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Leftover smoked brisket tacos, fried in brisket fat, street style.

anton
anton Posts: 1,813
in EggHead Forum
I'm still working off a foodsaver bag of leftover brisket from 4th of July, it kept just fine in the freezer.
I heat up the brisket in chunks, and heat rendered brisket fat from a can I keep in the fridge from a previous low and slow brisky. I slide the tortillas in the hot fat instead of lard. Which is how real street tacos are done.
 Fry until just firm, not crisp, it needs to fold for easy pick up and eating.
Add cilantro, chopped white onion, and fresh hot green salsa from my neighborhood Mexican market.

Great stuff. Easy peasy. Enjoy your night Eggheads


 Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
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Comments

  • Scottborasjr
    Scottborasjr Posts: 3,494
    Yep I'd do a few of those. With a cocktail and another hour or two I'd do a couple more. Looks great. Nicely done.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Yum
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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