Texas Cheesesteak

THE BRISKET:

Trim brisket to ¼ inch fat cap. Season generously with Heath Riles SPG & Beef Rub. Smoke unwrapped at 275–300°F with Bear Mountain Bold until probe tender with a bark you're proud of. Pull it, pour tallow over the top, wrap tight in butcher paper. Rest a minimum of 10 hours — yes, 10. Don't skip this. Chop the flat into small chunks — not sliced, not pulled. Chopped.

DUCK FAT ONIONS:

Heat a skillet ripping hot over high heat. Hit the pan with duck fat spray. Add onions, salt & pepper — don't touch them for 2 minutes. Toss and stir aggressively for 5–7 more minutes until golden and slightly charred. Under 10 minutes start to finish. High heat does the work.

🧀 TEXAS CHEESE WIZ
→ 16 oz Velveeta, cubed
→ 8 oz sharp cheddar, freshly shredded (block only)
→ ½ cup whole milk
→ ¼ cup heavy cream
→ 2 tbsp unsalted butter
→ 2 tbsp Heath Riles beef rub
→ 1 tsp garlic powder
→ ½ tsp onion powder
→ ¼ tsp smoked paprika
→ 1 tsp W Sauce
→ 1 tsp hot sauce
→ Kosher salt + white pepper to taste