Smoked Brisket

 Smoked Brisket & Beer Cheese Pretzel Bombs

Here’s a mouthwatering, party-perfect recipe for you:

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# 🥨 Smoked Brisket & Beer Cheese Pretzel Bombs – The Ultimate Game Day Snack

Soft, golden-brown pretzel bites stuffed with **smoky brisket** and **creamy beer cheese**? Yes, please! These little flavor bombs are the perfect combination of BBQ comfort food and pub-style indulgence. Ideal for game day, parties, or anytime you want a bite-sized explosion of cheesy, meaty goodness.

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## 🧾 Ingredients (Makes 16–20 bombs)

### For the Pretzel Dough

* **1 ½ cups warm water** (110°F) – activates the yeast

* **1 packet (2 ¼ tsp) active dry yeast**

* **1 tbsp sugar** – helps the yeast grow

* **4 cups all-purpose flour**

* **2 tsp salt**

* **2 tbsp unsalted butter**, melted

### For the Filling

* **1 ½ cups chopped smoked brisket** – tender, juicy, and flavorful

* **1 cup beer cheese sauce** *(see note below)* – rich, creamy, with a hint of hops

### For the Pretzel Finish

* **8 cups water**

* **½ cup baking soda** – gives pretzels their classic chewy crust

* **1 egg**, beaten (for egg wash)

* **Coarse pretzel salt**

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## 🍺 Quick Beer Cheese Sauce

Melt **2 tbsp butter** in a saucepan, whisk in **2 tbsp flour** to make a roux. Slowly whisk in **1 cup beer** and **½ cup milk**, cooking until thickened. Stir in **2 cups shredded cheddar**, a pinch of paprika, and salt to taste.

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## 👩‍🍳 Instructions

### 1. **Make the Dough**

* In a large bowl, combine warm water, yeast, and sugar. Let sit for **5–10 minutes** until foamy.

* Stir in flour, salt, and melted butter. Knead for 5–7 minutes until smooth.

* Cover and let rise for **1 hour**, or until doubled in size.

### 2. **Assemble the Bombs**

* Preheat oven to **425°F (220°C)**.

* Punch down dough, divide into 16–20 pieces.

* Flatten each piece into a disk, place **1 tbsp brisket** and **1 tsp beer cheese** in the center.

* Pinch edges to seal and roll into a ball.

### 3. **Boil the Pretzels**

* Bring 8 cups of water and baking soda to a boil.

* Drop pretzel bombs in batches for **30 seconds**. Remove with a slotted spoon.

### 4. **Bake**

* Place boiled bombs on a parchment-lined baking sheet.

* Brush with egg wash, sprinkle with coarse salt.

* Bake **12–15 minutes**, until deep golden brown.

### 5. **Serve Hot**

Serve with extra beer cheese for dipping – trust me, they won’t last long!

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## 🌟 Tips & Variations

* **Shortcut version**: Use store-bought pizza dough instead of homemade.

* **Extra smoky**: Add a sprinkle of smoked paprika or chipotle powder to the cheese sauce.

* **BBQ kick**: Toss brisket in BBQ sauce before stuffing.

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If you want, I can also give you a **smoker-friendly version** of this recipe where the pretzel bombs themselves get smo

ked before baking for maximum BBQ depth. That would make them next-level amazing.