Smoked Brisket & Beer Cheese Pretzel Bombs
The Ultimate Snack Bombs for BBQs, Tailgates & Game Day
Prep Time: 20 minutes
Cook Time: 12–15 minutes
Total Time: 35 minutes
Servings: 8–10 bombs
Difficulty: Easy
Cuisine: American / BBQ / Pub-style
Course: Appetizer / Snack
Ingredients
For the Filling
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1 lb smoked brisket, shredded
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1 cup beer cheese dip (homemade or store-bought)
For the Dough
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1 can refrigerated biscuit dough (8-count, e.g., Pillsbury Grands!)
For the Pretzel Coating
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1/4 cup baking soda
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2 cups warm water
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Coarse salt, to taste
To Finish
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2 tablespoons melted butter
Instructions
1. Preheat Oven
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Make the Filling
In a bowl, mix:
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1 lb shredded smoked brisket
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1 cup beer cheese dip
Tip: Add a spoonful of BBQ sauce if brisket is dry.
3. Prepare Dough
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Flatten each biscuit round on a floured surface (approx. 4–5″ diameter).
4. Fill & Seal
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Add 1 tbsp brisket-cheese filling to the center of each round.
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Bring edges together and pinch tightly to seal.
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Roll gently into a sealed ball.
Important: Seal tightly to prevent cheese leakage.
5. Pretzel Bath
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In a bowl, mix 1/4 cup baking soda + 2 cups warm water.
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Dip each ball for 10 seconds, then place seam-side down on the baking sheet.
6. Top & Bake
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Sprinkle each with coarse salt.
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Bake for 12–15 minutes, until golden and puffed.
7. Butter Finish
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Brush each bomb with melted butter right out of the oven.
8. Serve
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Let cool slightly. Serve warm with extra beer cheese or BBQ sauce for dipping.
Make-Ahead & Storage Tips
To Prep Ahead:
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Assemble bombs and refrigerate (unbaked) up to 24 hours.
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Freeze unbaked on a tray, then transfer to a zip bag. Bake from frozen, adding 3–5 minutes.
To Store Leftovers:
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Refrigerate in an airtight container up to 4 days.
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Reheat at 350°F for 8–10 minutes.
Variations
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Pulled Pork + Jalapeño Cheese
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Buffalo Chicken + Blue Cheese
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Mushroom + Onion + Cheddar (Vegetarian)
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Scrambled Eggs + Bacon + Cheddar (Breakfast Bombs)
Serving Ideas
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With cold craft beer
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On a charcuterie board
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With garlic aioli dip
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Next to a crisp arugula salad
FAQ
Can I use homemade brisket?
Absolutely! Smoke at 225°F for 10–12 hours until tender.
Best beer for beer cheese?
Amber ales or lagers—avoid IPAs for bitterness.
Gluten-free option?
Yes—use gluten-free biscuit dough and ensure your beer cheese is GF.
Air fryer method?
Yes! Air fry at 350°F for 8–10 minutes.
