There are a few different stages in the life of a dry aged, smoked brisket.

1] The brisket must be allowed to rest for a bit when it's first pulled off the smoker. This is one of the hardest parts. I often go for a walk so I can remove myself from the vicinity of the brisket so I don't just tear into it like a jackal.

2] Feeding your friends. Since I can't [ or more properly worded, shouldn't ] eat a 15 lb brisket by myself, I like to deliver brisket packets to my hardworking friends about town.

3] Deciding what to do with the remaining couple pounds of beef.

That's when it's enchilada time.

Out here in Austin Texas, we eat a lot of enchiladas.

While brisket is not a common ingredient in them in restaurants, me and my cooking team put out a tray a few times a year to great effect.

Once you have smoked your brisket for 12-15 hours the majority of the work is done. All you have to do is knock out a sauce, roast some tortillas and grate a couple pounds of cheese and your prep is ready.

The following formula narrates the Stacked Brisket Enchilada recipe I constructed tonight with the final 2 pounds of a 15 pound smoked brisket I cooked last week.

Ingredients

2 lbs Brisket, smoked til tender, chopped

18 tortillas, corn, drizzled with olive oil and roasted til warm, soft and pliable

2 lbs Cheese, typical enchilada cheeses in Austin are: Colby, Jack, Asadero, Longhorn cheddar or any two complimentary cheeses: one mild, one strong, each need to be creamy

Red Sauce [ recipe follows ]

Sauce recipe

3 each 12 oz cans, tomatoes, whole, peeled

1 each, Green Onions, giant, bunch

6 each, Jalapenos, this version is not roasted but typically they are

1 each, bunch, cilantro

Juice of 3 limes

1 c. Cream, heavy, whipping [ reserved ]

Method Part 1

* Puree all ingredients,except cream, in blender til smooth

* Add 1 c. Heavy Whipping Cream and bring to low boil in saucepan

* Simmer for 10 minutes to allow flavors to coalesce

Method Part 2 [Assembly]

* Coat 9" x 14" casserole pan with olive oil

* Pour a skift of sauce in bottom of pan

* Add 6 corn tortillas

* Place enough chopped brisket to cover tortillas

* Drizzle with sauce

* Cover with cheeses

* Repeat order above til casserole is finished making sure top layer is cheese

* Bake at 200 degrees for 30 minutes

* Let casserole "set up" for a few minutes before slicing

Cooking Notes: I had some unusual cheeses from the Cheese Society in my freezer so in this recipe I used a Juustalepia from Brunkow of Wisconsin a Fontina from another Society cheesemaker as well as a nice sprinkling of Queso Salvadorena.

Fortune smiled and they combined very nicely in this dish.

Bon Appetit Y'all

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