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Pumpkin Beer Brisket Melts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 141 reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 8 hours 30 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 8 sandwiches 1x
  • Category: Sandwich
  • Method: Slow Cooking
  • Cuisine: American

Description

These Pumpkin Beer Brisket Melts are a flavorful and hearty sandwich combining tender slow-cooked brisket infused with pumpkin beer, melted Havarti cheese, and a tangy honey mustard spread on everything seasoning-topped pretzel rolls. Perfect for an indulgent lunch or cozy dinner, these melty sandwiches balance savory, sweet, and spicy notes with fresh microgreens for a delightful bite.

Ingredients

Scale

Pretzel Rolls

  • 1 batch of pretzel rolls, homemade or store bought
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons everything seasoning

Slow Cooker Brisket

  • 3 to 4 pounds beef brisket
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 6 ounces pumpkin beer or cider
  • Sliced Havarti cheese, for melting
  • Microgreens or arugula, for serving

Honey Mustard Spread

  • 1/2 cup honey mustard
  • 2 tablespoons mayonnaise

Instructions

  1. Prepare Pretzel Buns: Whether homemade or store bought, brush the tops of pretzel rolls with melted butter and sprinkle with everything seasoning. Heat the oven to 325°F and place the buns inside for 8 to 10 minutes to warm and slightly toast them before assembling sandwiches.
  2. Season Brisket: Rub the beef brisket all over with smoked paprika, garlic powder, salt, and pepper to evenly season the meat for deep flavor infusion.
  3. Cook Brisket in Slow Cooker: Place the seasoned brisket in the slow cooker and pour in 6 ounces of pumpkin beer or cider. Cook on low for 8 hours until the brisket is fall-apart tender and infused with the beer’s rich flavor.
  4. Shred Brisket: Remove the brisket from the slow cooker and shred it using a sharp knife and a fork. Return the shredded brisket back to the slow cooker and cook on low for another 30 minutes to soak up the juices, tossing occasionally to coat the meat evenly.
  5. Make Honey Mustard Spread: Whisk together the honey mustard and mayonnaise until smooth. Use immediately as a flavorful sandwich spread.
  6. Assemble Sandwiches: Spread a generous layer of honey mustard mayo on the bottom half of each warmed pretzel roll. Top with a hearty portion of the shredded brisket, then a slice of Havarti cheese.
  7. Melt Cheese: Place assembled sandwiches on a baking sheet and heat in the preheated 325°F oven for 5 to 6 minutes until the cheese has melted beautifully.
  8. Add Greens and Serve: Remove sandwiches from the oven and top with a handful of microgreens or arugula for fresh, peppery contrast. Close sandwiches with the prepared pretzel tops and serve warm.

Notes

  • Use pumpkin beer or hard cider for the cooking liquid to add seasonal flavor notes.
  • If you don’t have a slow cooker, brisket can also be cooked low and slow in the oven at 300°F for 3–4 hours covered with foil and liquid.
  • Homemade pretzel rolls provide the best flavor and texture, but store-bought rolls work well for convenience.
  • Prepare honey mustard spread just before assembly for freshness.
  • Leftover brisket makes fantastic sandwiches or tacos.

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 600
  • Sugar: 10g
  • Sodium: 900mg
  • Fat: 30g
  • Saturated Fat: 12g
  • Unsaturated Fat: 16g
  • Trans Fat: 0.5g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 110mg

Find it online: https://yumyy.com/pumpkin-beer-brisket-melts-recipe/