Bacon & Brisket Smoked Mac and Cheese


  • Enough macaroni to fill a 9×13 pan to within 3/4″ of the top.
  • 1/3 of a brick of Velveeta cheese, cubed.
  • One can of creamy soup (cream of mushroom, celery, asparagus…whatever floats your boat)
  • Roughly 3 cups of brisket, diced into small pieces.
  • Roughly 1 cup of fresh bacon, diced into small pieces.
  • Merk√©n seasoning (2 tsps?)
  • Pepper jack shredded cheese
  • Parmesano Romano shredded cheese
  • Salt and pepper to taste
  • Black truffles


  • Boil the macaroni until it’s al dente.
  • Add the Velveeta and the soup together in a bowl. Microwave for 30 seconds, stir, and microwave for another 30 seconds or until creamy.
  • Add all ingredients to the pan, mix well and smooth out.
  • Add a layer of shredded pepper jack to the top.
  • Shave your truffle mushrooms onto the top.
  • Add a layer of Parmesano romano to the top.
  • Put in the smoker @ 225 for 1.5 – 2 hours or until cheese on top is melted and brown.