4 Recipes for Brisket Trimmings & Leftovers

A week ago I did a video on Brisket: Hot & Fast vs. Low & Slow, and if you saw you know I did almost 40lbs of Brisket that I was able to share with #TeamFOGO and still, I was left with quite a bit of leftovers. So I decided to try different ways on how you can eat Brisket, and I’m glad I did - everything was delicious. 

The four recipes I am doing are: 

1. Brisket Tacos: Do some grilled jalapeño, top it off with Guacamole, tomatoes and cilantro 
2. 100% Brisket burgers: I grind the trimmings to make delicious and flavorful burger patties.
3. Burnt Ends: using Sugar, Honey and a Chipotle to make that sweet sweet Pork Candy
4. Chinese Bao Buns: I do these soft and delicious buns, and stuff them with some of the Burnt ends

Let’s start cooking, there is a lot to be done! 

Brisket Tacos:

Ingredients for four servings: 

• 4 slices of brisket
• 4 Tortillas (Flour or Corn) 
• 1 Jalapeno 
• Your favorite Guacamole
• 1 Tomato, chopped
• ½ an Onion, chopped 
• Chopped Cilantro to sprinkle on top

Instructions: 

• In your hot griddle, place the Jalapeño and your Brisket slices and let them cook until they’re nice and brown. 
• A minute or so before you take your Brisket off the griddle, put in your tortillas so they can warm up. 
• Remove everything and layer your taco, starting with your tortilla, Brisket, Guacamole, Tomato and onion. Finish it off by adding the Jalapeno and sprinkling some cilantro on top.

Brisket Burgers: 

(Keep in mind that the quantities will vary depending on how much trimmings you have when you clean your Brisket) 

Ingredients: 

• Trimmings from your Brisket 
• Cheese slices
• Chopped Onions
• Potato Burger Buns or any buns of your choice
• Condiments or Toppings of preference

Instructions:

• Take your trimmings and try to filter out those pieces that are just purely fat - you want these patties to have a combination of 80% meat and 20% fat for flavor! 
• Cut your pieces so they are small enough to fit in the meat grinder, and start grinding away. (If you don’t have a meat grinder, you can use a food processor) 
• Build your patties to your own preference - I like them not too thick and bigger than my buns. Make sure to not overwork the meat
• Place on your griddle and feel free to add salt, pepper or any rubs that you like. 
• Flip once the bottom side is nice and brown
• Add your raw onions on top and a slice of cheese so the onions don’t fall out
• Put your buns on the griddle and let them toast
• Remove from the heat and create your burger! 

Burnt Ends: 

Ingredients for Burnt Ends: 

• Leftover Brisket point, cut in bite sized cubes
• Sugar
• Honey
• BBQ Sauce
• Apple Juice

Instructions: 

• Place your ends into a baking pan and drizzle with some honey, you want to be freehanded with it. 
• Add Sugar to coat the top
• Last but not least, add as much BBQ sauce as you would like and a cup of Apple Juice. 
• Cover the baking pan with aluminium foil and place it in your grill with indirect heat
• Let the heat come up to about 350F - 400F and leave them for about 45mins 
• Remove from heat and enjoy! 

Chinese Bao Buns 

Ingredients for Baos: 

• ½ cup of warm Milk 
• ⅓ cup of Water
• 1 Tbsp of Avocado, Vegetable or Canola Oil
• 2 Tbsp of Sugar
• 1 Tbsp of Active Dry Yeast
• 2 ½ cups of All- Purpose Flour
• ½ Tbsp of Baking Powder
• ¼ Tbsp of Salt

Instructions: 

• Mix the warm milk, water, oil, sugar and yeast all together in a small bowl. Let it sit 5-10 mins.
• In the meantime mix your dry ingredients: flour, baking powder and salt in a mixer bowl
• Then as your mixer is on slow, add slowly the wet yeast mixture and then turn on medium to create the dough - if you don’t have a mixer, you can definitely knead by hand on a floured surface.
• Let the ingredients combine until the dough looks elastic and feels soft but not stick to your fingers. Remove from bowl and create a ball
• Put the dough back in the bowl and cover with plastic wrap, and let it rise in a warm place for about 2 hrs and triples in size. 
• Tip the dough out onto a clean work surface 
• Roll out the dough to about ¼  inch thick, and use the rim of a glass to cut out circles of about 3 ½ inches 
• Lightly brush or spray oil on one surface of the baos and fold in half as a half moon shape. Gently press each bao with a roller and place on a parchment paper or coffee filter lined steamer. Cover with a lid and let it rest for additional 30 minutes.
• In the meantime, bring your water to a boil, I used a pot on top of my Kamado Joe. 
• Carefully place the steamer with the baos on top of boiling water wok/pot. Make sure water is not touching the baos. Cover and steam for 8 to 12 minutes. When they are done cooking, tilt the lid tiny bit for a slow air circulation about 2 to 3 minutes before opening the lid
• ENJOY!

Which one would you do?

I took a big bite of all of the recipes above and it’s hard to choose my favorite one, they all have different textures, different flavors and only one thing in common: Brisket! 

I hope you are able to try these at home, some of them don’t require that much time - but the one recipe that does is also worth its while. Let me know down in the comments what recipes you like to do with Brisket.