Do you know your July 4th plans yet? I’m not sure what we’re going to do. Our kids will be staying with my mom for the holiday, so we could go out on the town and live it up. I’m sure we’ll end up staying in and cooking at home instead. We’re such homebodies!
San Francisco is a weird place for the 4th of July because it’s usually foggy and cold that time of year. If you want to see fireworks, you have to stake out a spot early and bundle up with blankets until the shows start. After all that chilly waiting, you might just see colored fog instead of impressive pyrotechnics. All that makes celebrating at home sound like a much better option.
Whether you go see fireworks or not, I hope grilling out is in your holiday plans. What’s Independence Day without hot dogs, burgers, and beef brisket?? If you ask me, the food is always the best part of pretty much any holiday, especially when a cookout is involved.
If you want to make beef brisket this summer (and believe me, YOU DO), I found a perfect recipe for you. Check out this recipe that only calls for three ingredients: Brisket, Stubb’s Beef Spice Rub, and wood chips! As long as you have a smoker, cooking a perfect brisket at home couldn’t be much easier than this.
This is the original Stubb’s family recipe for perfect, low-and-slow brisket. You know that handsome fella on the Stubb’s bottles? That’s C.B. “Stubb” Stubblefield, the original creator of these Texas-style BBQ sauces and rubs from Austin, Texas. Stubb was famous for all sorts of BBQ, but brisket was his specialty. If you’re looking for a perfect brisket recipe, this is the one!
Stubb’s brisket recipe calls for an 8-10 pound brisket. Of course, you can scale it down if you aren’t feeding a hungry army, but even with a 4-5 pound cut of brisket, you will probably have leftovers. That’s where this BBQ Brisket Enchilada recipe comes in…
A day or two after the 4th of July, you should make these simple and delicious enchiladas! Remember how the brisket only needed a couple ingredients? Same goes for this leftover recipe. All you need is brisket, Stubb’s Original Bar-B-Q sauce, shredded cheese, sour cream, and corn tortillas. That’s it!! (The green onions on top are optional of course.)
The beauty of these BBQ enchiladas is that they are very versatile. If you only have a little brisket leftover, try adding a can of drained black beans to stretch the filling. Got leftover BBQ chicken instead of brisket? Chop or shred that and make the recipe as written. Make your 4th of July special with homemade, Texas-style brisket, and then keep the party going with leftover enchiladas!
2cups shredded Mexican blend or pepper jack cheese
1 1/2cup Stubb’s Original Bar-B-Q Sauce divided
1/2cup sour cream
8 corn tortillas
sliced green onions optional
Preheat oven to 375 degrees F. Spray 8 x 11″ or 9 x 13″ baking dish with cooking spray or grease with shortening.
Stir together chopped brisket, 1 cup cheese, 1/2 cup BBQ sauce, and sour cream.
Spoon the meat mixture down the center of each tortilla, roll closed, and place each enchilada seam-side down in the prepared dish. (Place rolled enchiladas close together in the pan to keep them from unrolling.)
Pour about 1/2 cup more BBQ sauce over the enchiladas in the pan. Use a basting brush or spoon to spread the sauce evenly over the enchiladas. Cover with foil and bake in preheated oven for 35 minutes.
Remove foil, spread remaining 1 cup of cheese over the enchiladas. Drizzle a little more BBQ sauce over the cheese. Return to oven and bake 8-10 minutes longer until cheese is melted.