Brisket and Brie Tacos with Mango Barbeque Sauce

I stumbled across this recipe a few weeks ago. I bookmarked it and frequently pulled it up to view. I repeatedly told myself I wasn't allowed to make brisket any other way than I was taught. Dad's Way. Seasoned to perfection and smoked overnight. This weekend I finally talked myself in to making this dish and bought everything I needed at that store. I entered into the day skeptical. After all, Brie is not a cheese I am exactly crazy about, and pouring Dr. Pepper on a brisket seemed like I was disgracing the poor thing. Dinner time came and we sat down to eat. The smell of the sauce alone was making my mouth water. In fact, the sauce was/is my favorite part. They more than exceeded my expectations! Try it, I'm sure you will like it! You can omit the Brie if you choose, my husband did. :0)

Ingredients

• Brisket
• 3 lb brisket
• Salt
• Ground black pepper
• 1 Tbsp chili powder
• 3 cloves garlic, minced
• 16 oz Dr. Pepper
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• Mango Barbecue Sauce
• 1 1/2 Tbsp olive oil
• 1/2 medium yellow onion, chopped (about 3/4 – 1 cup)
• 1/2 cup ketchup
• 2 Tbsp lemon juice
• 1 1/2 Tbsp Worcestershire sauce
• 1 1/2 tsp Creole (spicy brown) mustard
• Salt
• Pepper
• 1/4 cup mango preserves or jam
  
• 2 Tbsp brown sugar
• (I cheated a bit and added 2 Tbsp of bottled BBQ sauce we already had... IT WORKED!)
  
• 
  
• Quesadillas
• 8 8-in flour tortillas
• 8 oz brie, thinly sliced
• 1 cup monterrey jack, shredded
• olive oil or cooking spray, to brush tortillas
• cilantro, for garnish (optional)

Instructions

1. To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
2. Place brisket in the crockpot and pour the Dr. Pepper over the top.
3. Cook on low for 8 hours.
4. Remove from the crockpot and let rest for 15 minutes.
5. Slice against the grain (1/8-1/4 inch thick).
6. To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan.
7. Saute onions for 5 minutes.
8. Add garlic and cook until fragrant.
9. Stir in the remaining ingredients and simmer for 5 minutes.
10. Transfer to a blender or food processor and run until smooth.
11. To assemble the quesadillas: Heat a griddle or large pan over medium-high.
12. Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
13. Top with a spoonful or two of barbecue sauce and fold the other half over.
14. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
15. Cook until the bottom is crisp and flip over.
16. Remove from heat and slice into thirds. Serve with extra barbecue sauce.