Even if you’re feeding a crowd, smoking a whole brisket leaves you with a whole lot of leftovers!
To let you in on a secret, leftover brisket is my favorite part about smoking this huge cut of meat by far.
Brisket is so versatile, you can basically throw it in any meal that you’d otherwise use ground beef for.
But, you 100% know there’s no suspect unknown animal parts in there. Just high-quality beef with a smoky flavor that adds another level to whatever dish you’re cooking.
I even go so far as smoking up a whole brisket at least once a fortnight just to use as leftovers. Throw them in fresh in the next nights dinner. Or, I slice it up and freeze into portions so I’ve got my meat smoked and ready to go.
Using leftover brisket makes for such a quick, easy and delicious meal. Once you try these recipes, you’ll realise what a game-changer it is.
So, here’s our favorite go-to leftover brisket recipes.
There’s something for breakfast, lunch and dinner as well as some snacks or appetizers in between. Most are kid-friendly, some are fancier. But, all of them are darn right delicious!
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Table of Contents
Smoked Brisket Tacos
Leftover brisket tacos are the number one thing that I do when I’ve got brisket in the fridge.
You can use the burnt ends from the point bit of the brisket or slices from the flat. Either work perfectly well. Both are delicious.
And, it’s a really healthy meal that’s quick and easy to throw together too.
You’ll see in this recipe, you can literally use any type of salad and taco toppings to make leftover smoked brisket tacos. Experiement and find your favorites. Or, just use whatever you have in the fridge.
Brisket tacos are a great mid-week meal. But, they’re also one of my go-to options when entertaining.
Everyone can build they’re own so they have a little fun and reduce your workload at the same time.
To reheat your brisket, you can either pop it in the microwave with a microwave-safe cover (the higher fat content of brisket means it will spit!). Or, heat a little oil in a frying pan and lightly grill the pieces.
Either way you decide to do it, make sure that you don’t overcook the meat. Brisket can dry out if it’s reheated too much.
I usually try to choose the most moist pieces for leftover tacos and save any of the drier looking slices for dishes that are naturally a bit wetter anyway.
Simply use corn tortillas for a gluten-free option or flour if you prefer.
Leftover brisket tacos are a weekly hit in my kitchen and should be in yours too!
Brisket Nachos
After tacos, brisket nachos are my next go-to of these leftover brisket recipes.
In fact, they’re probably my favorite in terms of deliciousness, I just don’t make them quite as often as brisket tacos because the tacos are too darn easy.
But, if you do love you some tex-mex as much as you do barbecue, you’ll be impressed at how insanely delicious these brisket nachos are.
They’re great for any drier brisket leftovers because you’re adding sauces and cheeses that will bring moisture back into the meal.
This recipe calls for shredded leftover smoked brisket. If I’ve got slices and nothing that will shred, I simply dice the meat up and away I go.
Once again, you can follow the recipe ingredients to a T. Or, just use your favorite nacho toppings and/or what’s in the fridge.
Leftover brisket nachos are flexible to fit with what you’ve got.
Make them as an easy, family-friendly mid-week meal. Or, serve them up as a party appetizer or main.
Like the tacos with corn tortillas, leftover brisket nachos are a gluten-free meal. They’re also easy to convert to a vegetarian option by substituting the meat for beans if you’ve got a vegetarian guest or family member.
Presenting them in a cast iron skillet looks great. I’ll usually do this if I’m making these nachos for guests. And, finish off the cheese in the gas-powered Ooni Koda.
But, if it’s just my family, I’ll simply put everyone’s together right on the plate and grill the cheese on top in the oven.
Brisket Grilled Cheese
Easy, simple and oh so delicious, a brisket grilled cheese is probably the quickest of the leftover brisket recipes you’ll find.
You won’t need much in the way of ingredients either.
This recipe calls for two different types of cheeses, cheddar and Monterey Jack. If you’ve got them, use them both. The ooey gooiness of this stepped-up grilled cheese is definitely worth the calories.
But, if you don’t have multiple types of cheeses, or, don’t have these specific cheeses, you can still whip up a leftover brisket grilled cheese.
I’ve made this exact recipe with whatever hard cheeses I’ve had in the fridge. It’s also still a perfectly good comfort meal that uses up that brisket with just one type of cheese too.
The kids will love it and so will you. So, leave a few slices of flat brisket in your freezer, or make it for lunch today.
Brisket Mac and Cheese
Another typical comfort food that you can take up another notch by adding your leftover brisket is this mac and cheese!
It’s a warm and satisfying leftover meal where the meat really helps to balance out the cheese. It’s also a good way to up the protein and iron content of a kids meal if they don’t usually like meat as well.
If you don’t have macaroni, any type of pasta you’ve got in the cupboard will do.
And, although this recipe calls for smoked cheddar and smoked gouda, you don’t 100% need these cheeses.
Regular and cheaper hard cheeses can turn out a perfectly good leftover mac and cheese.
And, unsmoked cheese works too. You just won’t have such a smoky flavor. But, I find that when I’m using leftover smoked brisket, I don’t need the extra smoke that a smoked cheese provides anyway.
Top the dish with panko (or other) breadcrumbs for a crispy topping.
This recipe uses the stove top or oven to cook it. But, another trick I like to do when I have time is to double smoke the mac n cheese by cooking it on a pellet smoker or in my Ooni pizza oven.
If you want to try this, just set your smoker to a medium heat and use it just like you would an oven.
A pellet smoker will give the brisket mac n cheese a smokier flavor without having to use smoked cheese. But, I love how quickly it cooks and the crispy top that I can get in an Ooni. Feel free to use what you’ve got and experiment with different ways to cook it.
Brisket Pizza
If you haven’t tried leftover brisket pizza yet, move tonights dinner plans aside and put this one on the menu!
Brisket pizza made with smoked brisket is like a next-level meat lovers pizza.
It’s real meaty goodness that doesn’t have any of those dodgy additives you often find in the more processed meats you typically use on a meat lovers pizza.
For full disclosure, I don’t actually use the dough part of this recipe.
Almost every pizza I make is with Ooni’s Quick Dough recipe. But, I do use the Traeger recommended topping combination in this recipe.Â
Of course I’m going to say, this brisket pizza is best cooked on an Ooni pizza oven because Ooni ovens really do make the best and easiest pizza.
But, if you don’t have an Ooni, you can bake it in your oven or use a kamado or pellet smoker.
And, if you do want pizza on your weekly menu, you should definitely check out our Ooni reviews. The Ooni range is so high quality and very well-priced, they’re a perfect addition to sit next to your current bbq.
Breakfast Brisket Hash
Another must-try is brisket for breakfast!
And, this easy and hearty leftover brisket hash is perfect for any morning, not just the St. Patrick’s Day hangover meal that Traeger suggest.
Actually, now that I think about it, I actually do cook this same brisket hash with or without the eggs for lunch or dinner too. Haha… I’m a firm believer that breakfast is good at any time of the day so maybe that’s you too…?
Regardless of what time of the day you decide to serve this, use the recommended leftover potatoes or hash browns with bell peppers and onion. Or, make it work with what’s in your fridge on the day.
Potato, onion and green peas are suprisingly good with brisket as well!
Although this recipe says to cook it in your Traeger, you can 100% use your stove top as well.
Good quality ingredients whipped together with a quick cook-time, it doesn’t get much better than this.
Brisket Breakfast Burritos
While we’re on the topic of brisket for breakfast, here’s another of my go-to options, brisket breakfast burritos!
And before you ask, yep, of course these are fully good for eating at any time of the day too!
So, what’s in them?
This recipe actually doesn’t use leftover brisket. It’s just ground spicy sausage.
But, this recipe is exactly what I use for my leftover brisket breakfast burritos, except I leave out the sausage and replace it with diced brisket or burnt ends.Â
Other than that you’ll need eggs, cheese, flour tortillas and avocado and tomato alongside a few other things for your salsa.
But, again, if you don’t have the full list, mix it up, add your own vegetables, leave some out. It’s hard to screw up a breakfast burrito if you’re putting in quality ingredients.
Throw some jalapenos on if you like it hot. And, for an even more filling breakfast, throw in some already cooked potatos. Bell peppers are also a tasty and nutritious addition.
Another great thing about breakfast burritos is that you can actually make them in advance, wrap them in foil and throw them in the freezer whole.
Then, when you want to eat it, simply pop one in the fridge the night before to defrost and grill to reheat in a sandwich press or the oven. You’ll have yourself a healthy and hearty breakfast in no time at all.
Leftover Brisket Breakfast Tacos
And one more breakfast option in our leftover brisket recipes line-up, we can’t forget a good old breakfast taco.
Healthy, filling and delicious, this one is more of a sit down with the family at the weekend kind of breakfast rather than a grab and go option. It also makes an awesome brunch meal too.
In terms of ingredients, these leftover brisket breakfast tacos are similar to the burritos you’ll find above.
And, again, feel free to add or take away ingredients based on what’s in your fridge or what you like and don’t like.
But, these can truly be served a million ways and every single one is a delicious use of last nights brisket.
Can you use burnt ends in these tacos? Without a doubt!
If you’re lucky enough to have burnt ends left over, they’re awesome in tacos and most of the time, you don’t even need to add extra oil because the naturally higher fat content will fry them up again nicely.
But, if you’ve already eaten all the burnt ends, just dice up some brisket slices or leave them whole.
Fresh salad and smoked meat in a wrap and you’re good to go!
Easy Beef Stroganoff
Once you’ve overdone the Tex-Mex (is that even possible?!?), give this leftover brisket stroganoff a try.
Kids love it and you’ll appreciate the rich and creamy, lightly smoky sauce on a cold night.
Because you’re only using leftover brisket, it’s really quick and easy to make. You’re basically just going to cook the onions and mushrooms, stir through some flour and then add to the sauce.
Serve over pasta and you’re done.
By adding beef broth and cream of mushroom soup, this beef stroganoff is also perfect for brisket that accidentally got a little overdone and dried out.
All the liquid will help to rehydrate the meat and balance things out.
If you want an pre-cooked leftover brisket recipe for the freezer, the stroganoff mixture itself (minus the pasta), freezes so well.
Simply defrost, reheat in the microwave and serve it over freshly cooked pasta.
You won’t even be able to tell it wasn’t cooked fresh.
Sliced Brisket Burgers
Okay the photo of this burger doesn’t look too crash hot.
But, forget ground beef or ground brisket on your burgers, leftover sliced smoked brisket is so GOOOOOOD!!!
When you’re making brisket burgers with leftover brisket, you’ll want slices that are like falling apart tender.
It’s no good to use brisket that’s a little overcooked or tough. Sitting there trying to chew through the thing is no good and only leaves you with a sore jaw.
But, if you’ve done it right then leftover brisket burgers are an easy mid-week meal that’s always oh so delicious!
Just like this recipe states, you only need brisket, a bun, some cheese and some sauce.
But, you can go crazy with the optional extras like slaw, bacon, tomato, jalapenos, and, my favorite addition, avocado.
What kind of cheese is the best to make these?
I typically use any hard cheese (although blue cheese adds a new level to the burger too). Use what’s in your fridge or your favorite. Just put these on your weekly menu right now!
Brisket Philly Cheesesteak
Another take on the brisket sandwich above that makes an oh so satisfying quick lunch is the brisket Philly cheesesteak.
Now, if you haven’t tried brisket on your Philly cheesesteak before, it’s one of the best meats you can use.
You will need thin slices of well-cooked brisket again. Nothing that’s tough and hard for your teeth to get through. But, the smokiness adds a new level to your sandwich that’s really something special.
Now, this recipe that I’m linking to actually uses ribeye. But, it’s the recipe that I use for my own brisket Philly cheesesteaks, subbing the ribeye for leftover sliced brisket.
And, because the meat is already cooked, the prep time is shorter when you’re using leftover brisket than cooking the meat from scratch.
Can you use burnt ends for a brisket Philly cheesesteak?
It’s not my first preference because your sandwich will be a bit tougher. But, you sure can.
Check out this recipe for a burnt end Philly cheesesteak too.
Brisket Quesadilla
Looking for another go-to leftover brisket lunch recipes?
This brisket quesadilla is quick to make, kids love it, and, it even makes a good game-day appetizer too.
You only need 4 ingredients plus the brisket. So, with a few basics in the cupboard you can probably whip one of these together last minute.
The recipe does specify shredded brisket but thinly sliced brisket works perfectly as well.
Add extra cheese if you like it gooey. Throw in some pineapple for a bit of fresh variety. And, for a more filling quesadilla, toss in some cooked and diced potatos before frying up as well.
Corn or gluten free tortillas make it a gluten-free meal if need be.
And, finish with your favorite dipping sauce.
You really can’t go wrong!
Smoked Brisket Shepherd’s Pie with Jalapeno Cheddar Mashed Potatoes
Using brisket alone does take the classic shepherd’s pie to the next level.
But, with the addition of the jalapeno cheddar mashed potato topping, this recipe is really something worth smoking a brisket for!
Hearty, fairly healthy and one that the whole family will enjoy (maybe minus the jalapenos for the kids), you might even have more leftovers for the freezer after cooking this one.
Yes, prepping shepherd’s pie does take a bit longer than the other leftover brisket recipes on this list. But, give it a go, it’s completely worth it to transform your barbecued brisket into something really different.
For an extra smoky result, you could even bake this pie in your pellet or electric smoker. But, the oven will do the job just fine.
And, if you want to cut the cooking time a little, you could even brown and melt the toppings in your Ooni pizza oven using a heat that’s higher than you can get in your regular oven.
Plowboys Burnt Ends Pot Pie
Using leftover burnt ends in a pot pie?
I was hesitant at first because, well, the burnt ends are the best part of brisket right?!?
But, when a World Champion Pitmaster tells you to do it, you at least give it a try. And, Todd Johns of Plowboys Barbecue in Kansas City does deliver!
This leftover burnt end pot pie recipe is very easy to make and doesn’t have a whole heap of prep so it’s actually doable as a mid-week meal.
Todd does say to cook it in a pellet smoker. But, there’s absolutely no reason not to use your regular indoor oven if you don’t have a pellet smoker or don’t want to fire yours up.
If you’re using a normal oven instead of wood smoking with pellets, your pot pie will turn out a little less smoky. But, don’t forget you’ve already got that smoky goodness in the burnt ends so the flavor is still all there!
To make this recipe, you will need either a pie dish or a 10″ cast iron skillet.
Like Todd, Lodge is our favorite brand for cast iron wear. It’s very affordable and really does last a lifetime if you look after them properly (it’s not that hard I promise you!).
We literally use this Lodge 10″ pan for anything and everything we fry or bake, day in and day out. It’s perfect for cornbread too.
Skillet Brisket and Biscuit Pot Pie
Brisket and biscuits…. it doesn’t just sound catchy, it’s a match made in heaven.
And, before you write this one off thinking that it’s going to tell you to bake the biscuits as well, don’t.
This skillet brisket and biscuit pot pie literally says to use the pre-made stuff. And, it even suggests buying pre-sliced mushrooms if you’re even shorter on time.
So, because you’re using leftover, already cooked brisket as well, it’s a simple and quick recipe to throw together. It definitely looks like it took more work than it really did!
If you don’t have brisket that’ll shred, just roughly dice up some sliced brisket.
Because it’s so saucy, you can definitely get away with using any overcooked, a little too dry brisket as well.
But, grab yourself a MEATER wireless thermometer so it doesn’t happen next time. Read our full MEATER review here.
And, does it taste good?
You can’t go wrong with this one! It’s barbecue and comfort food all rolled into one.
Again, make it in that 10″ Lodge cast iron skillet and you’ll only have one pan to clean up too.
Mexican BBQ Brisket Burrito Bowls
Another of my most favorite just throw it together quickly leftover brisket meals is this, Mexican BBQ brisket burrito bowls.
I always try to make sure I’ve got all the ingredients it specifies for this one. Not because you have to, just because the combo works so well together.
But, if you don’t have everything or don’t like everything, that’s the best thing about burrito bowls, just leave something out.
These Mexican BBQ brisket burrito bowls are also a perfect one for those of you with kiddos as well.
Let them help serve their own bowls and choose what they want by setting up a burrito bar.
It’s absolutely no problem when one doesn’t like corn, one’s not into beans and the other is going through a ‘I don’t like avocado’ phase…
This recipe walks you through actually cooking the brisket.
So, if you’ve already done that you’ll save time and can whip this up as a mid-week leftover brisket recipe.
It’ll taste even better too with the added smokiness you’ll have gotten from the barbecue.
You can use either the brisket flat or burnt ends in burrito bowls. But, either way, you’ll want pieces that are well-cooked and not dry.
To reheat the brisket, either pop it in the microwave for a short amount of time (being sure to cover with a microwave safe lid to stop the spitting). Or, lightly fry it up in an oiled pan.
Whichever way you reheat the brisket, it won’t need long. Overcooking the brisket when you reheat it is the fastest way to dry it out.
Texas Brisket Chili
When it’s cold outside and you want a meal that’s hearty, comforting and healthy, you simply can’t go past this Texas Brisket Chili recipe.
Written and kindly shared by Sarah Penrod, the bestselling author of The Urban Cowgirl Cookbook, this recipe has been in her family for 4 generations.
It was served in her grandparents’ north Texas cafe and drive ins in the 1960’s.
And, if that’s not enough to make you think this could be a good one, her Texas Brisket Chili has won awards too.
Now, this recipe is actually a bean-free chili. It’s what Sarah thinks of as an authentic Texas chili, although others might have different opinions of it.
But, definitely don’t judge it until you’ve tasted it!
By finishing it off in your slow cooker or insta pot, this chili recipe is so easy to make too.
Sarah walks you through cooking the brisket in a heavy bottomed stock pot. But, I’ve made it by simply dicing up already smoked brisket and it works perfectly well as well.
I would suggest following her advice to use a Texas chili powder when you’re smoking your brisket though so you do get that true Tex Mex flavor in your soup.
Texas Brisket Queso
If you just read about the Texas Brisket Chili above, you’ll already be impressed by Sarah Penrod, author of the Urban Cowgirl Cookbook’s credentials.
And, this is her favorite way to use up any leftover brisket.
Assuring us that it’s easy to make a real and authentic Tex Mex queso, Sarah reckons this recipe is just like what you’d order in your favorite restaurant. And, after getting our hands dirty, we’d have to agree.
You’ll make the cheesy queso mixture first, then pico de gallo, chop and sauce your leftover brisket and then assemble with a side of tortilla chips.
The whole process really doesn’t take long.
Eat it as it’s own meal, or, serve it as an appetizer, this Texas Brisket Queso will definitely satisfy even fussy tastebuds!
Brisket Enchiladas
Brisket does naturally lend itself well to Tex Mex… They are from the same state after all.
And, these leftover brisket enchiladas are no exception.
Meaty and satisfying with the ability to add vegetables (and hide them from your kids), I love turning smoked brisket into enchiladas because it’s like I’ve made a whole new meal altogether. Minus the always welcome, slightly smoky flavor of course.
So, if you’re after a great brisket enchilada recipe, this is it.
Follow it to the T. Or, feel free to add a bit of your own flair.
Instead of having to puree the salsa for sauce, I buy pureed tomatos instead and just add the dried spices.
And, I also often add the onion and other vegetables like grated mushroom and finely chopped spinach and bell pepers to the brisket mixture.
Yeah, the results might not be quite so authentic. But, by carefully choosing vegetables that don’t have a really strong flavor, I’m adding nutrition and bulking out the meat for a more well-rounded meal.
Smoked Brisket Noodle Soup
Now, it’s not Tex Mex. But, this leftover brisket recipe uses something else great that’s commonly found in the south, okra.
Chuck in some corn, lima beans, carrot, celery and onion and you’ve got yourself a healthy, warming and hearty meal that’s quick and easy because you didn’t have to make that brisket from scratch!
This smoked brisket noodle soup recipe is actually the work of Griffin Bufkin, the owner of Southern Soul Barbeque in St. Simons Island, Georgia. So, he knows what he’s doing.
And, while he says to go out and buy your brisket already prepared, you’ll be way more proud of this connoction if you can say the smoked brisket is yours too.
Just one tip with cooking this one, make sure you leave the noodles out until you’re ready to eat!
You can make the actual soup mixture as far in advance as you’d like. But, you’ll want to freshly cook and add the noodles at the last minute so they don’t turn into a soggy, pulling apart mess.
Texas-Style Leftover Brisket Fried Rice
A 20 minute, leftover brisket recipe that’s delicious and pretty well-rounded, this Texas-Style Leftover Brisket Fried Rice fits the bill.
And, it definitely won’t feel like you’re eating the same old sliced brisket. It’s a really different meal with different flavors to enjoy.
Inspired by Mama Fu’s Asian House, a popular Austin restaurant, you’re going to give this fried rice a spicy spin with jalapenos and green dragon sauce.
But, if you’re not so keen on spice, just leave the jalapenos out and use your favorite other sauce.
That’s the great thing about doing any sort of fried rice, you can leave out or add in ingredients to suit your taste or dietary requirements.
This brisket fried rice recipe also works with cauliflower rice if you want a lower calorie alternative.
A cast iron pan like this Lodge one works best for cooking this recipe. But, if you don’t have one, you can use any old pan or pot.
Brisket Walking Tacos with Chipotle Bacon Crema
For something that’s equal parts fun and easy that the kids will love, here’s a great recipe for Brisket Walking Tacos with Chipotle Bacon Crema.
Yep, it’s kind of like a taco in a bag. And, it’s pretty much a frito pie.
But, by using leftover smoked brisket instead of your typical taco meat, or picadillo, this recipe definitely steps the meal up a notch taste-wise.
With this one, you’ll be preparing it community style.
Assign everyone an ingredient and get them prepped ahead of time.
Then, you’ll grab your bags of chips and get everyone to just throw whatever ingredients they want on top.
Whether you’re eating them at a tailgate, the beach, or, at home, you’ll have minimal cleanup and minimal mess.
And, the bacon crema really tops things off oh so nicely!
Texas Twinkies
Show off how good your brisket is on game-night with these incredible little bombs, Texas Twinkies.
They look more intensive to make. But, as long as you manage to get the right jumbo jalapenos (they’re easier to find in July and August), the recipe is actually quite straightforward to follow.
It is best made with your leftover burnt ends or the point of the brisket. So, try not to eat it all hot off the smoker. Then, you’ll be chopping it into very small pieces to go into your Texas Twinkies.
Wear some food grade disposable gloves if you want to avoid accidentally rubbing your eyes with fresh jalapenos after.
And, the bigger you can get your jalapenos, the less fiddly work you’ll be doing here too.
You do need a reasonable amount of bacon to wrap your jalapeno well too.
Thin bacon works best.
Then, simply secure it in place using toothpicks and smoke these babies in whatever smoker you’ve got. An oven will work too but turn out a less smoky result.
A non-stick grilling mat will make grilling easier by stopping the twinkies from falling between the grates.
Brisket Deviled Eggs with Candied Jalapeno
I don’t know about you. But, whenever I take deviled eggs to an eating event, they’re always the first thing to go.
And, that was before I stepped them up a level by adding some leftover brisket on top!
This brisket deviled egg recipe also brings a little more smokiness to the table by using a smoked gouda cheese instead of regular.
You don’t have to use a smoked cheese variety. But, I would recommend it because it really enhances the brisket and there’s not that much sitting on top.
All up, making these brisket deviled eggs should only take about 30 minutes. So, they’re not that intesnive. But it’s still always a bit fiddly to do appetizers.
For the brisket, you can use any part, the point or flat end. I quite like doing the point for these because you get more of your smoky flavor and dry rub. But, feel free to use what you’ve got.
Leftover Brisket Empanadas
With 15 minutes of actual prep time, these empanadas made with leftover brisket are one of the easiest ways to make a sharable appetizer.
And, as long as you use a quality pastry, they’re going to be darn delicious too!
All you really need to do is combine a cup of your leftover brisket with some vegetables, cook until warm, pulse a little in a food processor so the meat mixture comes together and then wrap a spoonful in delicious pasty before baking.
You can use leftover burnt ends or brisket flat. Either will work just fine.
And, if your brisket is a little dry, try adding some extra sauce and no one will ever know.
Perfect for the kids, a dinner party or game-day nibbles, the crème fraîche dipping sauce complements the smoky brisket perfectly and is quick to whip up too.
Brisket Brirria Taquitos
These Brisket Brirria Taquitos are more involved than the empanadas above. But, if you’re looking to do an appetizer that’s very impressive, these do taste as good as they look.
And, for a simple hack to cut your prep time down a little, don’t make the sauce! Just buy something that’s similar. Or, that will complement the smoky, cheesey goodness of these taquitos.
I would, however, recommend using the flat part of your brisket to make these.
You end up braising the brisket in beef broth and then want it to be able to pull apart easily so you don’t have huge hunks of meat inside your taquitos. So, the brisket flat will work best for that.
The recipe also specifies Oaxaca cheese which you may have trouble finding.
You could substitute the Oaxaca for mozzarella, Monterey jack, or Muenster which are usually more widely available.
Brisket Bruschetta
Now, this one is really easy and uses up quite a bit of brisket if that’s the kind of leftover brisket recipe you’re looking for.
With just 3 ingredients (other than your leftover brisket), you might even find you’ve got enough in the fridge to whip this brisket bruschetta up as a quick snack, lighter dinner, or, last minute appetizer.
You’ll want to use your brisket flat for this bruschetta. It’ll end up softer and easier to eat then if you tried to throw leftover burnt ends on top.
But, you’re basically going to combine that with some thick bbq sauce and crème fraîche, sour cream or thick Greek yogurt for a slightly healthier alternative.
You do want to use a good quality bbq sauce. The flavor you add here will make a big difference to how delicious your bruschetta turns out. So, make sure it’s something you really like.
Then, serve your meat mixture up on some toasted bread and it’s done and ready to eat.
Absolutely no fuss and absolutely so enjoyable.
FAQs About the Best Leftover Brisket Recipes
Can you eat leftover brisket?
You can eat leftover brisket for sure! In fact, most of the time I cook brisket, it is solely with the purpose of eating it as leftovers. I just love hot smoked ribs too much. And, also, leftover smoked brisket is such a versatile and delicious meat.
As with any leftover food, you’re going to want to be mindful of food safety. So, once your smoked brisket has cooled, cover it and place it in the fridge of freezer.
Then, leftover brisket can be eaten cold, reheated or made into a different dish (see our favorite leftover brisket recipes above).
How long does leftover brisket last?
Leftover brisket stored and handled the right way should last about a week in the fridge.
If you freeze your leftover brisket, you can safely use it for up to 6 months.
Can you eat cold leftover brisket?
Cold leftover brisket is delicious! And, perfectly safe to eat as long as it’s been refrigerated and stored in a sealed container or bag.
If you’re eating your leftover brisket cold, try to eat it in the few days after cooking it to minimize the chance that it’s gone bad.
Is brisket good the next day?
For sure, a smoked brisket is good to eat the next day.
As long as you’ve cooked it to a safe temperature and stored it in the fridge once cooled, it should be good for up to a week after cooking it.
You can also freeze cooked brisket and defrost it when you’re ready to eat it.
How do you reheat day old brisket?
To reheat day old brisket, you can microwave it, warm it in the oven or put it back in your smoker to thoroughly heat through.
Whichever method you choose, be careful not to overheat it.
Reheating brisket can dry it out.
How do you serve day old brisket?
You can serve day old brisket any way you would straight off of the smoker. This includes serving slices or the burnt ends with your favorite sides.
But, try any of the leftover brisket recipes in this article for something a little bit different.
Is it safe to reheat brisket?
As long as your brisket hasn’t gone bad, it is safe to reheat brisket.
If you’re following one of the leftover brisket recipes in this article, making the dish alone should involve cooking the brisket for long enough that it’s safe to eat.
But, if you’re just reheating a piece of brisket, or the whole thing, you’re going to want to make sure it’s internal temperature hits the 160°F mark.
To check it, simply use an instant read thermometer, or, use a wireless meat thermometer to monitor the internal temperature while the brisket is reheating so you don’t overshoot the temperature and accidentally dry it out.
How do you keep brisket moist when reheating?
To keep your brisket nice and moist when you’re reheating it, the most important thing is not to overheat the meat.
If you’re following a leftover brisket recipe that involves adding liquid like tomato, cream or cheese, the extra moisture should prevent your brisket from drying out.
But, if you’re trying to reheat a whole brisket or a slab of it, adding a small amount of water, sauce, beef broth or the solidified brisket fat will help to stop it from drying out. Covering the meat while it reheats will help to by capturing any moisture and keeping it closer to the meat.
What can I do with leftover dry brisket?
The best leftover brisket recipes for brisket that was smoked too long and dried out are any recipes that involve adding liquid to the mix.
This includes things like brisket mac and cheese, brisket stroganoff, brisket sheperd’s pie, pot pie’s, enchiladas, brisket noodle soup and brisket empanadas.
Browse these recipes and more above.
How do you moisten dry brisket?
You can make dry brisket more moist by combining the brisket into a new meal with other liquids.
Adding ingredients like pureed tomato, cream, stock, sauces or cheese will help the brisket to rehydrate and hide the fact that the brisket was a little dry to start with.
Browse the leftover brisket recipes in this article for some great uses for dry brisket.
But, make sure you actually try them! Dried out brisket can be revived simply by using it in a separate meal.
Can you put leftover brisket in the crockpot?
Using a crockpot to reheat leftover brisket is a great and easy way to do it.
You’ll just want to make sure you add a little liquid and/or the solidified brisket fat into the crockpot as well.
And, be mindful that your cooking/reheating time will be much less than if you were trying to cook raw brisket in a crockpot.
Does reheating brisket make it tough?
Reheating brisket can make it tough.
Reheating a whole brisket or large slab of it will be harder to do without drying it out.
But, by simply adding a little liquid to the mix, covering the brisket as it reheats, making sure you don’t overheat it, and, going slowly and steadily, you can reaheat brisket without making it tough.
