If using leftover brisket, trim large fat pieces and shred or dice into small, bite-sized pieces (about 1/4-inch). You should have about 1 cup cooked brisket. Toss brisket with 3 tablespoons barbecue sauce and optional 1 teaspoon hot sauce until coated; set aside to cool to room temperature.

Prep aromatics and cheese

Finely chop onion and parsley. Shred pepper jack cheese. Measure and have buttermilk and melted butter ready.

Make Hushpuppy Batter

In a large bowl whisk together 1.5 cups all-purpose flour, 1 cup cornmeal, 2 tsp baking powder, 1 tbsp sugar, 1 tsp salt and 1/2 tsp coarse black pepper until evenly combined.

In a separate bowl whisk the buttermilk and the egg until smooth, then whisk in the melted butter.

Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined; do not overmix. If the batter seems very thick and dry, add up to 2 tablespoons cold water to reach a thick drop-batter consistency (like a thick pancake batter).

Fold in the 1/4 cup finely chopped onion, 1 tablespoon minced parsley, the 1 cup sauced brisket, and 3/4 cup shredded pepper jack cheese until distributed evenly. Taste a small bit of batter (cooked if you prefer) and adjust seasoning with extra salt or pepper if needed.

Breading & Frying

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use enough oil to allow hushpuppies to float (about 3–4 inches deep). If you don't have a thermometer, heat until a small drop of batter sizzles and rises slowly.

Place 1/2 cup all-purpose flour in a shallow bowl for dusting (this helps the batter stick to the spoon/scooping tool).

Using two spoons or a small cookie scoop (about 1.5 tablespoons of batter per hushpuppy), dust the scoop lightly in flour, then scoop batter and, if needed, scrape one spoon to release. Gently drop scoops into the hot oil, giving space so they don't touch (work in batches).

Fry for 3 to 4 minutes per batch, turning occasionally with a slotted spoon if needed, until golden brown and cooked through (internal temp of 175°F / 79°C if you want to check). If hushpuppies brown too quickly, reduce heat to 325°F (160°C).

Use a slotted spoon to transfer hushpuppies to a wire rack set over a baking sheet or paper towels to drain. Keep warm in a 200°F (95°C) oven if frying in multiple batches.

Serve

Arrange hushpuppies on a platter. Sprinkle with chopped green onions and serve with extra barbecue sauce for dipping.

Best served hot within 30 minutes of frying for crisp exterior and melty pepper jack center.