Left Over Brisket.... What do you make?

Discussion in 'Beef' started by tatonka3a2, Oct 5, 2007.

  1. tatonka3a2

    tatonka3a2 Meat Mopper

    Last Weekend Marty smoked a 13 lb Packer Brisket, Smokie Okie Style, and wow was that good!! http://www.smokingmeatforums.com/forums/showthread.php?t=8956

    Well I wasn't really sure what to make last night so I decided to do the same thing that I do with left over buffalo roast that we make. I warmed up the brisket in its own juices and used a plastic 2 prong fork to break the bigger pieces... which wasn't really needed... the stuff just falls apart. Then made up some gravy and mashed potatoes. So we had hot beefs... I mean Hot Smokie Okie Beef's. That kicked the butt out of the buffalo roast and that was darn good. Marty was going to post this last night but he had to helpings and was sleeping in about 15mins after he finished.


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  2. low&slow

    low&slow Smoking Fanatic OTBS Member

    I like to cut the big hunks of fat off and use it in pinto beans. Also shred some brisket and throw it in there too. MMMMmmmmmMMM. I always make pintos the day after a brisket smoke.
     
  3. wilson

    wilson Meat Mopper

    The wife and I make Taco's or Burritos with left over brisket or smoked chuck roast.
    edit:
    Also forgot, I made some stuffed poblano chilis once with leftover Brisket and Chihuahua cheese. Sort of like a giant ABT' They were great!
     
  4. I used leftover chuck roast and made enchiladas last night. They turned pretty good.[​IMG]
     
  5. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Somewhere around here I have posted a recipe for Shredded Beef Enchaladas. I'll find the link and post it here.

    http://www.smokingmeatforums.com/for...ead.php?t=3703

    DUTCH’S SMOKED SHREDDED BEEF ENCHILADAS

    1 chuck or arm roast (4-6 lb.)
    2 envelopes enchilada sauce mix
    1 lg. onion, diced

    2 small cans of diced green chilies
    1 tbsp. oil
    2 doz. flour tortillas (8" size)
    1 lb. shredded Colby cheese or Colby/Jack cheese
    1/4 cup water (if using option #2)

    Salt
    Pepper

    OPTION #1:
    1. Season roast with salt and pepper and smoke to an internal temperature of 180 deg. F. or until beef shreds easily. Shred beef and set aside.
    2. Sauté onion in oil until tender and then stir 1/2 of the onion into shredded beef. Add green chilies to the beef.
    3. Prepare envelopes of enchilada sauce mix according to directions. Stir 1/2 of the sauce mix into shredded beef to moisten. Stir reserved onion into remaining sauce. Divide the remaining sauce in half (half of this sauce will be poured into the bottoms of the baking pan, and the remaining half of the sauce will be poured over the top of the rolled enchiladas).
    4. Lightly oil two 12X9 inch baking pans and evenly coat the bottom of the pans with the 1st half of the remaining sauce.
    5. Fill each tortilla with approximately 3 tablespoons of beef mixture. Roll and place seam side down in pans; 12 enchiladas per pan. When all are rolled, pour remaining sauce evenly over the tops of the enchiladas and generously cover with cheese.
    6. Cover with aluminum foil and bake at 350 degrees for 30-45 minutes. If using glass baking dishes, reduce baking time to 20-35 minutes, or bake at 325 degrees for 30-45 minutes.
    OPTION #2
    Season roast with salt and pepper and smoke for 2 to 3 hours. (At this point you can refrigerate the roast and finish this dish several days later.) Place roast in crock pot with 1/4 cup water. Cook on low heat for 4-5 hours or until tender. Shred beef mixture.

    Continue with Steps 2 through 6 from Option #1.

    Enjoy!! [​IMG]
     
  6. billyq

    billyq Smoking Fanatic

    [​IMG] Someone call my cardiologist! You can always make yourself some texas red too.
     
  7. we did dutches enchiladas and they were awesome! i love beef enchiladas, but add that smoke flavor and oh boy.....thats how you do it.
     
  8. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    last night i had some on a hoagie toasted in the oven w/ pepperjack & swiss, sauteed onions, horsey sause & au jus- basically a smoke brisket french dip.-w/ spicy curly fries- simple & fast.
     
  9. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    I know most of you have probably heard/done this before, butt I'll tell you anyway... [​IMG] I shred it and use it in spaghetti sauce and chili.

    Also, try it in dirty rice... WAY YUMMY! [​IMG] It is great in Shepherd's Pie, beef vegetable soup, tacos, omlets, ABT s, fatty s, you name it!
     
  10. jmedic25

    jmedic25 Meat Mopper OTBS Member

    Next time make the enchaladas per Dutch's recipe. They are the best!
     
  11. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Ok let me see if I got this right... ya'll put left over brisket on every thing you eat. Sounds good to me.
     
  12. walking dude

    walking dude Smoking Guru SMF Premier Member

    there is another thread on this very topic

    chili......dutch's enchilada's......taco's........bbq sandwiches......

    but my ALL time favorite.....is to make biskets and gravy with it......YUM


    d8de
     
  13. low&slow

    low&slow Smoking Fanatic OTBS Member

    Yep, you're right. Its good on just about everything. I like to put it on nachos with refried beans, tomatoes, onion, cheese and jalapeños too.
     
  14. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Yup, even on Cheerios! [​IMG][​IMG]
     
  15. smokyokie

    smokyokie Smoking Fanatic

    Sometimes we make hash for breakfast with taters, onions and bellpepper. Right Mike and Joe?

    Sometimes, we just have more brisket.

    Our favorite is open face sliced brisket on texas toast and enough au jus to make the bread nice and gooey.

    Tim
     
  16. smoke_it_up

    smoke_it_up Smoke Blower

    just use your imagination w/ brisket. you can almost never go wrong w/ ne thing you do w/ it. my mom use to make something i'll have to call her and find out what it was and how she made it. but like i said use the ol imagination.
     
  17. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    ooh ooh oooh- flash fry a couple slices w/ onion & do over easy eggs in the grease on top of grilled english muffins & mesquite jelly w/ beans & cheese.....
     
  18. smoke_it_up

    smoke_it_up Smoke Blower

    mesquite jelly ive heard of alot of diff types of jellys but thats a first. does it work in the smoker lol.
     
  19. white cloud

    white cloud Master of the Pit OTBS Member

    I came across a recipe called beirocks and made alot of changes. All they are are filled bread hand pies sorta like hot pockets or a pasty made with bread instead of pastry dough. You shred the meat and shredded cooked cabbage with onions let cool. Make a bread dough recipe I take 1/3 cup of dough and roll it out about 6" in Dia. and put some filling in and fold and seal real good. Lay em on a bakeing sheet and bake at around 350 untill brownish. ( I may have to look that up in my folder). I decided once to make a corned beef shredded it and added sourkraut and swiss cheese and filled the bread rounds there were a few other ones but I would have to look them up. I gotta try dutchs enchiladas I made his beans for my granddaughters fist birthday and people that dont even like beans really liked them now when we go out when you need to bring a dish to pass thats what everyone requests me to bring.
     
  20. twomill

    twomill Smoke Blower SMF Premier Member

    I make up some brown gravy with the juices, even use store bought and make open face sandwiches. HMMMMMMMMMMM
     

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