Brisket is the national meat of Texas, and cheddar cheese curds are a superb delicacy here in Wisconsin. The curds I used for this recipe are only one day past squeaky fresh. And anyone who has eaten fresh cheese curds here in Wisconsin knows they really do literally squeak when you eat them. That’s how you know they’re fresh make that day.
Since I’m a displaced Texan here in Wisconsin, it only seems normal to combine the best of Texas with the best of Wisconsin. This recipe is a must try. You won’t be able to stop with just one!
If you can’t smoke a brisket, find a restaurant you can buy some smoked brisket at. And if you aren’t in Wisconsin, or the surrounding area, you’ll have to settle for the standard brick of cheddar. Either way, you gotta try these!