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What ya gonna do with all that leftover brisket?
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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/-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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Brisket tacos, nachos/totchos are amazing. Chopped beef sammiches. Possibilities are endless
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Vacuum pack it and stow it in the freezer. Brisket chili!~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
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
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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 2013A happy BGE family in Houston, TX.
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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
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Thanks everyone. That’s much appreciated. I’m gonna do it. Ridiculous that I haven’t already having owned the BGE for about 6yrs
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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.
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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?
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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 -
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?Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Nachos and tacos are my go to for leftover bbq.Thank you,DarianGalveston Texas
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Mountain View, CA
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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
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To wit,
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
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@Foghorn Yes! Brisket pizza! For sureColeman, 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 -
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
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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 -
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All good suggestions above.... I’ll add loaded baked potato with brisket.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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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! -
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 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._____________Tin soldiers and Johnson's coming...
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@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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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