My last brisket cook was probably one of my best after talking with you fine folks on strategy. Now I am faced with leftovers from the 12lber and here's what I've discovered so far.
Burgers - absolutely amazing burgers. Leave it chopped in bigger pieces when mixing with ground beef so that it doesn't get lost in the patty.
Nachos Bel Grande - so cranks this recipe up a notch.
I was going to post somewhere on just this topic. I had frozen a smoked brisket point from my thanksgiving cook, and just thawed it yesterday for leftover meals. What I did last night was sauté some chopped onion and bell peppers then heat the chopped brisket with it for taco stuffings. I don't know that I've ever had a taco that good, and I have had a LOT of tacos. I had been thinking of experimenting with different recipes, and your ideas sound amazing, but I am kind of tempted to just make a ton of tacos all week
I think tacos are a better vehicle than a burrito, the meat may get lost with all the other fillings. But I am taking the leftovers to work as a burrito, so I'll be able to better judge that soon
Tacos - great idea. So are you guys frying up your corn taco shells? If not - try it on your next go around. Soft taco can be good - but fried goodness a day keeps the terrorists away.
gregncecily I haven't made homemade corn tortillas as much as bought a pack of 20 or so from the store. Crunchifying them is pretty straightforward - vegetable oil/smallish skillet. Remove from oil on a folded paper towel to remove excess oil and fold the tortilla in half. If you cook too long or don't fold them right away they will be too crunchy and break in half. Test it on a few - there is a point of no return when you won't be able to fold them over.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
I love making Chili with my left over brisket during the winter months. It really comes out amazing. Especially when you use the Point, make burnt ends then add it to the Chili. Its so good......it should be illegal.
In the summer months I usually make chopped brisket sandwiches.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Thank you... and thank you. Your suggestions and Jerod's have been fantastic. I hope with a few more cooks I can offer some suggestions that are helpful. Cook on this fine holiday my pit barrel brother's and sisters!
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
Some really sweet suggestions here. I typically shy away from big ol' clods of meat like brisket because my wife and I just can't eat that much meat! Sounds like I need to make batches of "left over" dishes utilizing the brisket and freeze 'em up for later! Dang, I'm running myself outta excuses!
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