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Brisket Chimichanga (Leftover Brisket idea)

I smoked a small packer brisket for competition practice yesterday, 10 lbs before trimming. 

Injected with beef broth and Bragg's liquid aminos.  Rub was pepper/salt/garlic based.
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Did low/slow at 250f with hickory/cherry for the smoke.

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Tonight I needed a quick dinner after my son's football practice so I warmed up the burned ends in some au jus and then diced them.  Put it in a tortilla with Mexican rice, cheese, black olives, and green onion then deep fried it. 

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Topped it with some queso and we were in business!

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It was a lot better than just driving through Taco Bell ;)

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