Course: Appetizer Cuisine: American Prep Time: 10-15min Cook Time: 60min Servings: 8-10
1 x Brisket Flat (cooked to taste)
1 x Brisket Point (cooked to taste)
Pro Tip: Leftover brisket will also work well in this recipe!
1 x Large cast iron pan
Velveeta cheese, cubed
Pepper Jack Cheese, cubed
Queso Fresco, cubes
Pinto beans, cooked
Pico de Gallo
Sweet Onion, diced
Jalapeño, seeded and cored
Thick tortilla chips, for serving
Preheat smoker to 250F – Big Poppa used his Stainless Steel DIY Drum Smoker for this recipe
Get your cast iron pan ready – see photos for reference to how Big Poppa built all the ingredients into the pan! Don’t be afraid to play around with the ingredients, if you want more meat, more jalapeños, or less onions, it’s up to you!
Chunk some of the Chairman’s Reserve Brisket and put into pan (about 1/8 of pan)
Add Pepper Jack Cheese (about 1/8 of pan), Velveeta (about 1/4 of pan, see photos for reference!), diced onion (about 1/8 of pan), pinto beans (about 1/8 of pan), Pico de Gallo(about 1/8 of pan) to the pan, then add small amount of queso fresco to middle along with the diced jalapeño.
Put the loaded pan on your smoker and smoke for 45min at 250F, then stir and let smoke for another 15 min.
Caution: the pan will be hot! Once done, carefully remove from the smoker, and serve immediately with thick tortilla chips.
This delicious recipe brought to you by Cooking with Big Poppa