Yesterday's leftover brisket is today's treasure, a.k.a. these amazing brisket tacos that will keep you going throughout the day! Here's how to pull it off.
The title of this recipe may call for brisket - but really you can do this with any leftover meat. Made too much pulled pork? Great. Smoked one-too many chickens? Gotcha covered.
Not much is needed in the way of prep work. Have your ingredients at the ready, and set up your pit for 2-zone cooking at a medium-high temperature. This means one side of the cooking area is right above the heat source, while the other takes advantage of radiant heat.
Get some oil heating up in a cast iron skillet, over direct heat. Once it's hot, throw the hashbrowns on, and give them a good toast. Season with Dirty Bird Hot, and stir occasionally.
Once the hashbrowns look good, add the leftover pulled brisket to the skillet. Season once more, stir, and let everything heat up.
After a few minutes, use make of "pockets" in the pulled brisket. Crack 2-3 (or more) eggs in these pockets, and let them cook. If, for some reason, the eggs are taking too long to cook, scramble them with the brisket & hashbrowns in the skillet.
Finally, once the eggs have cooked, sprinkle with as much cheese as your heart desires - preferrably, a lot.
Heat up some tortillas, ladies and gents - time to build some breakfast tacos.
Scoop some of the cheesy brisket mix on top of a tortilla, and top with some Pico De Gallo. A hit with your favorite hot sauce will seal the deal.
Catch you on the next recipe!
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