Ingredients
1/2 lb Smoked Brisket or Brisket Burnt ends
1/2 Stick Butter
16 oz penne pasta
1 1/2 Cup Heavy Cream
1 Tsp Red Pepper Flakes
8 oz Deer Creek Aged Cheddar add more cheese if you like
1/2 TBSP Creole Seasoning
1 TBSP Black Pepper
1/2 TBSP Garlic and Onion Powder
Salt to taste
Cilantro or Parsley to garnish
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