31 Best Leftover Brisket Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Air Fryer Tacos

Air Fryer Brisket Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT12M · Total: PT12M · Yield: [‘4’]

These are just like Applebee’s Brisket Tacos.

Ingredients

• 8 small corn tortillas
• 2 cups leftover beef brisket
• ¼ cup red onions (diced)
• 1 avocado (diced)
• 1 lime (juiced)
• 2 tablespoons cilantro (chopped)
• toppings as desired for serving

Instructions

1. Preheat the air fryer to 400°F.
2. Wrap the tortillas in foil and place in the air fryer for 3-4 minutes or until warmed. Remove from the air fryer and set aside.
3. While the tortillas are warming, combine avocado, red onion, lime, and cilantro in a bowl. Season with salt an set aside.
4. Chop or pull the brisket into pieces and place in the air fryer. Cook 3-5 minutes or until heated through and it begins to crisp.
5. Top each tortilla with ¼ cup of brisket and a spoonful of the salsa mixture.
6. Drizzle with sour cream and a sprinkle of cheese if desired.

2. Smoked Brisket & Beer Queso

Smoked Queso with Brisket and Beer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT65M · Yield: [’16’]

The best smoked queso with brisket and beer makes a large hearty batch that is perfect for tailgating or Sunday games. Using leftover smoked brisket to make this creamy and rich dip for your next party. This makes a large hearty batch that is perfect for tailgating or Sunday games.

Ingredients

• 1 lb Velveeta Cheese
• 8 oz Jack Cheese
• 1 cup Brisket (cooked, chopped or shredded )
• 2 cans Rotel
• ½ cup Beer (black lager or another dark beer)
• 1 cup Cilantro (chopped )
• 1 tsp Sazon Con Culantro Y Achiote
• ½ cup Tomatoes (chopped )
• ½ Jalapeño (chopped )
• 3 tbsp Onion (chopped )
• 1 tsp Cilantro ( chopped )

Instructions Queso

1. Chop up the cheeses into one inch cubes. This just helps it melt more evenly. Add the cheese and chopped brisket to a disposable aluminum pan.
2. Add the Rotel, Cilantro and Sazón to the pan. Pour in rest of the ingredients.
3. Set up your grill or smoker for indirect heat. For a gas grill, turn off the center burners and just heat with the ones on the end. For the Big Green Egg, add the ceramic plate setter. Dial in the temperature to about 275 degrees. This will be a low-and-slow cook.
4. Add your favorite wood chips to the grill. I used a light applewood as I am a huge fan of “a little goes a long way.” A more intense flavoring, like mesquite, would have overpowered the flavors in this recipe.
5. Stir the mix every fifteen minutes. You’ll see the cheese slowly start to melt. Don’t worry if the beer doesn’t incorporate into the cheese right away. Once the cheese is fully up to temperature, it will mix in nicely.
6. Continue smoking until the cheese is fully melted and the beer is mixed in fully. It should take about one hour. The time isn’t as important.
7. Remove from the grill (fight off your family for trying to eat this before you add the toppings! 😀) and top with chopped onions, tomatoes and jalapeños.

Topping

1. Chop up the onions, tomatoes and jalapenos to place on top of the hot cheese dip. This section is very flexible so make the amount you would like while sticking to this combination.

3. Brisket Spaghetti

Brisket Spaghetti is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Brisket Spaghetti is a fabulous way to enjoy leftover smoked brisket from your weekend cookout.

Ingredients

• 2/3 cup olive oil (divided)
• 1 small onion (diced)
• 1 cup diced bell peppers
• 3 garlic cloves (minced)
• 1 pound spaghetti
• 1/2 pound smoked brisket
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 tablespoon butter
• 1 teaspoon kosher salt
• 1 teaspoon fresh ground pepper
• Sliced green onions (diced tomatoes, parmesan cheese for garnish, optional)

Instructions

1. Cook diced onions, bell peppers and minced garlic in a pan with 1/3 cup of olive oil over medium heat. Stir often, cooking until vegetables are caramelized.
2. Boil spaghetti according to package directions and drain.
3. Add brisket to skillet to onion mixture. Lower to simmer and stir to combine.
4. Place remaining olive oil in pasta pan and place over low heat. Add drained spaghetti and toss to coat.
5. Next, add brisket, basil, oregano, thyme, salt, pepper and butter.
6. Toss with tongs until mixture is well combined.
7. Serve with tomatoes, green onions and parmesan if desired.

4. Stuffed Zucchini Boats

Slow Cooker BBQ Brisket-Stuffed Zucchini Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT90M · Yield: [‘8’, ‘8 zucchini half’]

Slow Cooker BBQ Brisket Stuffed Zucchini Boats will refine dinner with it’s oh so tender BBQ Beef and gooey cheese. The secret to this recipe is the delicious low carb BBQ sauce! This recipe slow cooks all day when you’re at work and is finished off in the oven. Total hands on time is less than 30 minutes!

Ingredients

• 2 ½ pounds boneless beef brisket
• Salt and pepper (to taste)
• ½ cup sugar-free ketchup
• 3 tbsp So Nourished granular erythritol sweetener
• 1 tbsp apple cider vinegar
• 2 tsp Worcestershire sauce
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 4 medium zucchini
• 2 cups shredded cheddar cheese

Instructions

1. Place the beef brisket in your slow cooker and season with salt and pepper.
2. Whisk together the ketchup, erythritol, apple cider vinegar, Worcestershire, chili powder, and garlic
3. powder in a medium bowl.
4. Pour the sauce over the brisket then cover and cook on low heat for 7 to 8 hours until it is falling
5. apart.
6. Remove the brisket to a large bowl and shred with two forks then set aside.
7. Preheat the oven to 350°F and place the zucchini in a baking dish.
8. Slice the zucchini in half and scoop out the seeds then spray with cooking spray and bake for 10
9. minutes until they start to soften.
10. Spoon the brisket into the zucchini boats and sprinkle with cheese.
11. Return to the oven for 15 minutes or so until the cheese is melted. Serve hot.

5. Brisket Nachos

Smoked Brisket Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Amazing and EASY Brisket Nachos are a delicious dinner to make for your family.

Ingredients

• 2 cups Smoked Brisket (shredded )
• 1/2 cup Onion (diced )
• 1/2 cup Beer
• 1/2 tsp Cumin
• 1 clove Garlic (minced )
• 1 tbsp Chili Powder
• 1/4 tsp Dried Oregano
• 1 tsp Olive Oil
• 8 oz Mexican Cheese (shredded )
• bag Tortilla Chips (larger ones work best )
• Chives
• Jalapeños
• Sliced Olives

Instructions

1. Dice the onions and the garlic. Grate the cheese if not using pre-shredded. Shred 2 cups of brisket.
2. In a cast iron skillet, add olive oil and heat 3-5 minutes over medium-high heat.
3. Add the chopped onions and cook for about 5 minutes until they become soft and becom golden brown. Add in the shredded brisket to combine and warm up.
4. Then, add the seasonings, garlic, and beer. Stir until the mixture is uniform.
5. Take the brisket mixture out of the cast iron skillet and add to a bowl. Add about 1/3 of the shredded cheese to this bowl and combine until it melts in with the rest of the mixture.
6. Heat the grill to 400°F.
7. Spray the bottom of the cast iron skillet. Layer chips on bottom of skillet. Add half of the brisket to the chips, sprinkle with half of the remaining cheese.
8. Spread another layer of chips, add the remaining brisket mixture, and top with cheese.
9. Cook at 400°F for about 10-12 minutes, or under the cheese is fully melted.
10. Top with your favorite toppings and serve immediately.

6. Chile Relleno

Easy Chile Relleno Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [‘8’, ‘8 people’]

Tasty Chile Relleno is easy to prepare with these simple instructions. The poblano peppers can be filled with smoked brisket, cheese, or ground beef and served over spicy Salsa Rojas!

Ingredients

• 1 Tbsp olive oil
• 1 small onion ((diced))
• 3 cloves garlic ((minced))
• 2 14-oz canned diced tomatoes
• 2 chipotle peppers ((canned))
• 1 tsp chicken bouillon
• 1 tsp smoked paprika
• ¾ tsp dried oregano
• ¼ tsp sea salt
• ¼ tsp black pepper
• ¼ tsp cumin powder
• 1 tsp lemon juice
• 8 large poblano peppers
• ¾ lb smoked brisket ((shredded))
• 1¾ cups jack or pepper jack cheese ((shredded))
• 6 garlic cloves ((crushed))
• ¾ cup all-purpose flour ((divided))
• 8 large eggs
• 1½ tsp sea salt
• 1½ cups vegetable oil ((for frying))

Instructions Prepare Spicy Tomato Sauce (Salsa Roja)

1. Heat olive oil in a skillet, then sauté onion and garlic for a few minutes. Pulse diced tomatoes and chipotle peppers in a blender, then add to the pan, along with the remaining ingredients. Simmer, covered, for 10 to 15 minutes.

Char and Stuff Poblano Peppers

1. Char the poblano peppers over an open flame or in a hot cast-iron skillet. Add charred peppers to a gallon-sized ziplock bag and seal until the peppers are cool enough to handle. Peel charred skin either by scraping it with a small knife, rubbing it off with a napkin, or just peeling it gently.
2. Make a 3″ slit in the middle of each pepper. You can leave the seeds intact if you don’t mind the extra heat (some poblanos are quite spicy). If you would like to remove them, scrape them out with a small spoon.
3. Mix shredded brisket, cheese, and minced garlic into a bowl then carefully stuff each poblano pepper. Set two tablespoons of flour aside to use in the egg batter. Roll peppers, one at a time, into the flour until coated. Gently shake off excess flour and set aside.

Prepare Egg Coating

1. Separate the egg yolks from the egg whites. Add egg whites and salt to a mixing bowl. Whip at high speed until stiff peaks form. Adjust the speed to low. Add egg yolks and 2 tablespoons of flour, mix until incorporated.

Heat oil to 350°F

1. Hold stuffed peppers by the stem and gently dip them into the egg mixture to coat. Carefully place battered peppers into hot oil and fry until golden brown before flipping to the other side. It should take 2 to 3 minutes per side. Do not overcrowd the pan. Drain fried chiles on paper towels.
2. Spoon salsa rojas onto plates and top with chile rellenos. Serve while hot.

7. Side Salad

The BEST Side Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘5’, ‘5 servings’]

The BEST Side Salad Recipe: There’s a SECRET to this salad, and it tops all salad recipes we’ve tried!

Ingredients

• 3 heads romaine lettuce (See how to cut and remove stalk)
• 2 cups chopped fresh spinach (optional)
• 1 tablespoon dried basil (or fresh!)
• 1 teaspoon garlic powder (or more/less if you prefer!)
• ½ cup shredded cheddar cheese (For best results, shred your own block cheese)
• 1 roma tomato (chopped)
• 3-4 slices cooked bacon (chopped)
• 2 boiled eggs (chopped)
• ¼ cup celery (chopped)
• ¼ cup carrots (chopped)
• 1 radish (chopped)
• 1 stalk green onions (chopped)
• 1 tablespoon sunflower seeds (hulled)

Instructions

1. Slice romaine leaves off of white stems, (discard white stems) and chop lettuce into small pieces and pour in large serving bowl. If also using fresh spinach, chop and add to romaine in bowl.
2. Next layer on your favorite toppings, such as chopped tomato, bacon, eggs, radishes, green onions, celery, carrots, sunflower seeds and cheddar cheese.
3. Sprinkle the garlic powder and the dried basil on top.
4. Serve with choice of dressing. (Our favorite is to make the Hidden Valley Buttermilk Ranch dressing, with the seasoning packet, buttermilk and mayo.)

8. Taquitos

Brisket Taquitos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘5’, ‘5 servings’]

Brisket Taquitos are one of my favorites for leftover smoked brisket spiced up with delicious Tex-Mex flavors for a quick and easy dinner. Also makes a great snack or game day appetizer.

Ingredients

• 1/2 pound smoked brisket (shredded or chopped)
• 1/2 cup salsa verde
• 1 teaspoon granulated garlic
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 cup shredded cheese (cheddar or colby-jack)
• 1/4 cup chopped fresh cilantro
• 10 fajita size flour tortillas
• non-stick cooking spray

Instructions

1. Add brisket, salsa verde and seasonings to a skillet and place over medium-high heat. Cook, stirring often until heated through.
2. Stir in cheese and cilantro until well combined.
3. Preheat oven to 400 degrees.
4. Spray or line a baking sheet.
5. Spoon filling over center of each tortilla and roll up tightly.
6. Place seam side down.
7. Spray with non stick cooking spray.
8. Bake for 12-15 minutes or until lightly browned.
9. Remove from oven and serve immediately.
10. Garnish with your favorite Mexican condiments.

9. Spicy Beef Carnitas

Spicy Beef Carnitas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 pounds beef chuck roast, cut into chunks
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup orange juice
• 1/2 cup lime juice
• 2 cloves garlic, minced
• 1 jalapeño, minced (seeds removed for milder)
• 2 bay leaves
• Fresh cilantro for serving (optional)

Instructions

1. 1. Combine spices and rub over beef chunks.
2. 2. Sear beef in a large skillet until browned on all sides.
3. 3. Transfer to slow cooker; add orange juice, lime juice, garlic, jalapeño and bay leaves.
4. 4. Cook on low 6–8 hours (or high 3–4 hours) until tender.
5. 5. Shred meat with forks; for crisper edges, spread on a sheet pan and broil for 3–4 minutes.
6. 6. Serve in tortillas or bowls with toppings of choice.

10. Beef Sandwich

Instant Pot Barbecue Beef Brisket Sandwiches is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT120M · Total: PT128M · Yield: [‘5’, ‘5 Sandwiches’]

Savory beef brisket on a seeded bun made in the instant pot.

Ingredients

• 4 lb trimmed brisket
• 1 cup water
• 1 tablespoon Worcestershire sauce
• 5 sesame seed buns
• 1 bottle of barbecue sauce (we used bullseye)
• 1 teaspoon cracked black pepper
• 10 pickles for topping
• 1/2 onion; sliced

Instructions

1. Place brisket in the instant pot. Pour in water and Worcestershire sauce. Top with pepper. Set pressure cook/manual to 60 minutes. Release pressure.  Shred what you can of the brisket into the broth. Set again to pressure cook/manual mode to 60 minutes. Release pressure.
2. Shred brisket with a fork. Top with barbecue sauce and toss well.
3. Plate on buns with onions and pickles for toppings. Serve with side dish or chips.

11. Brisket & Gravy Dinner

Brisket & Gravy Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2.5 pounds beef brisket, trimmed
• 1 tablespoon olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• 1/2 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1.5 pounds Russet potatoes, peeled and cut into chunks
• 4 tablespoons butter
• 1/4 cup milk
• Salt to taste
• 2 tablespoons all-purpose flour
• 1/2 cup beef broth (for gravy)

Instructions

1. 1. Season brisket with salt and pepper; heat oil in a heavy pot and sear brisket on all sides.
2. 2. Add onion and garlic; cook until softened.
3. 3. Stir in tomato paste, then pour in beef broth and red wine (if using); add thyme and bay leaf.
4. 4. Return brisket to the pot, bring to a simmer, cover, and braise on low heat (or bake at 325F) until very tender, 2.5–3 hours.
5. 5. Remove brisket and let rest; skim fat from the braising liquid.
6. 6. Make gravy: whisk flour into 1/2 cup cold beef broth to form a slurry, then whisk into the braising liquid and simmer until thickened. Adjust seasoning.
7. 7. Meanwhile, boil potatoes until tender; mash with butter and milk; season to taste.
8. 8. Slice brisket and serve with gravy and mashed potatoes.

12. Tacos

Brisket Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT10M · Total: PT35M · Yield: [‘6’, ‘6 people’]

Leftover Brisket makes amazing tacos. This simple recipe is from scratch.

Ingredients

• 1.5-2 pounds Leftover Brisket cubed
• 1/2 head Lettuce chopped
• 2 Tomatoes cubed
• 1/2 Sweet Onion chopped fine
• 1 cup Cheddar cheese
• 6 Tortillas (Substitute with hard tacos if desired)
• 3/4 cup water
• 2 TBSP Homemade Taco Seasoning mix
• 2 TBSP Chili powder
• 1/2 Tsp Onion powder
• 1/2 Tsp Garlic salt
• 1/3 Tsp Red pepper flakes
• 1/2 Tsp Oregano
• 1 Tsp Paprika
• 3 Tsp Cumin
• 1 Tsp Black pepper
• 1 1/2 Tsp Kosher salt

Instructions

1. Get out your leftover brisket and start chopping it into ¼” to 3/8” cubes. Chop all of the vegetables to a taco friendly size and set aside.
2. Mix your spices together to create your taco mix. Heat up the frying pan to medium heat and add your chopped brisket. Combine water and 2 TBSP taco mix together in a small cup. Stir well. Pour over chopped brisket and mix well. Simmer on low for at least 10 min. or until most of the moisture is evaporated and the brisket is well seasoned.
3. Remove from heat and set aside. Custom build your tacos to your liking; add the brisket meat first, then tomatoes, onion, and lettuce. Top with cheese and your favorite bbq sauce. Add guacamole, salsa, or sour cream to your liking.
4. Wrap your taco tight and enjoy.

13. Twice Baked Potatoes

Brisket Twice Baked Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT90M · Total: PT105M · Yield: [’12’, ’12 halves of potatoes’]

Learn how to make these delicious twice-baked potatoes topped with leftover shredded brisket. This can be a whole meal by itself.

Ingredients

• 6 Potatoes (russet, baked and cooled )
• 1 tbsp Olive Oil
• Sea Salt (coarse ground)
• 1 cup Fontina Cheese (shredded )
• ½ cup Parmesan Cheese (shredded )
• 1 cup Half and Half
• ½ cup Sour Cream
• 4 tbsp Chives (chopped, fresh )
• 2 cups Brisket (smoked, shredded )
• 4 oz Butter (softened )

Instructions Bake the Potatoes

1. Wash russet potatoes and poke a few holes in them with a fork
2. Rub them lightly with olive oil, sprinkle them with sea salt and wrap them in foil
3. Bake the potatoes until they are cooked through

Prepare the Twice-Baked Filling

1. Preheat oven to 400 degrees.
2. Cut all the potatoes in half. You will use six potatoes but will only be filling four of them (eight halves). You need the extra of the inside of the other two to make these heaping.
3. Place the eight halves in a square cast iron pan. Scoop out the inside of the potatoes leaving a little bit of the inside next to the skin. This will help hold it all together.
4. Combine the insides of the potatoes along with the butter, sour cream and cheese. Mash with mixer. If the mixture is too dry, slowly add the half and half. You want the mixture to be thick and chunky.
5. Fill each potato half with a heaping amount of potato mixture.
6. Add the shredded brisket on top and cook at 400 for 15 minutes or until toasty. Remove from oven and add the chives on top of the potatoes.

14. Smoked Brisket Sandwich

Smoked Brisket Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT40M · Yield: [‘5’]

This smoked brisket sandwich is a go-to when you want something hearty, easy and loaded with flavor. With bold toppings and a toasted bun, it’s a satisfying meal every time.

Ingredients

• 5 sandwich buns (baguette bread)
• 1 Pounds brisket (leftover, sliced)
• 2 jalapenos (thinly sliced)
• ¼ Cup pickles (sandwich-style )
• ½ Cup fried onions
• 1 red onion (sliced thinly )
• 1 Tablespoon peppercorns
• 4 Cloves garlic
• 1 Cup white vinegar
• ¼ Cup BBQ sauce
• 1 Cup coleslaw

Instructions Make Pickled Red Onions

1. Thinly slice red onion and cut garlic cloves in half. Add red onion slices, garlic, and peppercorn to a small container or mason jar. Fill the jar with white vinegar and put the lid on.
2. Refrigerate for at least 30 minutes.

Warm the Bread

1. Set oven to “warm” or 200°F.
2. Slice your bread if not pre-sliced. Brush inside the rolls/buns lightly with BBQ sauce. This is optional and you can just add BBQ sauce later if preferred.

Assemble the Brisket Sandwiches

1. Add 2 to 3 slices of brisket meat to the centre of each roll. Place into the oven for 10 minutes to lightly warm and toast.
2. Remove rolls from the oven. Top with pickled red onions, pickles, fried onions, and jalapeno slices.
3. Serve with a side of BBQ sauce and coleslaw.

15. Spicy & Sweet Habanero Pineapple Burnt Ends

Brisket Burnt Ends (Habanero Pineapple) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT110M · Yield: [’20’, ’20 servings’]

Smoked and cubed beef brisket morsels tossed with habanero pineapple chutney.

Ingredients

• 1 5 pound smoked beef point
• 1 Tbsp olive oil
• ¼ cup purple onion ((diced))
• 3 cloves garlic ((minced))
• 1 cup chopped fresh pineapple ((or canned))
• 1 large pickled or fresh habanero pepper ((or more, if you dare))
• ⅓ cup pineapple juice ((apple juice may be substituted))
• 1 Tbsp honey ((or favorite sweetener))
• ½ tsp sea salt

Instructions Habanero Pineapple Chutney

1. Sauté onions in oil. Add garlic and chunked pineapple. Continue to cook, over low heat, for one minute. Add minced habaneros and stir to combine.
2. Pour pineapple juice into the saucepan, followed by honey and salt. Simmer for five to ten minutes until the chutney thickens, then allow it to cool off.
3. Once the chutney is cool, blend it using a Ninja blender or a food processor. I prefer it slightly chunky.

Smoked Point

1. Unwrap the smoked point from the butcher paper and pour some of the accumulated liquid from the wrap into a disposable aluminum pan. Using a sharp knife, slice the meat into 2-inch cubes, and add to the same pan. Mix to combine.
2. Add habanero sauce over the cubed meat and mix so that all the pieces are covered with sauce.
3. Place the aluminum pan on the Traeger, uncovered, and smoke it for another 1½ hours at 200°F. If you don’t want to wait, smoke the burnt ends at 500°F for 15 minutes. Enjoy your brisket burnt ends!

16. Leftover Brisket Hash

Brisket Hash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’, ‘2 servings’]

This easy skillet brisket hash recipe includes beans, sweet potatoes, peppers and a fried egg on top. A simple way to use brisket leftovers!

Ingredients

• 1 tablespoon avocado oil
• 1 small sweet potato (diced)
• 1 small red onion (diced)
• 1 large red bell pepper (diced)
• 1/2 cup leftover shredded beef brisket
• 1/3 cup pinto beans
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1/2 jalapeño pepper (sliced)
• 1 green onion (thinly sliced)
• 1/2 avocado (sliced)
• fried eggs
• BBQ sauce

Instructions

1. Place the oil in a skillet over medium heat. Once hot, add the sweet potato and onion. Reduce heat to medium-low, cover with a lid and cook 7-8 minutes until potatoes are tender.
2. Remove the lid, add the diced red pepper to the skillet, stir to combine and cook for another 2-3 minutes until slightly softened.
3. Add the brisket and pinto beans to the skillet, stir to combine and cook until just heated through.
4. Season with garlic powder, salt and pepper.
5. Top the hash with desired toppings (jalapeños, green onions, avocado, fried egg(s), BBQ sauce) and serve hot.

17. Pastrami

Homemade Brisket Pastrami is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT7H · Total: PT7H35M · Yield: 1

Making pastrami at home is so much better than store-bought! While it takes five days to brine, and another seven hours to cook, it’s actually a fun process from start to finish. You’ll be so glad you did!

Ingredients

• 1 brisket flat (size varies)
• FOR BRINE
• 1 gallon water (2 quarts for cooking, 2 quarts ice water)
• 1 1/2 Cup kosher salt
• 2 Tbsp honey
• 1 Tbsp garlic, minced
• 1 Tbsp Prague powder #1
• 3/4 Cup sugar
• 1/4 Cup brown sugar
• 1/4 Cup pickling spice
• 1/2 tsp ground black pepper
• AFTER BRINE
• 1/3 Cup spicy brown mustard
• 1/4 Cup salt & pepper rub

Instructions

1. In a large pot, combine two quarts of water, kosher salt, honey, garlic, Prague powder #1, sugar, brown sugar, pickling spice, and ground black pepper. Bring to a boil and cook until salt and sugar granules have dissolved. Remove from heat and add two quarts of ice water.
2. Pour cooled down brine into container, put in trimmed brisket, put on lid. Place in fridge for five days.
3. When ready to cook, preheat grill/smoker to 275F. Take brisket out of brine, rinse and pat dry. Apply spicy brown mustard followed by salt and pepper rub.
4. Place brisket on grill/smoker and cook for five hours or until internal temp reaches around 160F. Double wrap brisket in foil, place back on grill and turn up temp to 325F. Cook until internal temp reaches the 190-195F range.
5. Remove brisket pastrami from grill, unwrap and let rest for 30 minutes before slicing. Slice thinly and enjoy!

18. Grilled Cheese

Brisket Grilled Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 people’]

Amazing and Easy recipe using leftover brisket. This is a grilled cheese that is so good, you won’t want to share!

Ingredients

• 4 Sliced Bread
• 4 oz Brisket (thin slices to allow about 2 oz per sandwich )
• 1 cup Cheese (grated as it melts easier )
• 4 tbsp Butter

Instructions

1. Cut the brisket into thin slices. You will need 2-3 slices of brisket depending on how thick you want your sandwich. Grate the cheese. We used Fontina and Gruyere.
2. Butter the bread.
3. Heat the skillet to medium. Don’t set the temperature too high as the bread will get too toasty too fast and then the cheese won’t melt. A big reason we shredded the cheese was to help it melt faster. Start with the cheese on the bottom slice of bread to help it melt more quickly and so when you flip it, the shredded cheese doesn’t fly all over the place.
4. Butter one slice of bread. Add the shredded cheese and the sliced brisket. Top with another slice of buttered bread.
5. Place the sandwich in the skillet and cover it with a lid to help the cheese melt faster. Flip the sandwich once the bottom has become golden brown and toast the second side.
6. Remove, cut in half, and serve!

19. Mexican Brisket Soup

Mexican Leftover Smoked Brisket Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘8’]

Slightly spicy Mexican soup using leftover smoked brisket to add smokey flavor and use up leftovers.

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 6 cloves garlic, crushed
• 1 bag frozen corn
• 2 cans beans of your choice (we used pinto and black)
• 1 can green chilies
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp chili powder
• 2 qts beef stock
• 8 oz leftover smoked brisket, chopped
• 2 c shredded cheddar cheese

Instructions

1. Pour olive oil into large stock pot and add onions and carrots.
2. Cook until vegetables begin to soften
3. Add all other ingredients except for cheese
4. Bring to a boil
5. Lower temperature and cook 10-15 minutes
6. Stir in cheese and serve with avocado, cilantro, radish, and lime juice if desired.

20. Brisket Tacos

Brisket Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 pounds brisket, cut into chunks
• 1 tablespoon olive oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup pineapple juice
• 2 tablespoons soy sauce
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 8–10 small tortillas
• Diced onion, chopped cilantro, lime wedges, and avocado slices for toppings

Instructions

1. 1. Season brisket chunks and brown in a large pot with oil.
2. 2. Add onion and garlic; sauté until softened.
3. 3. Pour in beef broth, pineapple juice, soy sauce, chili powder, and cumin; bring to a simmer.
4. 4. Cover and braise until brisket is tender, about 1.5–2 hours, adding a splash of water if needed.
5. 5. Remove and shred the meat; return to pot and heat through.
6. 6. Serve on warm tortillas with toppings of onion, cilantro, lime, and avocado.

21. Brisket Tacos

Brisket Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’]

Brisket Tacos are my favorite for any day of the week! Smoky brisket loaded up with my favorite Tex-Mex toppings is over the top amazing! Kick Taco Tuesday up a notch with leftover brisket!

Ingredients

• 1 pound cooked beef brisket (shredded or chopped)
• 1/4 cup beef broth or water
• 2 teaspoons ground cumin
• 1 teaspoon granulated garlic
• 1 teaspoon ground chili powder
• 10-12 corn taco shells or flour tortillas
• 1 cup shredded cheese – cheddar or colby jack
• 3 green onions (sliced)
• Salsa (Sour Cream, Cilantro for garnish)

Instructions

1. Place a skillet over medium- high heat. When skillet is hot, add brisket, broth or water and seasonings. Stir until well combined. Cook 8-10 minutes or until heated through.
2. Meanwhile heat taco shells.
3. Fill taco shells with brisket and top with cheese, and desired garnishes.

22. Guinness Brisket Baked Beans

Guinness Brisket Baked Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT360M · Total: PT375M · Yield: [‘8’, ‘8 servings’]

Easy Dump-and-Go slow cooker recipe for leftover brisket baked beans with a Guinness stout beer

Ingredients

• 2 cups Brisket (cooked, smoked, shredded )
• 8 oz Bacon (cooked and chopped )
• 4 cans Great Northern Beans (drained and rinsed )
• 12 oz Guinness Beer
• 1/3 cup Tomato Paste
• 1 cup Molasses
• 2 tbsp Ketchup
• 1/3 cup Yellow Mustard
• 1 cup Shallot (chopped )
• 2 cloves Garlic (minced )
• 1/4 cup Brown Sugar (dark)
• 1/4 cup Honey
• 4 oz Water

Instructions

1. Spray or line the Slow Cooker and add all ingredients. Shred or cube the cooked brisket.
2. Cook on low for eight hours. Check at the six hour mark and if it isn’t getting dark and thick, turn up to high the last two hours.
3. Serve over rice or with corn chips

23. Breakfast Skillet

Breakfast Skillet Recipe with Brisket is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: 1

This breakfast skillet recipe with leftover brisket can be cooked all in the same pan! Perfect for breakfast, lunch, or dinner.

Ingredients

• 2 Cups brisket, cut into 1-inch pieces
• 3 strips bacon, cut into 1-inch pieces
• 3 Cups potatoes, baked and cubed into 1-inch pieces
• 1/2 Cup white onion, diced
• 1 clove garlic, minced
• 1/4 cup of red bell peppers, diced
• 1/4 cup of jalapeno, sliced
• 1 Cup cheddar cheese, shredded
• 1 Tbsp avocado oil
• 1 Tbsp butter
• 1 Tbsp seasoning
• Diced cilantro to taste

Instructions

1. Preheat grill or stove to 350 degrees. In a cast iron skillet warm up avocado oil and butter. Cook onions, red bell peppers, then garlic and jalapeno in same skillet. Cook until sauteed. Scoop ingredients into a bowl for later use, keeping grease in skillet.
2. Place potatoes in skillet, cooking to when they get a little crust. Dump in brisket and bacon pieces. Cook for a few minutes. Bring ingredients from bowl back into the skillet. Sprinkle on seasoning. Mix altogether, creating three divots in the skillet of ingredients.
3. Crack eggs, placing one in each of the three divots. Cover with a lid and cook for about five minutes or until eggs are done to your liking. Sprinkle shredded cheese on top. Remove from grill when cheese is melted. Sprinkle cilantro on top. Serve.

24. Quesadilla

Brisket Quesadilla is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

This brisket quesadilla is the ultimate way to use up brisket leftovers. Melted cheddar, red onions and smoky BBQ sauce are stuffed in a brisket filled tortilla with crispy edges and a gooey delicious center.

Ingredients

• 4 flour tortillas
• 1 cup leftover shredded beef brisket
• 1 cup shredded cheddar cheese
• 1/4 cup thinly sliced red onion
• 1/4 cup BBQ sauce
• chopped cilantro
• sliced green onion
• sliced avocado
• additional BBQ sauce

Instructions

1. Place a large skillet over medium heat.
2. Once hot, lay a tortilla in the pan, sprinkle 1/4 cup of the cheese over the entire surface of the tortilla.
3. Lay 1/4 cup of shredded brisket on top of the cheese and place a few onion slices on top of the brisket.
4. Spoon the BBQ sauce on top then fold the tortilla in half pressing down on the top with a spatula to “seal” the two halves together.
5. Cook until golden and crispy on the bottom then flip and cook for another 2-3 minutes until golden brown and edges become crispy.
6. Remove to a cutting board, cut into thirds and garnish as desired.
7. Repeat with remaining 3 tortillas and ingredients.

25. BBQ Brisket Hash

BBQ Brisket Hash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

BBQ brisket gets a vegetable overhaul, combined with tender sweet potatoes, crunchy red cabbage, and spicy poblano and jalapeño peppers.

Ingredients

• 3-4 Tablespoons (45-60mL) olive oil
• 4 medium sweet potatoes (peeled and cubed)
• 1 small head of purple cabbage (coarsely shredded (approximately 4 and 1/2 cups))
• 1 poblano pepper (seeded and diced)
• 2 jalapeño peppers (seeded and chopped)
• 1 pound cooked beef brisket (shredded (save the juice)*)
• BBQ sauce of your choice (we like a spicy one, store-bought or homemade)

Instructions

1. Heat the oil in a large saucepan over medium heat. When the oil is heated, add the sweet potatoes and stir constantly for 10 minutes to prevent burning.
2. Add the cabbage and peppers and stir constantly again for an additional 15 minutes, or until potatoes and peppers are just tender.
3. Add the shredded brisket and continue to cook and stir for another 2-3 minutes. Remove from heat and serve with BBQ sauce, added in the amount of your preference. Store leftovers covered tightly in the refrigerator up to 5 days.

26. Fried Rice

Christmas Brisket Fried Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Christmas Brisket Fried Rice is a fabulous way to change up the weekly dinner routine! A great recipe for leftover brisket!

Ingredients

• 1 cup jasmine rice
• 3 teaspoons canola oil (divided)
• 2 large eggs (lightly beaten)
• Kosher salt
• 5 scallions (cut crosswise into 1/2-inch lengths, white and green parts separated)
• 3 tablespoons finely chopped peeled fresh ginger (from a 3- inch knob)
• 2 garlic cloves (finely chopped)
• 3/4 pound brisket (shredded (about 3 cups))
• 1/2 cup frozen peas (thawed)
• 1/4 cup finely chopped cilantro stems (plus 1/4 cup coarsely chopped cilantro leaves for serving)
• 2 tablespoons soy sauce
• 1/4 teaspoon freshly ground pepper
• Sriracha hot sauce for serving
• 1 lime (cut into wedges for serving)

Instructions

1. Cook the rice according to package instructions. Spread on a baking sheet and let cool until ready to use.
2. In a large wok or 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add the eggs and 1/4 teaspoon salt and cook, stirring until just set, 2 to 3 minutes. Transfer the eggs to a plate and set aside.
3. Add 1 teaspoon oil and the scallion whites to the skillet. Cook over medium-high heat, stirring occasionally, until fragrant and beginning to soften, 3 to 4 minutes. Stir in the ginger and garlic and cook until fragrant, about 1 minute more.
4. Add the remaining 1 teaspoon oil, then the brisket and cook, stirring occasionally, until warmed through, about 3 minutes. Add the rice and cook, stirring frequently, until well incorporated and beginning to crisp, 3 to 4 minutes. Add the peas and reserved eggs. Stir well, breaking up the eggs with a wooden spoon, about 1 minute. Add the scallion greens, cilantro stems, soy sauce and a generous pinch of salt and pepper. Continue stirring, until the scallions are just tender, about 1 minute more. Adjust seasonings to taste.
5. Sprinkle with cilantro leaves and serve warm with Sriracha and lime wedges.

27. BBQ White Queso Nachos

BBQ White Queso Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’, ‘8 servings’]

This nacho recipe is soo comforting and is perfect for appetizers or parties! Gooey white queso, chicken, and veggies piled high on tortilla chips

Ingredients

• 1 block white queso Velveeta
• 2- 3 Tablespoons milk (or desired amount for preferred texture)
• 1 cup cooked beef (can substitute with chicken, shrimp, or preferred meat)
• 1/2-1 cup BBQ sauce
• green onion (chopped)
• 1 tomato (chopped)
• 1/2 red onion (chopped)

Instructions

1. According to package directions, melt your white queso and milk in the microwave.
2. In a separate bowl, generously coat your cooked meat with BBQ (The more the better, in my opinion)
3. On a large platter or individual plates, place a layer of tortilla chips.
4. Pour melted white queso over the top of the chips.
5. Top with additional ingredients that you desire.

28. Smoked Chilli

Smoked Brisket Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT1H40M · Total: PT1H50M · Yield: 12

Got leftover brisket? This smoked brisket chili recipe is so good and will be one you’ll definitely want to bookmark!

Ingredients

• 2 Cups brisket, diced
• 1 lbs ground beef
• 1 Cup pork sausage, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 3 Tablespoons olive oil
• 8 oz can tomato sauce
• 15 oz can diced tomatoes
• 15 oz can beef broth
• 2 Tablespoons chili powder
• 2 teaspoons Italian seasoning
• 2 teaspoons salt
• 1 teaspoons pepper
• 15 oz can kidney beans (optional)

Instructions

1. In a large pot or Dutch oven, combine olive oil, diced onion, and minced garlic. Cook together over medium heat for a couple of minutes before adding ground beef. Season with salt and pepper. Cook until ground beef is browned.
2. Add diced brisket and pork sausage. Cook together for a few minutes. Add chili powder, Italian seasoning, beef broth, diced tomatoes, and tomato sauce. Heat to boiling, then reduce heat to a simmer. Cover, stirring on occasion for an hour.
3. Remove from heat and let it sit for 20 minutes to help smoked brisket chili thicken. Serve.

29. Brisket Nachos

Brisket Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

Use leftover shredded beef brisket to make these easy but insanely delicious BBQ brisket nachos. Great as a party appetizer or dinner & easy to customize!

Ingredients

• 4 ounces corn tortilla chips
• 1 cup leftover cooked shredded brisket
• 1 corn cob (kernels cut off cob (or 1 cup canned/frozen))
• 1/2 small red onion (diced)
• 1 jalapeño pepper (thinly sliced)
• 2 green onions (chopped)
• 1/2 cup pinto beans
• 1 large tomato (chopped)
• 1/4 cup BBQ sauce
• 3 ounces shredded cheese
• chopped fresh cilantro
• sliced avocado
• lime wedges

Instructions

1. Preheat oven to 350°F.
2. Place a layer of half the tortilla chips in a cast iron skillet or small foil lined baking sheet.
3. Layer half of all the other ingredients on top. Repeat with an additional layer.
4. Place in the oven for 5-10 minutes until cheese is melted and bubbly.
5. Remove and garnish as desired. Serve with additional BBQ sauce and/or sour cream if desired.

30. Brisket Baked Potatoes

Brisket Baked Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT80M · Yield: [‘4’, ‘4 servings’]

These loaded BBQ brisket baked potatoes are stuffed to the brim and beyond delicious. The perfect way to use up leftover beef brisket!

Ingredients

• 4 medium potatoes (regular or sweet, scrubbed well)
• 2 tablespoons avocado oil (or other high heat oil)
• 1 cup leftover shredded brisket
• 2 tablespoons BBQ sauce (plus more for serving)
• 1/2 cup shredded cheddar cheese
• 4 cups baby spinach (sautéed until wilted)
• 1 large tomato (diced)
• 2 tablespoons minced red onion
• 2 tablespoons minced chives

Instructions

1. Preheat oven to 400°F.
2. Poke a few holes in each potato using the tines of a fork or knife. Rub with the avocado oil and place on a parchment lined baking sheet. Bake for about 1 hour, turning potatoes halfway through until fork tender. Remove and let rest until cool enough to handle.
3. Combine the leftover brisket with the 2 tablespoons of BBQ sauce and stir together.
4. Slice the potatoes down the middle and pinch the ends together to open up the middle of the potatoes.
5. Fill each potato with equal amount of the wilted spinach, BBQ shredded brisket and top with cheese.
6. Return to the oven until cheese is melted and bubbly.
7. Remove and garnish with the tomatoes, red onions and chives. Serve with extra BBQ sauce.

31. Chili

Brisket Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT65M · Total: PT75M · Yield: [‘6’, ‘6 servings’]

Brisket chili is a comforting, hearty meal perfect for using up leftover beef brisket in a cozy chili filled with beans, peppers and corn in a thick and chunky tomato base.

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion (chopped)
• 3 large cloves garlic (minced)
• 1 large Bell pepper (yellow/orange, chopped)
• 3 cups cooked shredded beef brisket
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon cinnamon
• 1 teaspoon kosher salt
• 1/4 cup leftover black coffee (optional, can replace with broth, beer or wine)
• 15 ounce can kidney beans (drained and rinsed)
• 15 ounce can black beans (drained and rinsed)
• 4 ounce can diced green chiles
• 14 ounce can diced tomatoes
• 28 ounce can crushed tomatoes
• 1/2 cup fresh or frozen corn kernels

Instructions

1. Place oil in a large heavy bottomed pot or Dutch oven over medium heat.
2. Add onions and sauté until softened, about 5 minutes.
3. Add peppers and garlic and cook for another 2 minutes, stirring so garlic doesn’t burn.
4. Add the leftover brisket and spices to the pot. Stir to combine and cook for 1 minutes until fragrant.
5. Add coffee to the pot if using and scrape any browned bits from the bottom of the pan using a wooden spatula or spoon.
6. Add the tomatoes, green chiles and beans to the pot. Stir to combine and bring to a simmer uncovered.
7. Once simmering, cover and cook for a minimum of 45 minutes up to 1 1/2 hours).
8. Uncover, add the corn, stir and simmer an additional 10 minutes.
9. Season to taste with more salt and pepper if needed.
10. Serve with garnishes of your choice. (*see note)

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.