10 Ways to Use Leftover Brisket
When the brisket finishes its long, low-and-slow run, the real fun begins: what to do with the leftovers? These ten ideas take that tender, smoky meat and give it a fresh spin. Each assumes about 2 cups of sliced or shredded brisket, roughly a half pound per serving.
Ingredients
- About 2 cups leftover smoked brisket per recipe (sliced or shredded)
- Various pantry staples (see individual ideas below)
- Always reheat brisket to 165°F before serving
Instructions
Brisket Tacos
Warm sliced brisket with a splash of broth, pile into charred corn tortillas with pickled onions, cilantro, and a drizzle of crema. Reheat the meat in a hot skillet for 1 minute until steam rises. Add 2 tablespoons of chicken broth to keep it juicy. A quick 5-minute burst of fruit wood smoke on the tortillas adds a subtle sweet note.
Brisket Chili
Combine shredded brisket with canned tomatoes, beans, and a blend of chili powders. The deep, smoky flavor from the brisket removes the need for extra smoke. Use a 2:1:1 ratio of brisket to beans to tomatoes. Add a pinch of cocoa powder for depth. Simmer until the flavors meld, ready in under 2 hours.
Brisket Mac and Cheese
Blend shredded brisket into a classic stovetop mac and cheese, then finish under the broiler for a golden crust. Use a cheese mix of 1/2 cup sharp cheddar, 1/2 cup Monterey Jack, and 1/4 cup smoked gouda. Replace 1/4 cup of the milk with beef broth for extra richness.
Brisket Sandwich
Pile warm brisket on a toasted brioche bun with a quick coleslaw, dill pickles, and BBQ sauce. Lightly butter and toast the bun cut-side down in a skillet. Let the reheated meat rest 5 minutes so the juices redistribute before building the sandwich.
Brisket Nachos
Layer tortilla chips with brisket, melted cheese, jalapeños, and a crema made from sour cream and a squeeze of lime. Layer chips-cheese-brisket-chips-cheese-brisket so every bite gets meat. Bake at 350°F for 8–10 minutes, just until cheese melts.
Brisket Fried Rice
A quick stir-fry of day-old rice, scrambled eggs, and diced brisket, finished with soy sauce, sesame oil, and green onions. Use day-old jasmine or basmati; cold grains stay separate. Add 1/2 cup each of diced carrots, peas, and green onions. Season with 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, and a pinch of Old No.2 Rub.
Brisket Pizza
Spread a thin layer of BBQ sauce on a pizza crust, top with sliced brisket, red onion, cilantro, and mozzarella. Pre-bake the crust at 425°F for 5 minutes before topping to keep it crisp. Add fresh cilantro and a squeeze of lime after baking for brightness.
Brisket Quesadillas
Toss brisket with a handful of shredded cheddar and pepper jack between two flour tortillas and grill until golden and melty. Use a heavy skillet or sandwich press; cook 2–3 minutes per side. Cut into 6 wedges and serve with pico de gallo and sour cream.
Brisket Hash with Eggs
Sauté diced potatoes, bell peppers, and onions in a cast-iron skillet, then stir in brisket and top each portion with a runny egg. Pre-boil 2 cups diced potatoes for 5 minutes, then crisp in oil. Add smoked paprika while the hash cooks. The yolk should run into the hash for silky richness.
Brisket Grilled Cheese
Combine shredded brisket with a blend of sharp cheddar and provolone between buttery sourdough slices and grill until the crust sings. Cook over medium-low (about 300°F) for 3–4 minutes per side; press gently to melt the cheese without burning the bread. Serve with a cup of brisket chili for dipping.
Pitmaster Notes from Bill
- Your brisket doesn't have to become "leftover" the moment it leaves the smoker. With a little imagination and the right spices, you can spin it into a whole new meal every night of the week.
- Always reheat to at least 165°F. Use gentle heat and a splash of liquid (beef broth, water, or au jus) to keep the meat from drying out.
- The fattier point meat holds up better as a leftover than the leaner flat. If you're planning to use leftovers, save the point pieces specifically.
Old No.2 Brisket Rub
Robust formula for brisket and pork butts. More spice, larger pieces, less sugar. One 2lb bag seasons ~30 lbs of meat.
Shop Old No.2 Brisket Rub →
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