3 lbs beef brisket, point or flat
½ cup kosher salt
2 Tbsp plus 1 tsp black pepper, divided
½ cup granulated garlic
1 ½ cups Super Smokers KC Sauce (or other jarred tomato-based barbecue sauce of your choice)
8 oz large elbow macaroni
3 Tbsp unsalted butter
5 Tbsp all-purpose flour
3 cups half and half
2 cups shredded sharp Cheddar cheese
1 ½ cups shredded asiago cheese
5 Tbsp finely grated parmesan
1 ¼ tsp mustard powder
¼ tsp paprika
Prepare smoker and keep at a steady 225° F.
In a bowl, thoroughly combine salt, 2 tablespoons black pepper and granulated garlic. Apply rub to brisket, pressing into the meat, so it adheres. Place brisket in smoker and cook until meat reaches an internal temperature of 200 to 205° F. Beef brisket should smoke 1 ½ to 2 hours per pound, so a 3-pound brisket will take 4 to 6 hours to reach the correct temperature. Remove brisket and allow to rest for 30 minutes.
Trim fat from cooked brisket (remember burnt ends are meant to be a little fatty). Cut brisket into 1-inch by 1-inch cubes and place in an aluminum ½-sheet pan. Add sauce and combine thoroughly.
Place the pan in the smoker and cook at 230° F to 250° F for 30 to 45 minutes to allow the sauce to caramelize. The brisket is now ready to serve. Cover and keep warm until mac and cheese is finished.
Make the mac and cheese by cooking the macaroni until al dente. Drain and place in ½-sheet pan.
On the stove top in a deep pot, melt butter and whisk in flour to make a roux. Stir until flour is pale golden and smells toasty.
Slowly pour roughly 1 ½ cup of the half-and-half into the roux, whisking to avoid lumps. When all lumps are gone, and the sauce starts to thicken a bit add the rest of the half-and-half. Continue to whisk until the contents begin to simmer, about 5 to 8 minutes.
Lower heat and add cheddar cheese. Whisk until completely melted and then add Asiago, whisking until fully incorporated.
Whisk in remaining black pepper, Parmesan, mustard powder and paprika. Carefully pour sauce into the ½ pan, mixing with the macaroni. Cover and keep warm until ready to add brisket.
Serve Burnt Kevin by spooning mac and cheese into a shallow bowl and topping with smoked brisket.