Monday, July 12, 2021

BBQ Leftovers: Brisket and Fire Roasted Corn Pizza

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When you smoke a lot of BBQ, you often have freezers full of extra BBQ. We pit hounds get creative with our leftovers. Here is a pizza that Alexis made this weekend that was loaded with smoked brisket and fire-roasted corn. 

Smoked brisket, fire-roasted corn, red pepper, fresh tomato, mozzarella, cheddar, and a creamy salsa verde pizza sauce top this pizza that we cooked at 500°f on the Big Green Egg.

The Dough

This pizza was hilariously thick because I don't listen well.  Alexis used one of the pizza dough recipes that we typically use. But after she made and rested it, I divided it by 2 instead of as written for 3 pies. Oops. Still tasted great.

I started to throw my pie dough after watching our friends at Ship of Fools BBQ team do theirs for years. I'm not great at it, but the more I do it, the better I get. Funny how that works, right? 

That tool isn't a torture device; it is a pizza dough docker. It keeps the pizza dough from forming large air bubbles during the cooking. You can just jab the dough all over with a fork, but you know I like my kitchen toys.

The Sauce

The sauce is actually an enchilada sauce made by putting our salsa verde in a cream sauce. When making enchiladas, we both thought it would make an amazing pizza sauce. We were correct. The recipe makes enough for 2-3 pizzas, depending on the size. For the salsa verde, we like to use our homemade version that you can find on

Creamy Salsa Verde Enchilada Sauce

Makes 2 cups - enough for 1-2 pizzas or 12 enchiladas


  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 cup half and half
  • 3/4 cup thick salsa verde
  • green chile rub or fajita seasoning to taste, about 1 1/2 teaspoons
  1. Make a roux. Melt butter over medium heat and then whisk in the flour. Keep whisking until the flour is combined and the mixture smells nutty, about 1-2 minutes. 
  2. Slowly add the half and half while continuously whisking. Bring to a simmer and allow it to cook until it thickens, about 3-5 minutes.
  3. Stir in the salsa verde. Start adding the seasoning in increments, taste, and adjust. 

Making salsa verde on the Big Green Egg. 

Salsa done! Homemade salsa is typically thicker than storebought. So if you are going to use storebought, it might help to simmer it in a pot to thicken it first.

We don't use a lot of sauce on our pizzas, so we could get 3 pies out of 1 batch of sauce. If you're a heavy sauce user, you'll probably only get 2. Also, if you're a heavy saucer, then you're a plate (that one is for my man, Ron Dimpflmaier. He'll appreciate that pun even if you heathens don't, ha ha). 

The Toppings

The toppings were straightforward - 

  • Smoked brisket
  • Fire-roasted corn (butter-basted and seasoned with garlic salt during the cook)
  • Red onion
  • Diced Roma tomato
  • Freshly shredded mozzarella
  • Freshly shredded cheddar

Loading it all up.

Oops, forgot to brush the crust with olive oil before saucing and topping.

The Cook

I forgot to mention the grill setup. I used a large Big Green Egg and filled it with a Kick Ash Basket full of hardwood lump charcoal. I fired that up with a grill torch and put in a spider rig and heat stone for the heat deflection. I put the Adjustable Rig in with a rack on the 4th highest level and put a Big Green Egg pizza stone on top of that.

Usually, I aim for 7-9 minutes at 500°f, but this crust was so thick it took more like 15 minutes. I quit tracking the time after 9 minutes.

Give your grill plenty of time to preheat. It takes the ceramics longer to get hot than it does for the air temp to reach 500°f

Just about ready to come off of the grill. I look for the bottom of the crust to be crispy and browned and all of the cheese to be melted.

The Finish

To finish off this pie, we added crumbled queso fresco, chopped cilantro, and of course, Olde Virden's Red Hot Sprinkle.

A pizza peel makes easy work of moving the pizza around. This is my least favorite peel because it is a softer wood. I prefer a nice hardwood or metal peel because the pizza slides better  IMO.

Olde Virden's is the stuff. Made right here in Knoxville, it is a blend of 100% chiles - serrano, habanero, jalapeno, Thai chiles, and long cayenne. It is flavor and a complex heat that dances across your tongue. I don't mean dance like the waltz - I'm talking, booty-shakin', grinding-on-the-leg type of dancing.

I had to tap out after only 2 pieces, as did Alexis. This is a full meal pizza, it fills you up quickly.

Want more inspiration, ideas, and recipes? Please check out my two books from Ulysses Press: 
The Kamado Smoker and Grill Cookbook and 
The Offset Smoker Cookbook.