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Too Much Leftover Smoked Brisket!

thegirlwholovestoeat Aug 3, 2010 07:04 AM

We smoked a 14 lb brisket on Saturday (7/31) and have about 6 lbs leftover - any ideas for what to do with these leftovers and how long we can eat them? I would think it would be OK until at least Thursday, but never really sure about these things. I am definitely going to do a taco (cabbage, crema, avocado) one night, but any other suggestions will be great!

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  1. alkapal RE: thegirlwholovestoeat Aug 3, 2010 07:10 AM

    make some cuban-style black beans, and then marinate your smoked brisket in a cuban mojo. serve them together on rice, with some finely chopped onion on top.

    i'd definitely freeze some in 1 pound freezer containers.

    nachos are good with smoked meat, too.

    1. t
      ticrta RE: thegirlwholovestoeat Aug 3, 2010 07:26 AM

      I've made brisket hash before, Hash brown potatoes, diced green pepper diced brisket, diced onions, butter, salt and pepper to taste. Grated cheese optional. Mmm good.

      2 Replies
      1. re: ticrta
        grampart RE: ticrta Aug 3, 2010 10:39 AM

        Second the vote for Brisket Hash! Smoke & Spice Cookbook by the Jamison's has a great recipe that calls for 4 cups of shredded smoked brisket, diced potatoes, red bell pepper, onion, a couple of pickled jalepenos, a cup of beef stock, a little prepared mustard and ketchup. Good stuff!

        1. re: grampart
          thegirlwholovestoeat RE: grampart Aug 3, 2010 11:31 AM

          This is the book we used for the brisket rub! Guess we should have looked here first.

      2. s
        Shaw Oliver RE: thegirlwholovestoeat Aug 3, 2010 07:32 AM

        Why not freeze it like alkapal said? That way you're not rushed to eat 6 pounds of beef before it goes bad.

        1. John E. RE: thegirlwholovestoeat Aug 3, 2010 08:04 AM

          When I read the topic of this thread I thought to myself "It's not possible to have too much left over brisket". Just freeze it. As for uses, tacos, hash, as has been mentioned, how about smoked brisket soup?

          1 Reply
          1. re: John E.
            ruafoodie RE: John E. May 30, 2014 10:07 AM

            It's nearly 4 years later, but SAME reaction: "Huh?? What does TOO much brisket mean. I didn't know such a state existed in nature." LOL
            I have a lot of left over pork rib meat (I already pulled the bones out. Will do hash with it and tacos and burritos and sandwiches with a sweet mustard based BBQ sauce-- allergic to tomato!) and ??? so here looking for more ideas.

          2. goodhealthgourmet RE: thegirlwholovestoeat Aug 3, 2010 08:05 AM

            if you're really desperate to unload it, i'd be happy to take some off your hands, as i'm sure many other Hounds would ;)

            you got some great ideas already, i'll just add a few more:
            - use in a smoky ragu to serve over polenta or mashed potatoes
            - brisket sandwiches
            - shred some for smoky sloppy joes, enchiladas or tamales
            - chili

            1. t
              thegirlwholovestoeat RE: thegirlwholovestoeat Aug 3, 2010 08:15 AM

              Thanks for the great ideas! Will definitely freeze some - I thought that may make it tough but sounds like it's the way to go.

              2 Replies
              1. re: thegirlwholovestoeat
                Shaw Oliver RE: thegirlwholovestoeat Aug 3, 2010 08:21 AM

                It won't make it tough, but it will probably be a bit drier when you've defrosted it for the next use. Just don't eat it plain on a sandwich: go with the sloppy joe type of method where it is mixed into a sauce of some sort.

                1. re: Shaw Oliver
                  Krislady RE: Shaw Oliver Aug 3, 2010 10:19 AM

                  My husband reheats it in a covered pan in the oven with a bit of apple juice to steam.

                  Me, I like to make burritos out of it.

              2. Hank Hanover RE: thegirlwholovestoeat Aug 3, 2010 08:20 AM

                Shred some of it and freeze it. When you're in the mood for pulled pork sandwiches, thaw some of the shredded brisket out, mix it with bbq sauce and sweet onions and put it on hamburger buns. It will be great.

                1 Reply
                1. re: Hank Hanover
                  alkapal RE: Hank Hanover Aug 4, 2010 09:23 AM

                  i would not shred before freezing, but after. i think it would have more surface exposure to dry out in the shredded state -- not good.

                2. woodburner RE: thegirlwholovestoeat Aug 3, 2010 08:26 AM

                  Smoked brisket chili beats ground beef any day!

                  1. rcallner RE: thegirlwholovestoeat Aug 3, 2010 10:09 AM


                    1. ipsedixit RE: thegirlwholovestoeat Aug 3, 2010 11:44 AM

                      Brisket pot pie or a brisket shephard's pie.

                      1. l
                        lilygirl RE: thegirlwholovestoeat Aug 4, 2010 12:05 PM

                        Freeze it ... brisket freezes really well utilizing a Food Saver. I had the same problem last month ... so froze the leftovers ... tastes great reheated in the oven with a little beef broth.

                        1. n
                          N Mac RE: thegirlwholovestoeat Jan 1, 2011 07:41 AM

                          So sorry that my reply, now almost 4 months after your post, won't help with the initial dilemna, but thought it worthwhile to reply in case anyone ever runs into this again and is in search of good smoked brisket leftover recipes. I have to tell you that I broke apart a leftover smoked brisket and used it in a vegetable soup. It yielded, literally, THE best damned veggie/beef soup I've ever eaten. And, I'm a discerning souphound and culinary snob from New Orleans, the mecca of great food...lol. Okay, so otherwise not snobbish at all, but hey, I admit that I'm reserved and quite picky about referencing something as *great*, unless it seriously earns the adjective. :) So, again, info for the future. Trust me, you won't regret it!

                          1 Reply
                          1. re: N Mac
                            alkapal RE: N Mac Jan 3, 2011 02:58 PM

                            i'll bet that was some darned good veggie soup. in fact, now i'm craving that very thing for my comfort in these cold, dreary days. i hate winter!

                          2. TheSnowpea RE: thegirlwholovestoeat Jan 3, 2011 06:14 PM

                            save some frozen one for pizza toppings too!

                            Oh drat, just say the date on OP's original post

                            3 Replies
                            1. re: TheSnowpea
                              alkapal RE: TheSnowpea Jan 4, 2011 05:46 AM

                              that is ok, someone else will have leftover brisket one day..... ;-).

                              1. re: alkapal
                                irollori RE: alkapal Aug 4, 2011 11:20 AM

                                That person is me. Thanks, everybody!

                                1. re: irollori
                                  alkapal RE: irollori Aug 5, 2011 12:57 AM

                                  yep! there ya go! ;-).

                                  i wish i had some leftover brisket right now, on a kaiser roll with poppy seeds and some horsey mayo.

                                  (i just realized that i was the "first responder " on this thread almost exactly one year ago. boy, time is flying. ;(.

                            2. l
                              lennyk RE: thegirlwholovestoeat Aug 4, 2011 04:29 PM

                              second for freezing as pizza topping,
                              dice small and coat with favorite sauce and bag/portion them out for pizza use.

                              1. r
                                ruafoodie RE: thegirlwholovestoeat May 30, 2014 10:26 AM

                                4 yrs later but still new ideas pop up for those of us searching now.
                                Just plain old beans and brisket would be great (not chili-- that's good too, but already on the list)
                                The other good one is to make a Beef Based Chili Verde with it:
                                2-3 lbs cooked brisket
                                couple of onions sauteed/sweated with
                                3 or 4 cloves garlic
                                then abt a tbsp of ground cumin added to the onion pan for a minutes stirring it well. Then add
                                8-10 green chilies, prepped (blackened and peeled, seeds removed, and
                                a quart of tomatoes
                                tsp or 2 of salt
                                Put all of that in a crockpot or dutch oven. Cook all day on low in CP, 2-3 hrs in Dutch oven. Just whatever it takes to get it where you want it. it's so good

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