https://www.youtube.com/watch?v=NXD9BBuFhfU&feature=youtu.be

Ingredients

• 2.5 cups half and half cream
• 1 cup chopped, cooked brisket
• 1 pound macaroni pasta noodles
• 1 8 ounce block of smoked cream cheese
  • Recipe
• 1 cup smoked gouda, shredded
• 1 cup sharp cheddar, shredded
• 1 cup gruyère, shredded
• 1 tablespoon hot sauce
• 1 tablespoon Meat Church Holy Cow
• 1 teaspoon ground mustard
• Topping:
  • 1 cup Panko
  • 0.5 stick of butter, melted

Method

1. Prepare smoker:
   • Set smoker to 180, super smoke optional
2. Prepare the cream:
   • Combine half and half, smoked cream cheese, Holy Cow, hot sauce and ground mustard in a dish to smoke.
3. Place the dish in the smoker for 30 minutes.
4. Make the macaroni:
   • Bring a large pot of salted water to boil while the cream smokes.
   • Boil the pasta to al dente, approximately 2 minutes less than the package instructions.
   • Drain the pasta and return to the pot.
5. After 30 minutes, remove the dish from the smoke, whisk the mixture until smooth, and set aside.
6. Add the shredded cheeses to the pot and stir to combine.