Brisket Mac & Cheese

First, fire up your smoker to 190°F. (If you don't have a smoker or would rather not utilize it for this recipe, an oven at the same setting will do just fine.)
Next, take your 1/2 blocks of Velveeta and cream cheese and cut them into small 1/2 inch blocks. Then shred your cheddar and gouda cheeses. Place all of the cheese into a wide aluminum baking pan.
Dust your cheeses with your garlic powder, Salt Lick Dry Rub, salt and black pepper.
Then add in your butter, heavy cream and white wine.
Afterwards, place your aluminum pan in the smoker and let the cheeses melt into each other (about 45 minutes). Be sure to check in on the cheeses every 15 minutes and give it a good stir.
Pro Tip: Smoking your cheese sauce will add that extra deep umami flavor that's featured in Texas barbecues - and that's one of the secret ingredients to this recipe.

Take your macaroni pasta and add it to a pot of boiling water.
We'll want our pasta to come out al dente, so cook your macaroni approximately 2 minutes shorter than what the packaging indicates.
Afterwards, drain your macaroni pasta and set aside.

Take your 2 cups of leftover Texas-Style Smoked Brisket and chop it into small 1/2 inch cubes.
Then using a pan, briefly sauté your brisket cubes (on medium-low heat) with a teaspoon of Wagyu Beef Tallow (or neutral oil) - just enough to warm them up and give them a slight toasting (about 2-3 minutes only).
Afterwards, split into 2 portions - 1.5 cups in one bowl (to mix into the mac and cheese) and 0.5 cup in another bowl (to use as a topping).
Next, your pan should have some delicious tallow and fond left over from sautéing your brisket. To that pan - add panko crumbs and lightly toast them over low heat. After about 3-4 minutes of toasting, remove from the pan and set aside.

Raise your smoker temperature to 350°F.
To your aluminum pan of cheese sauce, add in your cooked macaroni pasta, 1.5 cups of your sautéed brisket and give everything a good stir so that the sauce and the macaroni fully incorporate.
Next, to your cast iron skillet - add in your mixed macaroni in cheese sauce and spread it evenly across the surface of the skillet.
Smooth out the top of the mac and cheese, and then layer on your toasted panko crumbs.
Place your cast iron skillet in the middle of your smoker (or oven at 350°F) and let it smoke/bake for about 30 minutes, or until the panko crust become golden brown.
Remove from the smoker and top with the remaining 0.5 cups of sautéed brisket we set aside before.
Garnish with some freshly minced parsley and finish with a few drizzles of Lillie’s Q – Carolina Barbeque Sauce.