I had some left over brisket that I wanted to use up and decided to try something new. Cooked this on the stove top because I'm shockingly low on lump, but it could certainly be done in a DO right on the egg.
Started with a box of beef stock. Cut left over brisket (about 1# or so) into 1.5''cubes. Cut two potatoes into cubes and half a white onion into a medium five. Sliced some baby Portobello mushrooms, about half a pound. Tossed everything together and brought to a boil. Seasoned with a bit of bad Byron's and garlic salt. Reduced heat and cooked uncovered for about 40 minutes until reduced by about half and veggies were tender.
It was crazy easy, but really good. The smoked brisket flavor put the whole thing over the top. Would be equally easy to add even more flavors (celery, carrots, garlic, peppers, bay leaf, etc) but it was great just like this. Give it a go some time if you have some left over brisket.
Badger at heart, living in SoCal