Big Moe's Brisket Mac and Cheese


Main Dish
Big Moe's Brisket Mac and Cheese

Primary Media

User Rating

5 out of 5 stars
Rate it:
2 ratings

Recipe Data


Recipe Wellness Badges


    Save Options


    What's better than mac and cheese? Barbecue mac and cheese made with smoked brisket, of course! Big Moe Cason is showing you how to make his recipe for Brisket Mac and Cheese and he's giving you all of the insider tips to make it just like he does.

    Watch how this recipe comes together on!

    Recipe Tags

    Servings and Ingredients

    Serves 16
    1 lbs. beef brisket
    2 tbsp. Moe's Beef Rub, or Texas beef rub
    ¾ c. Moe's I-10 BBQ sauce
    2 c. Hy-Vee heavy whipping cream
    1 c. Hy-Vee sour cream
    ½ c. Kerrygold butter, softened
    6 Hy-Vee large eggs
    2 (16-oz. each) pkgs. Hy-Vee large elbow macaroni
    40 oz. shredded pepper Jack cheese
    3 tbsp. Moe's chicken seasoning
    1 (16-oz.) pkg. shredded smoked Cheddar cheese

    Things To Grab

    • Smoker or charcoal/gas grill
    • Large saucepan
    • Medium bowl
    • Dutch oven
    • Colander


    1. Preheat smoker, using water pan and soaked wood chips as directed, according to manufacturer's directions for 250 degrees. Season brisket with rub. Place in smoker; smoke 1 hour or until brisket reaches 200 to 203 degrees. Remove from smoker. Let rest 30 minutes; cut meat against the grain into bite-size pieces.

      Hyvee Culinary Expert Tip
      For a charcoal grill, add soaked wood chips to the coals and grill over indirect heat. For a gas grill, create a smoke pack and place over medium heat to create smoke. Grill as directed with the lid closed to maintain smoke.
      Hy-Vee Seasons Magazine
    2. Preheat smoker to 350 degrees according to manufacturer's directions. Heat a large saucepan over low heat. Add chopped brisket; heat through. Stir in BBQ sauce. Remove from heat; set aside.

    3. Mix together heavy whipping cream, sour cream, butter, and eggs in a medium bowl; set aside. 

    4. Meanwhile, cook noodles according to package directions in a large Dutch oven. Drain noodles, and return to Dutch oven. Mix in pepper Jack cheese; continuously stirring until cheese melts. Remove from heat. Gently fold in brisket. Once fully incorporated, gently fold in egg mixture.

    5. Sprinkle top of noodles with chicken seasoning and top with Cheddar cheese. Add Dutch oven to smoker and smoke 1 hour, uncovered, or until heated through and top is golden brown.