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Leftover Brisket Recipes

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  • jumbo7676
    Club Member
    • Jun 2018
    • 327
    • Centreville, VA
    • GMG Daniel Boone

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    Leftover Brisket Recipes

    I've had a 14 pound packer sitting in my freezer for a while, waiting for the right time. I've decided that time will be this weekend. But it's just me, my wife, and my one-year-old around to eat it so there will be leftovers aplenty. Once it's cooked and out of the cambro I plan to slice some to eat immediately, but I'm looking for some different ideas on what to do with all those leftovers (I plan to freeze some and keep some out to eat over the next few days).

    What are your favorite leftover brisket recipes? Tacos? Nachos? Chili? Shepherd's pie?

    The brisket will be cooked on a GMG Daniel Boone using GMG Premium Gold Blend pellets (as I think that is all I have at the moment) which is an oak, hickory, maple blend. The point and flat will be separated so I can pull each individually at the right temp.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9894
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
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    #2
    Quesadilla's with a little of that white cheese. Brisket can be chopped up to any consistency.

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 7771
      • 1521

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #3
      Sammiches !!!! I carved 4# just for that purpose, easy beasy !!!

      Comment

      • RonB
        Club Member
        • Apr 2016
        • 13506
        • Near Richmond VA
        • Weber Performer Deluxe
          SNS
          Pizza insert
          Rotisserie
          Smokenator 1000
          Cookshack Smokette Elite
          2 Thermapens
          Chefalarm
          Dot
          lots of probes.
          CyberQ

        #4
        Try it in a pot pie, or tacos, or burritos, or chili, or a sub sandwich, or a Philly cheese steak. In other words, anywhere you would use sliced or chopped beef.

        Comment


        • EdF
          EdF commented
          Editing a comment
          Hmn, a Smoky Joe!
      • JCBBQ
        Club Member
        • Jan 2016
        • 1185
        • Jersey City, NJ
        • Primo Oval XL Ceramic Cooker
          Pit Barrel Cooker
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          MCS wish list - Lone Star Grillz off set

        #5
        I got a 14lber wet aging in my fridge. We're just 4 right now. Too much meat for us too. I'm going to split the flat and the point. I'm going to make pastrami w half or 3/4s of the flat and use the other part to add to burger mix w some picanha. The point i'll bbq - that's really what I want to eat from the brisket anyway. I'll have leftovers from these two cooks as well. Like the above suggestions i'll make tacos, quesadillas, and enchiladas.

        Comment

        • N227GB
          Club Member
          • Feb 2018
          • 350
          • Fort Myers, FL
          • ...

          #6
          A member posted a great sounding chili recipe the other day that used chuckies but I think chunks of brisket would do well.

          Comment

          • Spinaker
            Moderator
            • Nov 2014
            • 10959
            • Land of Tonka
            • John "J R"
              Instagram: JRBowlsby
              Smokin' Hound Que
              Minnesota/ United States of America

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            #7
            Meatheads Chili Con Carne recipe. Sub Brisket. Unreal recipe.

            Comment

            • Randy-Phx
              Club Member
              • Apr 2018
              • 537
              • Phoenix, AZ

              #8
              Kansas City Restaurant Plaza III Steak Soup

              https://www.geniuskitchen.com/recipe...ak-soup-277129
              Attached Files

              Comment

              • bardsleyque
                Club Member
                • Oct 2015
                • 681
                • Snoqualmie Wa.

                #9
                Dang it I've never had any brisket left over!

                Comment

                • gcdmd
                  Charter Member
                  • Sep 2014
                  • 1117
                  • The Republic of Texas

                  #10
                  Hash, especially topped off with fried or poached eggs, for breakfast the next morning
                  Last edited by gcdmd; September 21, 2018, 01:06 PM.

                  Comment

                  • Hulagn1971
                    Charter Member
                    • Dec 2014
                    • 1072
                    • NC, The Triad
                    • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

                    #11
                    CHILI! Sorry, smoked brisket chili just gets me all amped up.

                    Comment

                    • tbob4
                      Charter Member
                      • Nov 2014
                      • 2494
                      • Chico, CA
                      • BBQ's
                        _____________________
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                      #12
                      CaptainMike ‘s hash photo the other day was mighty good looking.

                      Comment


                      • CaptainMike
                        CaptainMike commented
                        Editing a comment
                        Chili or hash (usually both) are at the top of the leftover brisket menu.
                    • Polarbear777
                      Club Member
                      • Sep 2016
                      • 1884

                      #13
                      See post #6

                      https://pitmaster.amazingribs.com/fo...vers-longevity

                      Comment

                      • ecowper
                        Founding Member
                        • Jul 2014
                        • 3637
                        • Maple Valley, WA
                        • Grill = Hasty-Bake Gourmet Dual Finish
                          Smoke = Weber Smokey Mountain 22.5"

                          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
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                          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
                          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
                          Favorite beer = Sam Adams Boston Lager or Shiner Bock
                          Favorite whisky = Lagavulin 16 year old single malt

                          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


                          Eric Cowperthwaite aka ecowper

                        #14
                        Chili for sure! Use Meathead’s chili con carne as a starting point. Or go find mine in the stew and chili sub-forum. Or use your own favorite way to make chili :-)

                        Comment

                        • fzxdoc
                          Founding Member
                          • Jul 2014
                          • 5366
                          • My toys:
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                          #15
                          Malcom Reed's Smoked Chili recipe. I've made it with both chuck roast and brisket. Either one works great. It's an awesome recipe--a real family and crowd pleaser.

                          Kathryn

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                          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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