Smoked Brisket & Beer Cheese Pretzel Bombs Recipe
Delicious smoked brisket and beer cheese pretzel bombs featuring tender smoked beef brisket wrapped in soft pizza dough filled with a creamy beer cheese blend. Perfect as a hearty appetizer or snack for game day or gatherings.
- Prep Time: 45 minutes
- Cook Time: 8 hours 20 minutes
- Total Time: 8 hours 65 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Smoked Brisket
- 3 lb Beef Brisket
- 1 tbsp Olive Oil
- 1 tbsp Smoked Paprika
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 cup Beef Broth
Beer Cheese Filling
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Shredded Monterey Jack Cheese
- 1/2 cup Beer (IPA or Stout)
- 1/4 cup Sour Cream
- 1 tbsp Dijon Mustard
- 1 tsp Worcestershire Sauce
Pretzel Bombs
- 1 lb Refrigerated Pizza Dough package
- 1 Egg beaten
- Coarse Salt for sprinkling
Instructions
- Prepare the Smoked Brisket: Preheat your smoker to 225°F. Rub the beef brisket with olive oil, then season generously with smoked paprika, garlic powder, onion powder, salt, and black pepper. Place the brisket in the smoker and cook for 8 hours until fork-tender, adding beef broth occasionally to maintain moisture. Remove from the smoker and let it rest for at least 30 minutes before shredding.
- Prepare the Beer Cheese Filling: In a saucepan over low heat, combine shredded cheddar cheese, Monterey Jack cheese, beer, sour cream, Dijon mustard, and Worcestershire sauce. Stir continuously until the cheese melts and forms a smooth sauce. Season with salt and pepper to taste, then remove from heat and allow it to cool slightly.
- Assemble the Pretzel Bombs: Preheat the oven to 375°F. Roll out the refrigerated pizza dough to about 1/8 inch thickness on a floured surface. Using a 3-inch cookie cutter, cut out dough circles. Place a spoonful of the beer cheese filling in the center of each circle, then top with shredded smoked brisket. Fold the dough over the filling to form a half-moon shape and crimp the edges tightly to seal.
- Bake the Pretzel Bombs: Place the assembled pretzel bombs on a baking sheet lined with parchment paper. Brush the tops with beaten egg and sprinkle with coarse salt. Bake in the preheated oven for 20 minutes or until the pretzel bombs are golden brown and cooked through.
- Serve: Serve the pretzel bombs warm for the best flavor and texture. They make a perfect hearty snack or appetizer.
Notes
- Use a stronger-flavored beer like IPA or stout for a richer beer cheese filling.
- Allow the brisket to rest properly so it remains juicy and easy to shred.
- If you don’t have a smoker, you can cook the brisket low and slow in the oven at 225°F with beef broth for moisture.
- Make sure to seal the edges of the dough well to prevent the filling from leaking during baking.
- Serve with a side of mustard or your favorite dipping sauce for extra flavor.
