Jul 14 2026
Restaurants›Banks' Seafood Kitchen and Raw Bar›Smoked Beef Brisket Quesadilla Recipe

Smoked Beef Brisket Quesadilla Recipe

Inspired by Banks' Seafood Kitchen and Raw Bar
Time3h
Serves4

Pico de Gallo, Pickled Jalapeños, Shredded Jack Cheese & Salsa Verde

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Ingredients

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For the Smoked Beef Brisket

For the Quesadilla

Method

Preparing the Smoked Beef Brisket

  1. 1

    Season the Brisket

    In a small bowl, mix together smoked paprika, garlic powder, onion powder, ground black pepper, and kosher salt. Rub this mixture evenly over the brisket.

  2. 2

    Smoke the Brisket

    Preheat your smoker to 225°F (107°C). Place the seasoned brisket in the smoker and cook for about 6-8 hours, or until the internal temperature reaches 195°F (90°C). Keep the brisket moist by periodically spritzing it with beef broth.

  3. 3

    Rest and Shred

    Once cooked, remove the brisket from the smoker and let it rest for at least 30 minutes. Shred the brisket using two forks.

Assembling the Quesadilla

  1. 4

    Prepare the Tortillas

    Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Place one tortilla in the skillet.

  2. 5

    Add Fillings

    On one half of the tortilla, layer 1/2 cup of shredded jack cheese, 1/4 cup of shredded brisket, a tablespoon of pico de gallo, and a few pickled jalapeños. Fold the tortilla over to close.

  3. 6

    Cook the Quesadilla

    Cook the quesadilla for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.

  4. 7

    Serve

    Cut each quesadilla into wedges and serve warm with a side of salsa verde.

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