Leftover brisket

[happykamper]

The best chili I ever made was from leftover brisket, I am telling you I would have won the Terlingua chili cook off with it.

[Doorman1]

Let us know what you're cooking on and what temps you running and we'll get it worked out

I use a GMG pellet grill and cook at a temp of 225 to 250. I have only used SPG for a rub. I have been told I trim way to much fat off which has caused my biggest issue of them being dried out and tough. I don’t wrap during the smoke and usually pull off the smoker at an IT of 198 to 203. I have one in the freezer now I will smoke next weekend with your advice.

[LateralLine]

I'm no expert but 250 is to high, not wrapping is a mistake and trimming too much if any fat is a mistake.

Nothing over 225, wrap after 5 or 6 hours (it won't absorb much more smoke anyway and might just as well be in an over after that), the fat can be cut off after it's done and mine comes off by internal temp of no more than 185. After I remove it make sure wrapped tight, I use foil, then wrap in a big towel and place it in a cooler with nothing else for at least an hour. the internal temp will rise some 10 degrees after it's removed. It continues to cook for a while.

I'm sure you'll get better advice from better smokers than myself. Good Luck!

[Bartman]

I like to chop it, sear in a skillet. Makes a killer burrito or brisket nachos

[rb]

I use a GMG pellet grill and cook at a temp of 225 to 250. I have only used SPG for a rub. I have been told I trim way to much fat off which has caused my biggest issue of them being dried out and tough. I don’t wrap during the smoke and usually pull off the smoker at an IT of 198 to 203. I have one in the freezer now I will smoke next weekend with your advice.

I'm a little busy right now, but this afternoon I'll take some pictures of what you need to make one that is killer

[Doorman1]

I'm a little busy right now, but this afternoon I'll take some pictures of what you need to make one that is killer

Thank you Sir!

[BigEasy]

One of my favorite things to do with leftover brisket is to finely chop it and add it to ground beef for cheeseburgers. Of course as mentioned burritos and tacos for sure.

[Thamelau]

I haven't done a brisket yet, but with our leftover pulled pork we do:

Nachos
Homemade mac and cheese with pulled pork
Thow it in chili or beans

That is usually enough to polish off what we didn't eat, plus just having it as a leftover sandwich.

[Bobby Gray]

Smoked one two weekends ago that came out about as good as any I've made/had. I'd been seeing this on youtube and wanted to try a little lower maintenance/attention cook. Ran it with 4-2-10 method. 12 lbs 6 hours in smoker w lots of smoke, 4 hrs 250 / 2 hrs 285 then popped it in my oven for 10 hrs at 170 degrees after wrapping and soaking the inside of the paper in tallow drippings that I had caught in al pan under brisket, also added some trimmings to render plenty of tallow. Added a cup of water to the al pan and dropped the wrapped brisket in, fat side down. Was kind of surprised this works really.. I don't think the temp on it ever reaches more than 180?, but it rendered to perfection.. Bark remained incredible, tender and juicy. rested it about 6 hours. Competition tug... Kind of crazy the chemistry of that cook, but could not have been better. SPG rub, is pretty much all I ever do..heavy on the cracked pepper. Look it up on youtube if you want a can't miss easy brisket. "4-2-10 Brisket" - They recommend the oven temp at 150, but mine won't get that low.. 170 ended up perfect.

[rb]

OK here goes. Now this is just the nice easy way that will give you a great piece of meat. Start your pit. Use whatever temp you are comfortable with. I cook at 275 most every time. The only thing a different temp will do is change the length of time it will take it cook. Trim the brisket SPARINGLY. Until you get comfortable just trim the fat that feels hard to the touch. If you like a binder put it on after you trim then put on your rub. There are a bunch of good ones on the shelves at stores IF you think your rub maybe causing a problem. Once your pit is at temp, make sure your brisket has started to "sweat" a little. It will look a little wet. Place the brisket on the pit and shut the lid. I'm not going to debate fat side up or down now, do whichever you prefer.
Now here is my schedule at 275 if you go lower weight a little longer. I don't open the pit door for 5 hours. While you are letting the pit do its job, make a beef broth up.


This is what I use. Just follow the directions on the jar, each brand is different. We will use this a little later.
After 5 hours I check the meat. IF the brisket has the bark color I'm looking for I'll take it off then. If not I leave it on and check it every 40 minutes until it does get how I like it. Once the brisket is the color you like and you ready to remove it, get a big steam pan and put a cooling rack in the bottom of it like this.


Now take that broth you made and pour some in the bottom of the pan, not quite touching the rack. Place the brisket on the rack. Cover the PAN not the brisket with foil. This will protect your bark you've been working on for hours. This will keep you brisket from drying out until it gets tender. After it is wrapped place it back on the pit. Let it go for another 2 hours. Then check it for tenderness with a skewer like this one



Insert the skewer and when it starts to slide in in with minor resistance its ready to take off. If it still has resistance just leave it on. When it is tender just remove the pan and place in a cooler or a cold oven. Let it rest for a couple of hours. DO NOT throw the broth away. It makes a great Au Jus for the meat and potatoes. Going to put a few on in the morning myself.
Need anything else leave me a PM and I'll shoot you my cell number.
Smoked some chicken today for Chicken Pot Pie tonight

[Doorman1]

OK here goes. Now this is just the nice easy way that will give you a great piece of meat. Start your pit. Use whatever temp you are comfortable with. I cook at 275 most every time. The only thing a different temp will do is change the length of time it will take it cook. Trim the brisket SPARINGLY. Until you get comfortable just trim the fat that feels hard to the touch. If you like a binder put it on after you trim then put on your rub. There are a bunch of good ones on the shelves at stores IF you think your rub maybe causing a problem. Once your pit is at temp, make sure your brisket has started to "sweat" a little. It will look a little wet. Place the brisket on the pit and shut the lid. I'm not going to debate fat side up or down now, do whichever you prefer.
Now here is my schedule at 275 if you go lower weight a little longer. I don't open the pit door for 5 hours. While you are letting the pit do its job, make a beef broth up.


This is what I use. Just follow the directions on the jar, each brand is different. We will use this a little later.
After 5 hours I check the meat. IF the brisket has the bark color I'm looking for I'll take it off then. If not I leave it on and check it every 40 minutes until it does get how I like it. Once the brisket is the color you like and you ready to remove it, get a big steam pan and put a cooling rack in the bottom of it like this.


Now take that broth you made and pour some in the bottom of the pan, not quite touching the rack. Place the brisket on the rack. Cover the PAN not the brisket with foil. This will protect your bark you've been working on for hours. This will keep you brisket from drying out until it gets tender. After it is wrapped place it back on the pit. Let it go for another 2 hours. Then check it for tenderness with a skewer like this one



Insert the skewer and when it starts to slide in in with minor resistance its ready to take off. If it still has resistance just leave it on. When it is tender just remove the pan and place in a cooler or a cold oven. Let it rest for a couple of hours. DO NOT throw the broth away. It makes a great Au Jus for the meat and potatoes. Going to put a few on in the morning myself.
Need anything else leave me a PM and I'll shoot you my cell number.
Smoked some chicken today for Chicken Pot Pie tonight

Going follow your recipe next Saturday morning will report back on how it comes out.

[rb]

Going follow your recipe next Saturday morning will report back on how it comes out.

I forgot the most important thing
ALWAYS START WITH GOOD MEAT. Cheap meat is not saving you anything

[Doorman1]

I forgot the most important thing
ALWAYS START WITH GOOD MEAT. Cheap meat is not saving you anything

I have a prime in the freezer been saving it for awhile, cuz I was to afraid to smoke it.

[got_musky]

OK here goes. Now this is just the nice easy way that will give you a great piece of meat. Start your pit. Use whatever temp you are comfortable with. I cook at 275 most every time. The only thing a different temp will do is change the length of time it will take it cook. Trim the brisket SPARINGLY. Until you get comfortable just trim the fat that feels hard to the touch. If you like a binder put it on after you trim then put on your rub. There are a bunch of good ones on the shelves at stores IF you think your rub maybe causing a problem. Once your pit is at temp, make sure your brisket has started to "sweat" a little. It will look a little wet. Place the brisket on the pit and shut the lid. I'm not going to debate fat side up or down now, do whichever you prefer.
Now here is my schedule at 275 if you go lower weight a little longer. I don't open the pit door for 5 hours. While you are letting the pit do its job, make a beef broth up.


This is what I use. Just follow the directions on the jar, each brand is different. We will use this a little later.
After 5 hours I check the meat. IF the brisket has the bark color I'm looking for I'll take it off then. If not I leave it on and check it every 40 minutes until it does get how I like it. Once the brisket is the color you like and you ready to remove it, get a big steam pan and put a cooling rack in the bottom of it like this.


Now take that broth you made and pour some in the bottom of the pan, not quite touching the rack. Place the brisket on the rack. Cover the PAN not the brisket with foil. This will protect your bark you've been working on for hours. This will keep you brisket from drying out until it gets tender. After it is wrapped place it back on the pit. Let it go for another 2 hours. Then check it for tenderness with a skewer like this one



Insert the skewer and when it starts to slide in in with minor resistance its ready to take off. If it still has resistance just leave it on. When it is tender just remove the pan and place in a cooler or a cold oven. Let it rest for a couple of hours. DO NOT throw the broth away. It makes a great Au Jus for the meat and potatoes. Going to put a few on in the morning myself.
Need anything else leave me a PM and I'll shoot you my cell number.
Smoked some chicken today for Chicken Pot Pie tonight

THIS

I will also separate the point from the flat before smoking keeping an eye on both internal temps. More surface area = more smoked meat & bark! Ill also spritz with apple cider vinegar every 1/2 hr to hr. The point goes in the pan with broth after reaching 165F IT, once to temp (203) let it rest for an hour and cut into cubes for burnt ends. Throw back into the pan with a little rub, some aujus and bbq sauce, toss & take off after 1/2 hr.

The flat, once done let rest for 1 hr, slice, drizzle aujus and enjoy

[Doorman1]

Didn’t get to smoke the brisket yesterday. Put it on at 630am today we let y’all know how it works out.