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Lord help me! These smoked beef brisket enchiladas are so dag gum good!
Like most people on the East coast, we are starting to wonder if Spring forgot to show up and if summer will ever get here. Bad weather on the weekends has made it too aggravating for David to get outside and cook. This weekend he was going to cook no matter rain/sleet/snow or blowing winds!! He decided to do a beef brisket, much to my liking. 🙂
The type of meat determines what rub and what type of wood David uses. For beef brisket he uses a rub we found on the internet a while back. This time we altered the amount of salt that the recipe calls for. It perfected the mixture. For brisket, he uses mesquite wood for the smoking process. We really like the Texas style flavor it gives the brisket.
To go along with the brisket, we made his mama’s potato salad recipe and canned snaps. I cannot give specifics on the dressing mixture required for the potato salad (family secret) but it has spicy brown mustard, mayonnaise, white vinegar, and sugar. This time around, I suggested we grill the potatoes in a foil pouch on the grill, versus boiling them. The texture and flavor were awesome!
We remembered and observed Meatless Monday yesterday, even though it was Memorial Day (blog to come). So tonight, we used the leftover beef brisket to make enchiladas. We did this a while back and using the brisket in the enchiladas. These smoked beef brisket enchiladas are as David like to say: “slap your grandma good!” – no, not really!
So tonight we are sitting back fat and sassy, with our bellies full of these incredible smoked beef brisket enchiladas!
If you have leftover brisket sometimes, you’ve got to try doing this! All you need is leftover brisket, tortillas cheese and to click HERE for a homemade enchilada recipe!