Wisconsin Beef Council: Smoky Brisket Delights

Creative Ways to Use Slow-Smoked Beef Brisket

As summer comes to an end, it's the perfect time to experiment with new recipes using your favorite ingredients. One versatile option is slow-smoked beef brisket, which can be transformed into a variety of meals that are both delicious and satisfying.

Epic Brisket Flat Sandwich

One of the easiest and most popular ways to enjoy smoked brisket is in a sandwich. The recipe for an Epic Brisket Flat includes:

• 1 beef Brisket Flat Half, trimmed (3 to 4 pounds)
• 2 tablespoons yellow mustard
• 2 tablespoons Kosher salt
• 1 tablespoon coarse black pepper
• 1 tablespoon ground white pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 4 brioche or potato rolls, toasted
• Sliced dill pickles and additional BBQ sauce (optional)

For the mustard BBQ sauce, combine:

• 1/2 cup yellow mustard
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoons honey
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• Pinch of cayenne (optional)

To make the coleslaw:

• 1/4 cup vegetable oil
• 1/4 cup apple cider vinegar
• 1 tablespoon mayonnaise
• 1 teaspoon granulated sugar
• 3 cups shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced red bell pepper
• Salt & pepper to taste

The cooking process involves smoking the brisket at 250°F for 4 to 5 hours until it reaches an internal temperature of 165°F. Then wrap it in butcher paper or foil and continue smoking until it reaches 203°F. Let it rest for at least an hour before slicing against the grain.

Once the brisket is ready, prepare the mustard BBQ sauce by heating all the ingredients in a saucepan for about 10 minutes. For the coleslaw, whisk together the oil, vinegar, mayonnaise, and sugar, then add the vegetables and toss to coat. Chill until serving.

To assemble the sandwich, place a generous amount of sliced brisket on the bottom bun, top with coleslaw, add pickles and BBQ sauce if desired, and finish with the top bun.

Beef Brisket Taquitos

Another exciting way to use leftover brisket is by making taquitos. The ingredients include:

• 2-1/2 cups cooked (leftover) smoked beef brisket, chopped
• 2 tablespoons butter
• 1 cup thinly sliced onion
• 1/4 teaspoon salt
• 1 cup chopped pepper Jack cheese
• 4 ounces cream cheese, softened
• 1/2 cup salsa
• 1/4 cup thinly sliced green onion
• 12 corn tortillas (6 to 7-inch diameter), warmed
• Nonstick cooking spray
• Avocado Crema:
• 1 avocado, pitted and halved
• 1 jalapeno pepper, halved and seeds removed
• 1/2 bunch fresh cilantro
• 1/3 cup plain Greek-style yogurt
• 2 limes, juiced
• 1 teaspoon salt

Begin by sautéing the onions in butter until caramelized. In a bowl, mix the cheese, cream cheese, salsa, green onion, onions, and brisket. Preheat the air fryer to 400°F.

Warm the tortillas and spray both sides with cooking spray. Divide the meat mixture evenly between the tortillas and roll them up tightly. Place them seam side down in the air fryer basket and cook for 8 to 10 minutes until crispy.

For the avocado crema, blend all the ingredients in a food processor until smooth. Serve the crema with the taquitos.

Crispy Beef Brisket and Heirloom Tomatoes with Burrata and Basil Oil

A more elegant dish can be made with crispy beef brisket and heirloom tomatoes. The ingredients include:

• 1 pound precooked beef brisket, cut into 1/2-inch cubes
• 3 pounds heirloom tomatoes, sliced
• 4 burrata balls (2 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1/4 cup balsamic syrup
• Basil Oil:
• 1 cup packed fresh basil leaves
• 1/2 cup fresh baby spinach
• 1/2 cup olive oil

Heat vegetable oil in a pot to 375°F and deep fry the brisket for 2 to 3 minutes until crispy. Drain and season with salt and pepper.

In a food processor, blend the basil, spinach, and oil until smooth. Strain the mixture and refrigerate until ready to use.

Arrange the tomatoes on a platter, top with burrata and brisket, and season with salt and pepper. Garnish with balsamic syrup and basil oil as desired.