Leftover Brisket or Shoulder

Bacchus

Hey folks, while I love my new Large BGE, I find myself with excess beef & pork almost always. Most of the foods I cook on the egg have that "smokey" taste, whether I use wood or not, which of course is not a bad thing. I do freeze some and take some to the office for lunch sandwiches, but would love to hear some creative ideas for making good use. Sadly, I have a large ziplock stuffed full of brisket going bad in the fridge right now. I hope to eliminate that happening again.

Thanks!

Tuck

You could always make a batch of chili with that brisket.

Car Wash Mike

I save both for beans. People have used pulled pork for Nachos, ABT's and bbq pizza.


Mike

AzScott

I've been using mine in quesadillas, pizza, enchiladas, ABT's, curry and pork Thai soup, won tons, or mixed with sauteed onions, bell pepper, and a couple eggs for a killer breakfast.

The posibilites are endless

AzScott

I've been using mine in quesadillas, pizza, enchiladas, ABT's, curry and pork Thai soup, won tons, or mixed with sauteed onions, bell pepper, and a couple eggs for a killer breakfast.

The posibilites are endless

BENTE

try twice baked taters