Brisket Egg Rolls

I've posted before that I'm fortunate enough to get my butcher to just give me the points, so all of my brisket cooks are the point. This weekend I scored a 9 lb point and cooked it at 250 for around 15 hours until around 197 IT, started to probe like buttah, then FTC for 4 hours. The wife and I killed it, sorry no pics, however leftovers were brisket Egg rolls. I cut up some onions and peppers and sauté them with some olive oil on the Blackstone then heated up the leftover brisket until just warm. I bought egg roll wrappers form the store and just added the onions, peppers, brisket, and some cheese and rolled a bunch up. Cooked them on the black stone with some oil on all sides. man they were perfect, new favorite cook.