Smoke'NFast Fully Cooked Brisket


  • 1 lb Smoke’NFast Fully Cooked Brisket
  • 4 crispy tostadas
  • 4 large eggs Kosher salt and pepper, to taste

Black Bean Spread:

  • 1 cup low sodium black beans
  • 1 Tbsp EVOO ½ tsp chili powder
  • ¼ tsp garlic powder ¼ tsp ground cumin
  • 1 ⁄8 tsp cayenne pepper

Chimichurri Sauce:

  • ½ bunch cilantro- washed
  • 1 cup fresh arugula
  • 1 ea. garlic clove, peeled
  • 2 lime, juiced
  • 1 lemon juiced
  • ½ tsp crushed red pepper
  • ½ tsp adobo seasoning
  • ¾ cup EVOO

Toppings: Fresh cilantro, green onions Cotija cheese, sour cream



Brisket, Smoke'NFast Fully Cooked Brisket

Meal Course:


Dish Type:



Black Bean Spread:

  1. In blender or food processor, add black beans, seasonings and a little water. Blend until smooth. (If you’re using a blender, you may need to stop and stir a few times to help it out.) If spread is too thick, add more water. Taste, and adjust seasoning, then transfer to serving bowl.

Chimichurri Sauce:

  1. In blender, combine all ingredients, and blend till smooth. Set aside.

To Serve:

  1. Preheat oven to 400°F. Spread Black Bean Spread onto each tostada, and then arrange on prepared baking sheet. Bake for 3 to 5 minutes until tostada is crispy and beans are nice and hot.
  2. While tostadas bake, cook eggs by favorite method. (You can scramble them with a little cheese or pan-fry them until crispy and sunny-side up.) Season with salt and pepper.
  3. Heat meat and shred. Once tostadas are ready, top with pulled meat, eggs, Chimichurri Sauce and choice of toppings.