Bbq Lasagna Texas Roll Ups ‍

Ingredients

• 1.5 lb Beef Brisket (cooked, shredded; use smoked or slow‑roasted brisket for best flavor)
• 8 oz Cream Cheese (softened to room temperature)
• 1 cup Sharp Cheddar Cheese (shredded)
• 2 Jalapeño Peppers (seeded and finely diced; keep some seeds for extra heat if desired)
• 2 tbsp Barbecue Rub (store‑bought or homemade (brown sugar, paprika, garlic powder, onion powder, cayenne))
• 8 Lasagna Sheets (no‑boil or regular; if regular, boil until soft then spray with oil)
• 4 Bacon Strips (cut lengthwise in half; use thick‑cut for better texture)
• 0.5 cup Barbecue Sauce (your favorite brand; apply during final 15 minutes)
• 1 tbsp Olive Oil (for spraying boiled lasagna sheets)

Instructions

1. Prepare the Filling

   In a mixing bowl combine shredded brisket, softened cream cheese, shredded cheddar, diced jalapeños, and barbecue rub. Mix until evenly distributed and the mixture is creamy.

   Time: PT10M

2. Boil Lasagna Sheets

   Bring a large pot of salted water to a boil. Add lasagna sheets and cook 8‑10 minutes until soft but still pliable. Drain and immediately spray each sheet with olive oil to prevent sticking.

   Time: PT10M

   Temperature: 212°F

3. Assemble the Hot Pockets

   Lay a lasagna sheet on a clean surface. Place a 2‑inch strip of the filling along the center, then fold the sheet over to encase the filling. Press the edges gently to seal. Lay a half‑strip of bacon on top of each pocket and press lightly.

   Time: PT15M

4. Preheat the Grill

   Set up the Weber Searwood grill for indirect heat and preheat to 350°F. Allow the grill to reach temperature before adding the pockets.

   Time: PT10M

   Temperature: 350°F

5. Grill the Pockets (First Phase)

   Place the assembled pockets on the baking sheet and put it on the grill. Close the lid and cook for 30 minutes, turning once halfway through.

   Time: PT30M

   Temperature: 350°F

6. Add Sauce and Jalapeños (Final Phase)

   Brush each pocket with barbecue sauce and sprinkle additional diced jalapeños on top. Continue grilling for another 15 minutes, uncovered, until the sauce caramelizes and the bacon is crisp.

   Time: PT15M

   Temperature: 350°F

7. Rest and Serve

   Remove the hot pockets from the grill, let them rest on a wire rack for 5 minutes to set the filling, then serve warm.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

32g

Carbohydrates

30g

Fat

32g

Fiber

2g

Ingredient Substitutions

• Instead of Beef Brisket: Pulled pork, Shredded chicken
• Instead of Cream Cheese: Neufchatel cheese, soft goat cheese
• Instead of Sharp Cheddar Cheese: Monterey Jack, Mexican blend cheese
• Instead of Jalapeño Peppers: Pickled jalapeños, Serrano peppers
• Instead of Barbecue Rub: Chili powder mix, Cajun seasoning
• Instead of Lasagna Sheets: Wonton wrappers, large flour tortillas (cut to size)
• Instead of Bacon Strips: Turkey bacon, prosciutto
• Instead of Barbecue Sauce: Honey BBQ sauce, Spicy chipotle sauce
• Instead of Olive Oil: Cooking spray, vegetable oil

Equipment Needed

• Large Pot
• Oil Sprayer
• Mixing Bowl
• Spatula
• Baking Sheet
• Aluminum Foil
• Weber Searwood Grill
• Tongs
• Chef's Knife
• Cutting Board
• Measuring Spoons

Critical Steps — Do Not Skip

• Mixing the filling until creamy ensures the cheese binds the meat.
• Boiling lasagna sheets just enough to stay pliable prevents tearing during folding.
• Sealing the edges properly avoids filling leakage on the grill.
• Applying sauce in the final 15 minutes prevents soggy pockets and creates a caramelized glaze.

Chef Tips from the Video

• Use smoked brisket for authentic Texas flavor; if unavailable, a good quality smoked pork shoulder works well.
• Add a pinch of smoked paprika to the filling for extra depth.
• For a sweeter glaze, mix a teaspoon of honey into the barbecue sauce before the final brush.
• Serve with a side of coleslaw to balance the richness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven or on the grill for 10 minutes.

Freezer: Wrap each pocket tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours due to meat safety.

Make-Ahead Tips

• Prepare the filling up to 24 hours ahead and refrigerate; it will develop deeper flavor.
• Assemble the pockets, wrap tightly in parchment and foil, then freeze. Grill from frozen, adding 5‑7 extra minutes.
• Pre‑boil the lasagna sheets and store them in a single layer on a tray covered with a damp towel.

Frequently Asked Questions