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Secondhand Smoke

5 ways you should be using leftover smoked brisket
Photo: Devon Knight
Smoked Brisket

We know what you’re thinking: Who has leftover smoked brisket? It happens, people. We couldn’t stop eating our tender smoked brisket (see the recipe) for days but still made only a dent in the eight-pound beauty.

So instead of just eating it cold over the sink (we’re not the only ones who do that, right?), we’ve come up with five ways you can repurpose leftover smoked brisket into an entirely new meal.

① The Sandwich

This is probably your go to move already for most leftover meat. We suggest upgrading your sammy with spicy horseradish mayo and bitter radicchio to stand up to the power of smoked BBQ. Serve on Texas toast, of course.

Horseradish mayo + 2 slices Texas toast + leftover smoked brisket + heirloom tomato slices + grilled radicchio

Spread horseradish mayo on one side of each piece of Texas toast. Then top one piece of bread with slices of smoked brisket, heirloom tomato and grilled radicchio. Place the other slice of bread on top and serve.

The Taco

Our smoked brisket already has a little bit of heat, so we’re going all out for this spicy taco with smoky charred tomato salsa and tangy pickled jalapeños. Just add some radish for crunch, and you’re set.

Corn tortillas + leftover smoked brisket + charred tomato salsa + pickled jalapeño slaw + sliced Easter egg radishes + chopped cilantro

On the corn tortillas, layer slices of smoked brisket. Spoon tomato salsa over top and add slaw. Garnish with sliced radishes and chopped cilantro, and serve.

The Hash

We love to hash it out for breakfast. However, with all this smoked meat and potatoes, things can get a little heavy—even for us. That’s why we brighten it up with pickled sunchokes and add a few eggs for a well-balanced breakfast. Who’s with us?

Olive oil + caramelized onions and garlic + chopped cooked russet potato + leftover smoked brisket, roughly chopped + pickled sunchokes, roughly chopped + salt and pepper + 4 eggs

Heat the olive oil in a large cast-iron skillet. Add the caramelized onions and garlic, cooked potato, smoked brisket and pickled sunchokes. Cook until the mixture has caramelized, then season and press into an even layer in the skillet. Make 4 wells on the surface of the mixture and crack an egg into each hole; season, then cover. Cook until the eggs are set, then serve.

RELATED   Master Tender Smoked Brisket »

 The Salad

We made smoked brisket healthy. You’re welcome. By mirroring the flavor with a smoked paprika vinaigrette, this salad made with watercress and endive has a punch that holds its own.

Mesclun greens + watercress + chopped red endive + leftover smoked brisket, cut into large pieces + toasted chopped hazelnuts + torn mint and basil leaves + smoked paprika vinaigrette + salt and pepper

In a large bowl, toss together all the ingredients until incorporated thoroughly. Divide onto plates and serve.

The Toast

Hash not your thing? We’ve got an upgraded avocado toast like you’ve never seen before. Spicy and sweet guava sauce is topped with brisket before getting an avocado rose to finish things off. After all, every avocado you use should be cut into a rose (watch the video).

Spicy guava and habanero rum sauce + 1 slice toasted sourdough + leftover smoked brisket + avocado rose + flaky sea salt + drizzle olive oil

Spread the guava sauce onto the toast and layer slices of smoked brisket on top. Finish with an avocado rose, then garnish with flaky sea salt and olive oil, and serve.

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