The first step is to dice up the brisket flat, onion, and jalapeños – keeping the veggies separate from the brisket.
Then run the veggies and the brisket through a food processor, keeping them separate of course.
Then, on medium to high heat melt the butter and add the veggies.
Cook the veggies down until the onions become translucent.
Add 1/3 cup of flour while mixing the mixture. You may need more flour depending on your situation.
Add 1/3 cup of milk at a time, again while mixing the mixture.
Add the brisket, mix until it feels like your arm is going to fall off.
Next spread the brisket mixture onto a cooking sheet and place in a refrigerator for at least 45 minutes.
Portion out the amount of mixture you want per brisket OR use my bag technique to squeeze out tubes of the mixture. If you use the bag technique, you then have to use a butter knife to section out the tubes of brisket mixture.
Back into the refrigerator for 30 minutes or so to firm up.
Scramble the two eggs in a bowl and pour the bread crumbs into a second bowl.
One at a time roll a croqueta into the eggs with one hand, and then drop it into the bread crumbs.
After covering with bread crumbs with your dry hand, place the corqueta aside and repeat for all corquetas.
At this point you can decide to save some for later, and freeze them.
Heat up vegetable oil to 350 degrees.
Deep-fry the croquetas you want to eat now, for 3-4 minutes, or until they become golden brown.
My buddy James from Backyard Smoke video on how to make Carolina Gold BBQ Sauce:
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