OK so over the weekend we threw a big party and I smoked a 13-lb brisket and 3 racks of ribs, for about 20 people, many of whom ended up being my 17yo daughter's friends. The event was centered on a Jaws-watching party using our projector outdoors and a big screen, mounted onto the back patio, while we were all sitting in the swimming pool on floats. My i s c & a aggie wife has been wanting to do this ever since we bought the house and its swimming pool, 13 years ago. She actually planned it without knowing it was the 50th anniversary, but it worked out well, and everybody had a good time.
But back to the point of the post. The brisket was delicious, one of my best ever, and we actually had maybe about 1 lb of the flat leftover. So last night I decided I'd go ahead and make some of my BBQ enchiladas using the leftover brisket.
But the twist I put on it this time, was I actually added a little bit of BBQ sauce, on top of my homemade enchilada gravy. I've never done this before, I've always just let the smokiness and flavor from the meat carry the BBQ profile, but lately my kids have become more open to sweet BBQ type sauces on their chicken nuggets and whatnot, when before they really didn't like that flavor profile. And in reality, most of the places around here that serve any version of BBQ enchiladas, include some BBQ sauce in the gravy.
I didn't want it to be too sweet and I didn't want it to overpower the flavor of the smoked brisket and the gravy itself, so I only added a little bit inside each enchilada before I rolled it, and a little bit on top after I'd sauced the dish with the last of the gravy. Then, grated cheese and diced onion on top, and into the oven for 20 minutes to get melty, and meld.
Well I gotta say-- it was freaking delicious. The kids absolutely devoured it, and my daughter especially, has never really loved enchiladas. But she finished off her plate and went back for more. I'm glad I made extras, I was thinking I'd eat them for lunch a day or two later, but nope. All completely gone.
So anyway, if you ever want to add a little BBQ sauce to my standard brisket enchilada recipe, feel free, and I approve.
