DIRECTIONS

1. trim fat and silver skin from 4 lb brisket flat leaving ¼” fat cap on fat side

2. score fat cap to penetrate brisket with rub 

3. slather brisket with Flavolcano or anything else to use as a binder. Be sure to get in deep where you scored the fat cap

4. season liberally with Smoky Chipotle Coffee Rub and allow it to set up before placing on the smoker

5. smoke at 250° until it reaches an internal temperature of 165°. (5 hours-ish)

6. mix 1 c Fajita Bath Tres Chilies & 1 c water. Wrap brisket tight in foil with mixture.

7. set the temp at 275° and start checking for doneness around 208° internal. If your probe slides in like butter, it’s time to pull the brisket (4 hours-ish)

8. leave brisket wrapped in foil and place in a tin pan to catch any juices before placing in a dry cooler and allow it to rest for 1-3 hours

9. while the brisket is resting sautee 1 sliced onion and 1 sliced green pepper with canola oil and 1-2 tbsp Cattleman’s Grill Mexicano Seasoning

10. warm ¼ c canola oil in a pan and add 2 tbsp flour & ¼ c Cattleman’s Grill Mexicano Seasoning

11. after the mixture has come together for 45-60 second, stir in 8 oz of tomato sauce and 1.5 c water

12. allow the enchilada sauce to simmer for at least 10 minutes

13. remove brisket from the foil and pour all of the juices into the tin pan

14. shred the brisket and toss back in the pan to coat with the remaining juices

15. cover the bottom of a pan with enchilada sauce 

16. build enchiladas in flour or corn tortillas with brisket, onions & peppers and shredded cheese

17. place all of the enchiladas in the pan and cover with more enchilada sauce and shredded cheese

18. put back on smoker at 375° for 15-30 minutes until cheese is melted