Jason’s Smoked Beef Brisket Mac & Cheese Jack-o’-Lanterns

Ingredients

Brisket:

• 1 Swift Brisket
• 2-3 C apple cider
• 1 Tbsp pumpkin pie spice
• 1 tsp cayenne pepper
• Pinch of salt

Rub: 

• 1/3 C brown sugar
• 2 Tbsp smoked paprika
• 2 1/2 tsp black pepper
• 1 Tbsp kosher salt
• 1 Tbsp garlic powder
• 1 Tbsp onion powder
• 3/4 tsp mustard powder
• 1/4 tsp cayenne pepper
• 1 Tbsp pumpkin pie spice

Mini Pumpkins: 

• 6 mini pumpkins such as Sugar Pumpkins, Baby Bear, Munchkin or Gold Nugget
• About 2 tsp. olive oil
• Kosher salt and pepper, to taste

Creamy Mac&Cheese: 

• 14 ounces whole wheat elbow macaroni (or other pasta)
• 6 Tbsp butter, divided
• 1/2 onion diced
• 3 cloves garlic, minced
• 4 Tbsp flour (can use whole wheat)
• 1 tsp salt
• 2 C milk
• 2 C shredded cheddar cheese
• 3 Tbsp pumpkin puree (either make your own or buy it canned)
• 3/4 C water or broth (only if needed)
• Aged gouda cheese for grating as garnish

Directions

Brisket:

1. Combine all dry rub ingredients in a mixing bowl and set aside.
2. Prepare the brisket by removing excess fat from the flat side and also remove fat to expose the point side. Put the brisket in a large baking dish.
3. Combine the injection ingredients in a large measuring cup.
4. Inject the brisket with the prepared liquid mixture, reserving about 1 cup for later. Generously sprinkle the rub on both sides of the meat. Cover and refrigerate overnight.

Smoke the Brisket:

1. Preheat the smoker (or oven) at 230º F. Remove the brisket from the baking dish and place it directly – fat side up – on the grates of the smoker.
2. Smoke at 230°F until an internal temperature of 165°F is reached (approximately 8-10 hours).
3. Remove the brisket, double wrap with foil, and pour the reserved liquid in the bottom of the foil before closing up. Put the brisket back on to the smoker at the same temperature.
4. When the brisket reaches 203°F (approximately 2-4 more hours), remove from the smoker, leaving it wrapped in the foil. Place the brisket into a small cooler and allow it to rest for at least 1-2 hours.
5. Cut the flat end point and remove to allow for easy slicing. Slice against the grain and serve with the Mac & Cheese in Mini Pumpkins!

Make the pumpkin bowls:

1. While cooking the brisket, make your Mini Pumpkin Serving Bowls. Preheat the oven (or if you have another smoker) to 400°F.
2. If needed, cut a very thin slice from the bases of the pumpkins so they sit flat. Set on a rimmed baking sheet, rub with a little oil, then sprinkle with salt and pepper.
3. Bake until tender when pierced, about 40 minutes.
4. Let the pumpkins cool. Cut off lids, about 2 in. wide. Carefully scrape out seeds with a small spoon, keeping walls and bases intact. If you accidentally get a hole in the pumpkin, just line it with a piece of foil.

Creamy Smoked Mac & Cheese (with a little pumpkin twist):

1. Pasta: Cook the pasta according to package directions. Drain and set aside (toss with oil to prevent sticking).
2. Sauce: Melt butter over low medium heat. Add the garlic and onion – sauté for a couple of minutes, being careful not to burn or brown the butter, garlic or onion.
3. Add the flour and salt – sauté while whisking for another minute or two. Then, add the milk very slowly, whisking continuously to incorporate with the flour/butter mixture.
4. Don’t stop whisking or it will clump. Simmer for approximately 5 minutes until the sauce is bubbling and has thickened just slightly.
5. Add the cheese and stir with a wooden spoon or spatula until melted. Once melted and creamy, remove from heat.
6. Add the pasta to the cheese sauce. Stir in extra water or broth if the sauce is a bit too thick.
7. To obtain a smoky flavor, pour the mac & cheese in a baking dish and place it in the smoker at 325º F for about 20 minutes.
8. Remove mac & cheese from the smoker. Add your brisket. Mix together by hand. Reserve some brisket for the top of the dish. Spoon into Mini Pumpkin Bowls for serving and top with the reserved brisket pieces.
9. Add grated aged gouda cheese on top if desired