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Brisket and Beer Cheese on a Homemade Pretzel Roll

Brisket and Beer Cheese on a Homemade Pretzel Roll

Low and slow smoked brisket meets ooey-gooey indulgence in these Brisket & Beer Cheese Sandwiches stacked high on homemade pretzel rolls. Created by Bear Mountain BBQ Ambassador Frank Campanella, this recipe uses Bear Mountain BBQ Lump Charcoal with a kiss of cherry wood chunks, giving the brisket that perfect balance of bold smoke and subtle sweetness. Each bite layers tender, smoky brisket with creamy beer cheese that drips into the nooks of the warm, golden pretzel roll. Rich, smoky, cheesy, and just the right amount of indulgent—this is comfort food taken to BBQ perfection.

Cook time

Brisket: 6-7 Hours
Beer Cheese: 1 Hour
Pretzel Roll: 12–15 Minutes

Serves

6-8

Steps

  1. Trim the brisket and rub down with hot sauce and season on all sides with SPG, MSG, and your favorite BBQ rub.
  2. Fire up the smoker to 275°F and 300°F using Bear Mountain BBQ Lump Charcoal and Apple Wood Chunks.
  3. Place the brisket fat-side down and cook for about 6 hours spraying with beef tallow once an hour to keep moist. 
  4. Once the brisket is tender and reaches an internal temperature of approx. 205°F, wrap with butcher paper and let it rest. 
  5. As an optional step, you can chill the brisket flat overnight and then slice thinly the next day using a meat slicer. To reheat, soak the brisket in a mixture of beef broth with Worcestershire sauce and BBQ sauce for about 15 – 20 minutes before serving.
  6. Moving on to the beer cheese! Add all ingredients for the cheese into a cast iron skillet. You can simmer on low stirring frequently until smooth or cook outside on the pellet grill at 300°F for about an hour. 
  7. Blend using an immersion blender for the best texture. 
  8. For the pretzel rolls: In a microwave safe bowl, combine warm water, milk, yeast, and sugar then let bloom for about 10 minutes until it starts to foam.
  9. In a mixer add all-purpose flour and salt. Pour the wet ingredients slowly while mixing at a low speed until a shaggy dough starts to form. Start adding butter, a few cubes at a time. Mix for about 5-7 minutes until the dough is glossy and smooth. It may be a little sticky, but that’s okay. 
  10. Transfer the dough ball to a greased bowl and rest for one hour. Pour the dough out onto a work surface and cut into 4 or 6 equal pieces then roll into a ball pinching the seams on the bottom. Cover with a dry cloth and let rise for another 2 hours.

Ingredients:

For the brisket:

  • 1 brisket
  • 2 tbsp hot sauce
  • 2 tbsp salt, pepper, and garlic
  • 2 tsp MSG (optional)
  • 2 tsp BBQ rub
  • 3 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp BBQ sauce
  • Bear Mountain BBQ Lump Charcoal


For the beer cheese:

  • 1 can of beer
  • 8oz. cheddar cheese
  • 8oz. Munster cheese
  • 8oz. Velveeta
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon
  • 1 tbsp BBQ sauce
  • 1 tbsp BBQ rub
  • ¼ cup green chiles – diced 


For the pretzel rolls:

  • 1 cup warm water
  • ½ cup milk
  • 1 packet active dry yeast
  • 2 tsp brown sugar
  • ½ stick butter – softened and cut into cubes
  • 4 cups all-purpose flour
  • 2 tsp salt
  • 1 tbsp oil – for greasing the bowl
  • 1 egg + 1 tbsp water – for egg wash
  • 1 tsp pretzel salt or kosher salt
  • ½ cup baking soda + 5 cups water

watch recipe video

Brisket and Beer Cheese on a Homemade Pretzel Roll

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