4 ½  cup of left over grilled brisket

22 ½  oz. green enchilada sauce or red

2 ¼  cup of all-purpose flour

¾  cup cornmeal

1 ½  tsp. baking powder

4 ½  TBSP sugar

1 tsp Pit Boss GSP Seasoning

3 TBSP vegetable oil

6 oz. green chiles

½  cup milk

1 large egg

1 ½  cup shredded mozzarella cheese

1 ½  TBSP parsley or cilantro

 

 

  1. Set grill temp. to 350 ° and pre-heat with lid closed.
  2. Fold together leftover brisket and enchilada sauce in a bowl, then set aside.
  3. Whisk together the flour, cornmeal, baking powder, sugar, and GSP seasoning. Stir in the oil until mixture is crumbly, add green chilies, milk, and egg, then stir until combined.
  4. Press the Massa crust mixture into a greased cast iron skillet. Bake 20-25 minutes until golden brown.
  5. Reduce grill temp. To 350°.
  6. Using a fork, poke holes in the crust, then pour the enchilada and meat mixture on crust.
  7. Sprinkle the cheese on top of meat mixture. Bake 20 minutes on grill.
  8. Garnish with cilantro and serve.

** When grilling brisket, we used Pit Boss Texas BBQ Rub and Pit Boss GSP Seasoning.