Fajita Demonstration for the Brisco Ranch Cook-off, as seen on BBQ USA, Season 2.
Recipe courtesy of Michael Symon

Pulled Brisket Fajitas

Getting reviews...
These are not traditional by any means, but they are super tasty and an amazing crowd pleaser. I highly recommend them for your next tailgate.
  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 6 servings
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  1. Set up a grill for direct heat by building the coals evenly across the bottom.
  2. Place a cast-iron pan on the grill and let get hot, then add the beef tallow or olive oil. Add the peppers, onions and jalapeño with a pinch of salt and toss to coat in the fat. Cook until beginning to char, 3 to 5 minutes. Stir in the garlic and spices and continue to cook until fragrant, 2 to 3 minutes.
  3. When ready to serve: Add some brisket to a warmed tortilla. Top with the fajita mixture followed by the cheese, pico and sour cream, and serve. Alternately: Place a tortilla in a cast-iron pan on the grill. Sprinkle the surface evenly with cheese and toast until the cheese has melted and the tortilla is toasted, 2 minutes. Remove the cheesy tortilla from the pan, then top with the brisket, fajita mix, pico and sour cream. Fold over and serve.

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