Season Beef Brisket (1 piece) with Swine Life Mississippi Grind Rub (to taste) on both sides and place on the grill.
Cook brisket in the smoker at 275 degrees F (135 degrees C) until internal temperature reaches 158 degrees F (70 degrees C).
Allow brisket to rest for one hour.
Roughly chop brisket into smaller pieces.
Into a pan, add Vegetable Oil (1/4 cup) and All-Purpose Flour (1/4 cup). Stir together over low heat to make a roux, about 2 minutes.
Add Chipotle Chili Powder (2 tablespoon) and Chili Powder (1 tablespoon). Stir to incorporate.
Add Beef Broth (1 cup).
Add Water (to taste) as needed to thin the sauce. It should coat the back of a spoon.
Add Garlic Powder (1/4 teaspoon), Onion Powder (1/2 teaspoon), Ground Cumin (1/4 teaspoon), Coarse Black Pepper (to taste), and Salt (1/2 teaspoon). Stir well. Add more water if needed.
Add Tomato Paste (1 tablespoon) and whisk to combine. Turn off the heat and set aside.
In a pan, add Vegetable Oil (1/4 cup), Onion (to taste), and Garlic (to taste). Cook until onions are soft and slightly caramelized.
Add the brisket back into pan and stir to incorporate. You do not need the stove on.
Preheat the oven to 350 degrees F (180 degrees C).
Onto each of the Flour Tortilla (to taste), heap some of the brisket mixture, and top it with Colby Jack Cheese (to taste).
Roll them up and place them in a baking dish seam-side down. Pour the enchilada suace over the top.
Sprinkle additional cheese on top.
Cover with aluminum foil. Bake for 20 minutes. Remove the foil and bake for another 10 minutes.