub the brisket point generously with the BBQ rub.
3. Place the brisket in the smoker and cook until it reaches an internal temperature of 190°F (88°C), which should take about 6-8 hours.
4. Remove the brisket from the smoker and let it rest for 30 minutes. Cut into 1-inch cubes.
5. Toss the beef cubes in BBQ sauce and place them back in the smoker for another 1-2 hours until caramelized and tender.

Preparing the Macaroni and Cheese

1. Cook the elbow macaroni according to package instructions. Drain and set aside.
2. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden brown.
3. Gradually whisk in the milk and cook until the sauce thickens.
4. Stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper.
5. Mix the cheese sauce with the cooked macaroni.

Assembling the Sandwich

1. Lightly toast the brioche buns.
2. Add a generous portion of burnt ends to the bottom bun. Top with a scoop of macaroni and cheese.
3. Drizzle with additional BBQ sauce if desired.
4. Top with the other half of the bun and serve immediately.

Enjoy your BBQ Burnt End Beef Sandwich with Macaroni and Cheese!