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Ideas for Brisket left overs

rustypottsrustypotts Posts: 265
Who has some great Ideas for brisket left overs: reheating, various ideas to serve it , etc.?


  • I make a wine reduction sauce with mushrooms and toss in some brisket cuts at the end to heat up.  It sure tastes good.

    Simple ingredients, amazing results!
  • ChubbsChubbs Posts: 6,925
    I made brisket tacos last time.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Plano_JJPlano_JJ Posts: 448
    Mine is in a big salad tonight
  • I did a brisket on Saturday and used the leftover flat to make a killer chili on Sunday:

    1/2 pound dry kidney beans or 2 16-oz cans red kidney beans
    2 14.5 oz cans tomatoes or 10 fresh roma tomatoes
    2 pounds meat (brisket from the flat, ground beef, ground bison)
    sausage (optional)
    1-2 poblanos
    1-2 anaheim peppers
    habaneros (optional)
    1 white onion
    4 cloves garlic minced
    olive oil
    2 teaspoons chili powder
    2 teaspoons pepper
    3 teaspoons cumin
    1 teaspoon salt
    2 avocados
    mesquite wood chunks
    shredded cheddar cheese

    Bring grill up to 350 using mesquite lump and mesquite wood chunks.
    Use raised grid.

    Cut romas in half length-wise. Cut onion into circular sections maybe
    1/4 inch thick. Place romas on the raised grid for 5 minutes per side.
    After removing romas, it should be easy to remove their skin. Remove
    the skin and briefly liquify the romas in a blender.

    Place the onions on the raised grid for 5 minutes per side. Place the
    anaheim and poblano peppers on the raised grid for 8-10 minutes per side.
    Dice the onions after removing them from the grill. Put the peppers in
    a sealed plastic bag for a few minutes. After a few minutes, remove the
    peppers, peal off the skin, and dice the peppers.

    Remove the raised grid from the grill. Spread a thin layer of olive oil
    over the entire inside of a dutch oven. Put the dutch oven on the grill
    and let it come up to temperature.

    Put the meat and beans in the dutch oven. Add the tomatoes, onions,
    diced peppers, and garlic. Add the chili powder, pepper, cumin, and salt.
    Squirt in a bunch of mustard. Add in about 2-4 cups of water.

    Cook it at 350 for about 1-2 hours. Check periodically to stir and make
    sure water doesn't need to be added. You'll likely need to add 2 cups of
    water several times during the cook.

    10 minutes before serving, stir in the chopped cilantro.

    When serving, top with sliced avocados and shredded cheddar cheese.
    Optionally, mix in some diced habaneros.
  • R2Egg2QR2Egg2Q Posts: 1,990
    Some things we make with leftover brisket:

    Brisket quesadilla
    Baked beans with brisket
    Brisket fried rice
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • rustypottsrustypotts Posts: 265
    edited January 2013
    It all looks good.  It's cold and rainy here so I might have to go with the chili,
  • Crispix49Crispix49 Posts: 191
    Chopped up, mix with sauce and made into sammiches
    Atlanta suburbs
    Large & Mini owner
    UGA Alum - Go Dawgs!
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