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Smoked Brisket and Beer Cheese Pretzel Bombs

Smoked Brisket and Beer Cheese Pretzel Bombs are bite-sized pockets of smoky, cheesy comfort. Each golden pretzel hides tender shredded brisket and creamy beer cheese, making them the ultimate party snack or game-day treat.
Calories:
Author: Sandra Myers

Ingredients

For the 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

For the Beer Cheese Filling

  • 1 cup shredded cheddar cheese
  • ½ cup shredded Monterey Jack cheese
  • ½ cup beer IPA or stout
  • ¼ cup sour cream
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce

For the Pretzel Bombs

  • 1 lb refrigerated pizza dough
  • 1 egg beaten
  • Coarse salt for sprinkling

Instructions

  • Preheat the smoker to 225°F. Rub brisket with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper. Smoke for 6–8 hours, basting with beef broth until fork-tender and browned. Let rest 30 minutes, then shred.
  • In a saucepan over low heat, melt cheddar and Monterey Jack cheeses with beer, sour cream, Dijon mustard, and Worcestershire sauce. Stir until smooth and thick; season with salt and pepper, then let cool slightly.
  • Preheat oven to 375°F. Roll out pizza dough to ⅛ inch and cut into 3-inch circles. Spoon beer cheese in the center, add shredded brisket, and fold into half-moons. Seal edges tightly.
  • Place on a parchment-lined sheet, brush with beaten egg, and sprinkle with coarse salt. Bake 15–20 minutes, until golden and crisp.
  • Cool slightly before serving—best enjoyed warm when the cheese is gooey and the dough perfectly soft inside.