Smokey Chipotle Beef Brisket Pita Pockets

• Meanwhile, place corn cobs on a lined oven tray. 
Drizzle with olive oil, season with salt and toss to 
coat. Roast until tender and slightly charred,  
15-20 minutes. 

Little cooks: Help toss the corn!  

• Remove brisket from oven. Uncover, add mild 
chipotle sauce, then turn over beef.
• Return to the oven and roast, uncovered, until 
browned and heated through, 8-10 minutes. 

• Remove brisket from the oven, then shred with two 
forks and toss to combine.
• Microwave pita pockets on a microwave-safe plate 
for 1 minute, until warmed through.
• Halve pita pockets and fill with beef mixture and 
Cheddar cheese. 

• Place filled pita pitas on a second lined oven tray 
and bake until cheese is melted and golden,  
5-8 minutes. 
• Spoon any overflowing filling and cheese back into 
pita pockets.