Bbq Twist Tower Add Chopped Brisket* Recipe

Prepare brisket

If your brisket is cold, warm it gently in a covered pan over low heat with 1 tablespoon beef au jus or a splash of water to prevent drying, about 8–10 minutes. If brisket is already warm, proceed to chopping.

Chop the brisket into small, bite-sized pieces (approximately 1/2 inch) using two forks or a chef's knife. Aim for a mixture of lean and some fatty pieces so texture is juicy.

In a medium bowl combine chopped brisket, 1 cup BBQ sauce, smoked paprika, black pepper, and kosher salt. Toss until brisket is evenly coated. Taste and adjust salt or BBQ sauce as needed. If mixture seems dry, add up to 1 tablespoon beef au jus or warm water to reach a glossy, moist consistency.

Preheat oven to 375°F (190°C). Lightly oil a rimmed baking sheet or line with parchment.

Lay one tortilla flat on a work surface. Spread a thin (2–3 tablespoon) layer of the brisket mixture evenly over the tortilla, leaving a 1/2-inch clear edge to prevent spilling when stacked.

Sprinkle a generous layer of cheddar (about 1/2 cup) and a lighter layer of Monterey Jack (about 1/3 cup) over the brisket. Scatter a few slices of pickled jalapeño for heat if desired (about 1–2 tablespoons).

Place a second tortilla on top and press gently to adhere. Repeat the brisket, cheeses, and jalapeño layering. Continue building until all tortillas are used to create a stacked tower (6 tortillas will produce 3–4 substantial layers — if you want a taller tower use all 6; for a shorter one use 4). Reserve about 1/2 cup mixed cheese to sprinkle between the top layers or finish later.

Brush the top and both sides of the assembled tower lightly with vegetable oil or melted butter (about 1/2 tablespoon per side) to promote browning.

Place the tower on the prepared baking sheet and bake 10–14 minutes, then rotate and bake an additional 6–8 minutes, until edges are golden and cheese is melted and oozy. Watch closely to avoid burning.

Remove the tower from the oven and let rest 3–4 minutes so cheeses set slightly and the tower is easier to slice.

Using a sharp serrated knife or a large chef's knife, cut the tower into quarters or slices (depending on desired serving size). For neat wedges, wipe the knife between cuts.

Plate the slices on a large platter. Top each slice with a spoonful of sour cream, a sprinkle of reserved cheddar/Monterey Jack (if desired), diced tomatoes, shredded romaine, and sliced green onions. Drizzle additional BBQ sauce over the top (about 1–2 tablespoons per serving) for a shiny finish.

Garnish with cilantro leaves and serve with lime wedges alongside for a bright squeeze. Serve warm.