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I like having a variety of options for leftover brisket and this is pretty nice to enjoy my favorite way of enjoying smoked brisket that is deep fried!  Since Matt Pittman has Texas roots and a great BBQ product line; I support Texans!

1. Cube the smoked brisket to 1-2" pieces.
2. Toss in a pan with favorite BBQ and smoke until caramelized
3. In a large bowl, pour the bag of Meat Church Chicken Fried Steak Breading Mix
4. In another bowl beat 4 eggs with a splash of beer
5. Dredge the brisket in the breading bowl
6. Dip brisket in egg bowl
7. Dredge in the breading bowl
8. Heat cooking oil in large wok or pot to 350F
9. Drop in for about 90 minutes or until a pretty brown.
10. Drain on a wire rack and dip in a jalapeno ranch dressing.