Steps

• Step 1

  Let puff pastry sit at room temp for 30 minutes. You want it defrosted but not warm.  

  Ingredients

  • 2  sheets frozen puff pastry

• Step 2

  Set grill temperature to 400F and preheat 15 minutes.  

  400 ˚F / 204 ˚C

• Step 3

  Chop brisket and combine with Traeger Texas Spicy BBQ Sauce. 

  Ingredients

  • 8 Ounce leftover smoked brisket

  • 1/2 Cup Traeger Texas Spicy BBQ Sauce

• Step 4

  When pastry is pliable, lightly dust a work surface with flour. Gently roll one sheet of puff pastry out just enough to remove the creases and lengthen it a bit. It should be about 1/8” thick. Cut the pastry into 4 rectangles.  

• Step 5

  Divide brisket among the four pieces of pastry leaving ½" border. Add onions and jalapeños and top with pepper jack cheese. Whisk the egg with 1 tbsp water and lightly brush the edges.  

  Ingredients

  • 1/2 Small yellow onion, julienned

  • 1  jalapeno, sliced

  • 4 Slices pepper jack cheese

  • 1  egg

• Step 6

  Roll out the second sheet cutting into 4 rectangles roughly the same size as the previous ones. Place each on top of the brisket stretching to cover it completely. Lightly press down on the edges to seal then cut 3 small slits in the top of each. Brush with egg wash then hot honey. Sprinkle with red pepper flake and black pepper if desired.  

  Ingredients

  • 2 Tablespoon hot honey

  • Pinch red pepper flakes

  • Pinch coarse ground black pepper

• Step 7

  Place directly on the grill grate and bake 15-20 minutes until the top is a deep golden brown and warmed through. Remove from grill and serve with extra bbq sauce to dip if desired.