Give your griddle or skillet a wipe with a paper towel to remove any excess grease or food and preheat to medium.
Warm one tortilla up on the surface, spinning it until warm and pliable, but before it starts to crisp. About five seconds per side. Remove the tortilla to a work surface nearby on a sheet of foil.
In order, put the veggies, brisket, french fries, and eggs on the cooking surface.
Sprinkle with a pinch of the rub you used for the brisket and add in ¼ cup of pickled jalapenos. Mix until everything is evenly distributed.
With your spatula, form the mixture into a long and narrow pile that will fit within the length of the tortilla shell.
Cover with ¾ cup of finely shredded cheddar cheese and let it melt. You can sprinkle water around the edges of the food and cover with a metal bowl to help melt the cheese.
Remove the food from the cook surface and place in the middle of the tortilla shell.
Once the food is on the tortilla, top with a drizzle of our creamy hot sauce and roll it up. It’s going to look like you have too much food for the shell, but that’s why we warm the tortilla, to give us the pliability to wrap it around the food without breaking.
Roll the burrito: First fold in the sides tight around the filling. Then fold up the bottom edge.
Start rolling from the bottom up and over the filling, keeping things taught with your hands so the filling doesn’t just spill out.
If the edges start to flare out as you roll, just give them another fold toward the middle and continue to roll tightly until you now have a burrito.