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King
02-28-2012, 02:47 PM
Leftover brisket is blasphemy, but it makes for a hell of an enchilada. I warmed the smoked beef in a skillet with chopped green chiles, stuffed it into a few flour tortillas. I topped it with red chile sauce, cheddar/Monterrey jack cheese, scallions and black olives.

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Hotrodhog
02-28-2012, 03:05 PM
Thats not fair...I'm hungry!! wow that looks good,....hmmmm who has brisket on sale...

cowgirl
02-28-2012, 03:09 PM
Dang... as Bob would say, I'd definately hit that!! :becky:

ThatsWhatSheSaidBBQ
02-28-2012, 03:12 PM
Dang... as Bob would say, I'd definately hit that!! :becky:

I second this!

Phubar
02-28-2012, 03:55 PM
This thread should be deleted...

titos
02-28-2012, 03:56 PM
Those looks amazing!!

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manbearpig
02-28-2012, 04:08 PM
That looks awesome ! Does anyone have another recipe for leftover brisket. We have a place in town that has a nice shredded / pulled brisket sandwich on an onion roll , really good.

dealm9
02-28-2012, 04:12 PM
brisket enchiladas are one of my favorite foods. is that point or flat meat or a mixture of both?

JS-TX
02-28-2012, 04:37 PM
Yea, that's really not fair, cuz I'm starvin now! Looks perfect to me! Thanks for posting this.

Chef Jim
02-28-2012, 04:38 PM
Will be doing a brisket soon, I gotta try this one. Great cook, Thanks

Burke
02-28-2012, 04:39 PM
going to have to try that !!! two of my favorite things combined brisket and enchiladas

LoneStar Smoke Rangers
02-28-2012, 05:06 PM
That looks awesome !! I'm starving now! Thanks bro.

King
02-28-2012, 05:09 PM
That looks awesome ! We have a place in town that has a nice shredded / pulled brisket sandwich on an onion roll , really good.

Would that place be PM BBQ?

King
02-28-2012, 05:14 PM
brisket enchiladas are one of my favorite foods. is that point or flat meat or a mixture of both?

The point...the flat was so good right off the cooker, it was the first to disappear. Check it out here: http://www.bbq-brethren.com/forum/showthread.php?t=126001

smokainmuskoka
02-28-2012, 05:16 PM
Brother King,
Your posts never fail to impress. That reminds me, I have to do your pibil recipe soon.

buffalotom
02-28-2012, 05:35 PM
going to have to try that !!! two of my favorite things combined brisket and enchiladas


It does not get much better than this!!:clap2:

bluetang
02-28-2012, 05:40 PM
That is serious goodness:clap2:

Echomules
02-28-2012, 05:43 PM
That's some good lookin eats there!

manbearpig
02-28-2012, 06:22 PM
Would that place be PM BBQ?
No, A little place called Deli Peppers in Ellisville. But I do love those guys at Pm

lazy butt
02-28-2012, 06:26 PM
outstanding :thumb:

FiremanVinny
02-28-2012, 06:55 PM
awesome idea... looks great

bluetang
02-28-2012, 07:26 PM
Well...OK then

dealm9
02-28-2012, 07:45 PM
The point...the flat was so good right off the cooker, it was the first to disappear. Check it out here: http://www.bbq-brethren.com/forum/showthread.php?t=126001
aww yes i remember that thread. just out of curiosity where did you get that packer from, costco? and did you foil it or just let it go the entire time

Dallas Dan
02-28-2012, 07:54 PM
One of the local Mexican restaurants recently added brisket enchiladas to their menu. I tried them and was very disappointed. King, yours are what I was expecting! :thumb:

Al Czervik
02-28-2012, 07:59 PM
http://www.bbq-brethren.com/forum/attachment.php?attachmentid=61367&d=1330461935

I wish I was having that for dinner! :clap2:

Mister Bob
02-28-2012, 08:17 PM
That looks really tasty!

Gore
02-28-2012, 08:20 PM
Well, there is nothing I can add to the original post, so I'm just going to sit here and drool and not post anything at all. :drool:

Big George's BBQ
02-28-2012, 08:29 PM
Awesome

King
02-28-2012, 10:15 PM
aww yes i remember that thread. just out of curiosity where did you get that packer from, costco? and did you foil it or just let it go the entire time

Of all places, I got the packer from Wal-Mart! It wasn't marked with a grade, I assume it was select. That didn't even matter, it was moist and tasted like a CAB to me. I smoked it until it reached 158 degrees, wrapped it until 189, probed it with the super fast red thermopen and it went in and out like "buddah"...beef coma achieved.

Boshizzle
02-28-2012, 10:32 PM
:thumb:

http://www.bbq-brethren.com/forum/picture.php?albumid=506&pictureid=4146

DaveMW
02-29-2012, 06:27 AM
Wow - great looking grub!

swibirun
02-29-2012, 08:46 AM
That looks fantastic. Will keep this in mind for my next brisket. I've used it before in chimichangas which rocked too.

Westexbbq
02-29-2012, 09:05 AM
Mighty impressive pron and it all looks delicious to boot.