This recipe was created for Club House for Chefs by: Levon Wallace, Executive Chef of Gray & Dudley in Nashville.
For the Smoked Brisket: Preheat your smoker to 225 degrees Fahrenheit. Brush brisket with vegetable oil until well coated. Rub with Club House Cajun Seasoning, kosher salt and Club House Black Pepper, Cracked. Place in smoker and smoke for 2-3 hours or until tender. Chop brisket against the grain and reserve warm.
For the Spicy Waffle Fries: Fry the waffle fries at 350 degrees Fahrenheit until golden brown and crisp. Drain excess oil and toss with Club House Cajun Seasoning and kosher salt.
For Serving: Preheat broiler or oven to 400 degrees Fahrenheit. Place spicy waffle fries in cast iron skillet. Top with alternate layers of shredded white cheddar and smoked brisket. Place in broiler for 2-3 minutes or until cheese is melted and bubbly and brisket is caramelized. Top with chopped hot Giardiniera and sliced scallions. Serve in the skillet.
