This simple brisket recipe uses a single cast-iron skillet and can be customized to your liking — just add ingredients to the pan and put on the smoker.
1 Chairman’s Reserve® Beef brisket flat (cooked to taste)
1 Chairman’s Reserve® Beef brisket point (cooked to taste)
Velveeta® cheese, cubed
Pepper jack cheese, cubed
Queso fresco, cubed
Pinto beans, cooked
Pico de gallo
Sweet onion, diced
Jalapeño, seeded and cored
Thick tortilla chips, for serving
- Preheat smoker to 250ºF.
- Chunk some of the brisket and put into cast-iron pan (about ⅛ of pan).
- Add pepper jack cheese (about ⅛ of pan), Velveeta (about ¼ of pan), diced onion (about ⅛ of pan), pinto beans (about ⅛ of pan), pico de gallo (about ⅛ of pan) to the pan, then add small amount of queso fresco to the middle along with diced jalapeño.
- Put the loaded pan on your smoker and smoke for 45 minutes at 250ºF, then stir and let smoke for another 15 minutes.
- Once done, carefully remove from the smoker, and serve immediately with thick tortilla strips. Caution: The pan will be hot!
Pro Tip: Leftover brisket will also work well in this recipe.
Pro Tip: No measurements are really needed for this recipe, just build it in the pan with a good amount of Velveeta to make it extra cheesy.
Recipe courtesy of pitmaster Sterling Ball.