What to do with all the brisket leftover?

ToyCollector

I did my second brisket cook yesterday. 10.7 lb packer cut choice bought at Sam's. Put it on a little later than I wanted, and took it off at 182*F which was a few degrees lower than I had planned, but it was late, and we had to eat. Very long plateau at the 150-165* range. Kept the egg sailing along at about 275*F, again higher than I would have liked, but I was trying to cheat a bit. Coated brisket with Red Eye Express rub. Results were darn good and meat was not chewy and not "dry". Slices had a little give to them when pulled and then would break apart when pulled some more. My questions are:[p]1. I have probably half a brisket chunk left. I know I could use some of this for sandwiches, any other leftover ideas/recipes for a hunk of brisket?[p]2. My brisket looked fairly well trimmed and what I thought was a small layer of fat on top, but once I cut into it, the fat layer on one end was significant--like 1/2 to 3/4 inch after the cook. Is this normal, or did I do something wrong? Last one I did was just a flat.[p]

BlueSmoke

ToyCollector,
Your left over brisket will go great in enchiladas, or chopped and added to a pot of chili.[p]When you buy a "packer" you get both the flat and the point. The flat has a thin fat cap, which often as not is trimmed before you buy it. The point has/had this, as well as an internal (between the layers of muscle) layer of fat. (Which is why points are less expensive than flats.) You didn't do anything wrong.[p]Ken

Unknown

<p />BlueSmoke,[p]Since the point (or deckle) is of a different texture and seems to have more fat, I cut that piece off and serve the flat on the day of the cook, while vac-packing and freezing the deckle.[p]Then, on some later date, I'll re-smoke the deckle for an extra smokey tasty treat that takes only a short while. [p]bc

RhumAndJerk

ToyCollector,
Hash! Make some Hash.[p]Here is a reprint of a long ago post:
I wish that I could say that I cooked this on the egg, but I didn’t.
Here is the quick version. I had some leftover Roast beef and whole potatoes.
I diced everything up and threw the potatoes into a cast iron skillet with a chopped onion. After 10 minutes, I put the beef in the skillet along with whatever juice was in the dish. I also dumped in a cup leftover coffee and some Dizzy Pig Red Eye Surprise. After 10 minutes, the liquids had evaporated and the dish was done. I had two eggs over easy that I placed on top.[p]If you have any leftover beef roast, this is worth a try. I did get the basic recipe from a cookbook, but I cannot recall the title right now.[p]Enjoy,
RhumAndJerk[p]

JSlot

Leftover brisket makes a nice addition to ABT's as a change of pace.[p]Jim

ToyCollector

Thanks everyone for the feedback. My wife is having ABT withdrawal so I may make those again--great idea JSlot. Like the Hash idea as well. Those two plus some sandwiches and it should be all gone before I know it.

djm5x9

ToyCollector:[p]Left over butt, brisket, and grilled chicken are great for Brunswick stew. The link is to an old family favorite. There is a mistake as previously posted, the recipe calls for two (2) 102 oz. cans of tomatoes. As you can tell, this recipe is for an army. Should you elect to try it, I suggest one quarter of this recipe.[p]
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ToyCollector

djm5x9,[p]What a dummie I am. Should have thought of that idea before. I only eat it all the time when I get restaurant BBQ. I assume other brand diced tomatoes/jalepenos can be substituted for Rotel.

djm5x9

ToyCollector:[p]Certainly, there is plenty of latitude with a recipe like this.
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