Fiery Texas Triple Threat Smokehouse Lunch

Allergens

Dairy (from jalapeño cheese grits)

Ingredients

• 8 oz beef brisket, sliced into thin strips
• 1 lb jalapeño cheese grits (prepared according to package instructions)
• 4 large pickles, halved and hollowed out
• 2 cups coleslaw (store
• bought or homemade)
• 6 small corn tortillas
• 1/4 cup BBQ sauce (your favorite brand)
• 1 tbsp vegetable oil
• Salt and pepper to taste

Instructions

1. Heat a large skillet over medium high heat. Add the vegetable oil and let it get nice and hot.
2. Season the brisket strips with salt and pepper, then add them to the skillet. Cook for 2 3 minutes per side or until crispy and browned.
3. Add the BBQ sauce to the skillet and continue cooking, stirring frequently, until the brisket is coated and slightly caramelized, about 1 2 minutes more. Remove from heat and set aside.
4. Warm the corn tortillas in a separate pan or directly on the grill for 30 seconds per side.
5. Assemble the tacos by adding the brisket, jalapeño cheese grits, and coleslaw stuffed pickles inside the warm tortillas. Serve immediately!

Chef’s Insight

Use a mix of different cheeses in the grits for added flavor complexity.

Notes

For an extra smoky flavor, use hickory wood chips in the grill.