Rich Dahl
R.I.P. 7/21/2024
Barb and I were trying to figure out what to do with the point of the packer we did on Smoke Day. It was smoked so I thought maybe burnt ends. Smoke it for a few more hours and sauce it up.
Well on Friday when it was defrosted and ready to go we had severe storm warnings of high winds and lighting.
So we had to come up with plan “B”.
Cruising through the Weber book “New American Barbeque” I came across a recipe called “San Antonio Brisket Enchiladas” Perfect we could do this with the gassers on the covered patio.
Put the brisket wrapped in foil with some water on indirect medium heat for an hour and a half. Then shredded the brisket.
Barb halved some tomatoes and sliced up an onion, grilled them until soft.
Rehydrated some New Mexico peppers and charred up a poblano I had.
Into the blender with a little of the reserved soaking liquid. Added the tomatoes and half of the onions. Garlic, oregano, cumin, cinnamon, S&P. Blended then ran the mix through a medium strainer.
Barb made up the meat mix, brisket, the remaining onion and pepper jack cheese.
Barb assembled the enchiladas, poured the remaining sauce over the enchiladas topped with cheddar chess baked covered for twenty minutes then uncovered for another ten.
While we waited for the enchiladas to cool a little we fried up a couple of over easy eggs to put on the enchilada’s
Absolutely outstanding melt in your mouth tender brisket and the enchilada sauce was excellent and the eggs add a lot of extra flavor.
Will do this again for sure. I would smoke another brisket just to be able to make this again.
Have a great weekend.
Well on Friday when it was defrosted and ready to go we had severe storm warnings of high winds and lighting.
So we had to come up with plan “B”.
Cruising through the Weber book “New American Barbeque” I came across a recipe called “San Antonio Brisket Enchiladas” Perfect we could do this with the gassers on the covered patio.
Put the brisket wrapped in foil with some water on indirect medium heat for an hour and a half. Then shredded the brisket.
Barb halved some tomatoes and sliced up an onion, grilled them until soft.
Rehydrated some New Mexico peppers and charred up a poblano I had.
Into the blender with a little of the reserved soaking liquid. Added the tomatoes and half of the onions. Garlic, oregano, cumin, cinnamon, S&P. Blended then ran the mix through a medium strainer.
Barb made up the meat mix, brisket, the remaining onion and pepper jack cheese.
Barb assembled the enchiladas, poured the remaining sauce over the enchiladas topped with cheddar chess baked covered for twenty minutes then uncovered for another ten.
While we waited for the enchiladas to cool a little we fried up a couple of over easy eggs to put on the enchilada’s
Absolutely outstanding melt in your mouth tender brisket and the enchilada sauce was excellent and the eggs add a lot of extra flavor.
Will do this again for sure. I would smoke another brisket just to be able to make this again.
Have a great weekend.
Last edited:
