Brisket Mac And Cheese With I’m Your Huckleberry Rub
There’s something special about mac and cheese cooked over live fire, especially when you take it out of the oven and put it in the smoker. This brisket mac and cheese is cooked in a cast iron skillet on a Traeger Ironwood 885 using oak wood pellets, which infuse every bite with a deep, savory smokiness. The pasta shells soak up a creamy blend of sharp cheddar, smoked Gouda, and Monterey Jack, while chunks of brisket add rich, barbecue character. With a final touch of Revolution Barbecue’s I’m Your Huckleberry Cowboy Rub, this dish combines cheesy comfort with backyard smokehouse flair.
Cast Iron Brisket Mac with I’m Your Huckleberry Rub
Glenn Connaughton
8
15 minutes
55 minutes
525
American
Side Dish
This cast iron mac and cheese is a smoky, cheesy celebration of true backyard comfort food. Pasta shells trap pools of cheese sauce, while brisket brings bold barbecue flavor. The combination of sharp cheddar, smoky Gouda, and creamy Monterey Jack creates a sauce that is both rich and layered, while the cream cheese gives it extra body. Colman’s mustard and a touch of hot sauce cut through the richness, and I’m Your Huckleberry Cowboy Rub provides a warm, peppery depth with hints of coffee and paprika. Cooking this on a Traeger with oak wood pellets adds that final layer of authentic smokehouse flavor.
Ingredients
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- 1 pound medium pasta shells
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups whole milk, warmed
- 8 ounces cream cheese, softened
- 1 tablespoon Colman’s mustard
- 2 teaspoons hot sauce (such as Cholula or your favorite)
- 1 tablespoon Revolution Barbecue I’m Your Huckleberry Cowboy Rub
- 2 cups sharp cheddar cheese, shredded
- 1 cup smoked Gouda cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 ½ cups chopped smoked brisket (plus extra for topping)
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- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Directions
- Cook The Pasta: Bring a large pot of salted water to a boil. Cook pasta shells until just al dente, drain, and set aside.
- Make The Cheese Sauce: In a cast iron skillet over medium heat, melt 3 tablespoons butter. Whisk in flour and cook for 2 minutes, stirring constantly. Slowly whisk in warm milk until smooth. Reduce heat to low and stir in cream cheese until melted and creamy. Add Colman’s mustard, hot sauce, and I’m Your Huckleberry Cowboy Rub.
- Add The Cheeses: Stir in sharp cheddar, smoked Gouda, and Monterey Jack until fully melted and smooth.
- Combine Pasta And Brisket: Fold the cooked pasta shells and chopped brisket into the cheese sauce in the skillet.
- Prepare The Topping: In a small bowl, combine panko breadcrumbs with 2 tablespoons melted butter. Sprinkle over the top of the mac and cheese. Add extra brisket pieces on top if desired.
- Smoke The Mac And Cheese: Place the cast iron skillet directly on the Traeger Ironwood 885 set to 350°F with oak wood pellets. Smoke for 30–40 minutes, until the topping is golden and the cheese is bubbling.
- Rest And Serve: Remove from the smoker and let rest for 10–15 minutes before serving. Garnish with a light sprinkle of I’m Your Huckleberry Cowboy Rub.
