BBQ Brisket Melts

Ingredients

Brisket
Mustard as a binder
Favorite brisket rub preferably pepper-forward
Hickory pellets for smoking
Apple cider vinegar
Beef tallow 3-4 tablespoons
2 whole onions
Avocado oil 2 tablespoons
Kosher salt 1 tablespoon
Unsalted butter 2 tablespoons plus more for toasting
Sourdough bread
Fried crispy onions
Colby jack cheese 2 slices
Provolone cheese 2 slices
Favorite BBQ sauce
Instructions

Trim brisket of excess fat and apply mustard all over as a binder.
Season generously with a pepper-forward brisket rub and refrigerate for 1-2 hours.
Smoke on pellet smoker at 210 degrees with hickory pellets, water pan underneath, for 9-10 hours until 165-170 degrees.
Wrap in butcher's paper with apple cider vinegar and beef tallow, then smoke at 250 degrees until 204-206 degrees.
Rest wrapped brisket in cooler for 2-3 hours.
Sauté diced onions with avocado oil, kosher salt, and butter until caramelized.
Assemble melt with sourdough bread, fried onions, Colby jack cheese, brisket slices, caramelized onions, BBQ sauce, provolone cheese, and top bun.
Toast in cast iron skillet with butter for 3-4 minutes, flipping once.