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:
- Brisket Tacos: Do some grilled jalapeño, top it off with Guacamole, tomatoes and cilantro
- 100% Brisket burgers: I grind the trimmings to make delicious and flavorful burger patties.
- Burnt Ends: using Sugar, Honey and a Chipotle to make that sweet sweet Pork Candy
- 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!
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
- 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.
(Keep in mind that the quantities will vary depending on how much trimmings you have when you clean your Brisket)
- Trimmings from your Brisket
- Cheese slices
- Chopped Onions
- Potato Burger Buns or any buns of your choice
- Condiments or Toppings of preference
- 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!
Ingredients for Burnt Ends:
- Leftover Brisket point, cut in bite sized cubes
- BBQ Sauce
- Apple Juice
- 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
- 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
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.
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