Directions
- Preheat Pit Boss grill or smoker to 350°F
- Open the first dough and slightly stretch out, not too thin.
- Place half of the brisket, cheese, jalapeño and spread evenly leaving one inch of dough at the top not covered.
- Open second dough and slightly stretch out and place over the first layer, making sure to leave one inch of the bottom layer uncovered.
- Place the remaining brisket, cheese, and jalapeno over the top of the second layer, be sure to leave one inch at the top with no topping. This helps keep the roll closed after the roll.
- Evenly roll the dough up towards the top until the roll is complete, like a cinnamon roll.
- Using a sharp knife, cut the roll into 9 or 10 equal slices.
- Evenly place each roll cut side up into a greased full sized aluminum pan.
- Place the pan of rolls on the upper rack or your grill.
- Bake for 45 to 50 minutes, rotating the pan every 15 minutes.
- Once the rolls are golden, remove from grill and immediately top with warmed queso dip and garnish with BBQ rub and thinly sliced chives.
