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What ya gonna do with all that leftover brisket?

Despite being a long time Egg owner I’ve still not done a brisket. But that time needs to come. 

What do you do with all the leftovers from a 6kg flat? I imagine it doesn’t reheat to the same standard as when it’s fresh? 

And can you make burnt ends from a cooked, cold point the next day?

Comments

  • StormbringerStormbringer Posts: 1,710
    When the time comes @lousubcap has a great brisket guide. As for leftovers we’ve made alder smoked brisket chilli a few times using this recipe:

    https://thecooksdigest.co.uk/2020/10/01/alder-smoked-brisket-chilli/


    Large BGE and MMX, both with platesetter and cast iron grid. Superpeel for pizza, iDevice for temperature.
    Cooking on the large in deepest, darkest England since Oct 2015. MMX added to the family Mar 2016.
    --------------------------------------------------------------
    | My food blog ... BGE and other stuff http://www.thecooksdigest.co.uk
    --------------------------------------------------------------


  • ColbyLangColbyLang Posts: 1,182
    Brisket tacos, nachos/totchos are amazing. Chopped beef sammiches. Possibilities are endless 
  • ColtsFanColtsFan Posts: 5,253
    Vacuum pack it and stow it in the freezer. Brisket chili!
    ~ John - https://www.instagram.com/hoosier_egger
    (2) XL BGE, LG BGE, KJ Jr, Ardore Pizza Oven, King Disc 
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

  • FoghornFoghorn Posts: 8,605
    I sometimes enjoy it more as leftovers than I do on the original cook.  Pull/chop it and save it in aliquots that would be good for one meal for your household.  The key is reheating it gently and keeping it moist in the process.  Some us sous vide.  I often use the microwave - running it on 30-40% power and adding a moist paper towel to the bag of meat.  It slowly steams it to temp that way.   Brisket nachos are the bomb.  Brisket on pizza (with red onions and about 1/3 of your tomato sauce replaced by BBQ sauce) is as good as pizza gets.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • calikingcaliking Posts: 15,197
    Pasa sauce. Make a big batch, and freeze it in meal size portions for the fam. Makes for a quick dinner. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • lousubcaplousubcap Posts: 23,461
    Brisket in ABT's with a spicy cheese wins every time.  I will PM you my notes on brisket.  You will have to do the unit conversions to metric and Centigrade  B)
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • TheToastTheToast Posts: 344
    Thanks everyone. That’s much appreciated. I’m gonna do it. Ridiculous that I haven’t already having owned the BGE for about 6yrs
  • RyanStlRyanStl Posts: 256
    I'm one of those types that likes leftovers.  I'll usually get two family dinners spaced out over the week with BBQ sandwiches.  I eat the rest at lunch through out the week with rice and veggies.
  • TheToastTheToast Posts: 344
    Do you slice leftovers while still warm, then store and reheat the slices? Or store it as a joint then slice it cold to reheat?
  • SciAggieSciAggie Posts: 6,416
    Vac seal and reheat sous vide is excellent. Brisket tacos, empanadas, chili, sliders...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • lousubcaplousubcap Posts: 23,461
    TheToast said:
    Do you slice leftovers while still warm, then store and reheat the slices? Or store it as a joint then slice it cold to reheat?
    I always store joint then slice and reheat.  I use @Foghorn's microwave method and it never disappoints unless I hosed up the initial offering.  FWIW-
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
  • Photo EggPhoto Egg Posts: 10,776
    Nachos and tacos are my go to for leftover bbq.
    Thank you,
    Darian

    Galveston Texas
  • dmouratidmourati Posts: 991
    Try a brisket grilled cheese sandwich.
    Try brisket hash.

    +1 on the nachos
    +1 on brisket sandwiches

    Mountain View, CA
  • RRPRRP Posts: 23,789
    Fiatas
    Re-gasketing America one yard at a time.
  • FoghornFoghorn Posts: 8,605
    I'm sous vide reheating some leftover brisket as we speak.  Leftover from a competition - cooked by a Traeger sponsored pro who is a friend of mine.   We've been looking forward to it but were probably just going to "eat it".  Now thanks to this thread, we've decided to make brisket grilled cheese sandwiches.

    Thank you @dmourati and @TheToast.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

  • SciAggieSciAggie Posts: 6,416
    @Foghorn Yes! Brisket pizza! For sure 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • StillH2OEggerStillH2OEgger Posts: 3,240

    This is good timing and I’ll second those above who suggested brisket chili. It was a cool weekend up here so I thawed about two pounds of frozen brisket chunks and made a batch (on the stove) that hit the spot.
    Stillwater, MN
  • paqmanpaqman Posts: 3,592
    edited April 28
    Fricassée!

    I do it with short ribs but any beef will do and I’ve done it with brisket before.  The smoke is an upgrade from my childhood memories.

    https://eggheadforum.com/discussion/1227595/fricassee-with-leftover-short-ribs

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • FanOfFanboysFanOfFanboys Posts: 2,521
    tipsy texan sandwich!
    Boom
  • BudgeezerBudgeezer Posts: 669
    Chili, French dip, pizzas. So many great options!

    Edina, MN

  • shtgunal3shtgunal3 Posts: 4,742
    All good suggestions above.... I’ll add loaded baked potato with brisket.

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

  • Mark_B_GoodMark_B_Good Posts: 700
    Actually, reheat in the microwave for about 10 to 15 seconds, you'll be surprised how juicy they turn out.

    But for sure, my go to for leftover beef is fajitas.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • BotchBotch Posts: 11,227
    edited April 30
    TheToast said:
    Do you slice leftovers while still warm, then store and reheat the slices? Or store it as a joint then slice it cold to reheat?
    I live alone, so my brisket leftovers in the freezer are marked by year.  I usually cut a flat into quarters, freeze three of them, and then slice the last quarter into enough slices per a meal for one (reheating either by steaming or microwaving, depending on how ambitious I am).  
     
    I got my email newsletter from Texas Monthly this afternoon, and there's a truck there that does these:
    https://www.texasmonthly.com/bbq/austin-trailer-gaining-customers-notoriety-brisket-crunchwrap/?utm_source=Texas+Monthly&utm_campaign=b6ec33ba09-BBQ+4-30-21&utm_medium=email&utm_term=0_92f99d7313-b6ec33ba09-54298627
     
    The description (not quite a recipe) is a ways down in the article; I'll see if I can use my last "free" monthly site visit (hey, it's the 30th!) to grab the image; it looks easy enough to figure out how to make one.   
     
    EDIT:  Yes!  
     

     
    I think this is modeled after something Taco Bell makes; I've never had one, but one filled with leftover brisket would make me happy.   :)
    ____________________________________________
    It's okay; I'm on a daily 500 mg dose of Phukitol.     
    Ogden, Utard.  
  • lousubcaplousubcap Posts: 23,461
    @Botch- I subscribe to the Texas Monthly as well.  Have not gotten past the email headline but the whole deal is a great value for $1/month in a 36 month buy.  See ya tonight!
    Louisville; "indeterminate Jim" here.  Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!
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