31 Leftover Brisket Recipes to Make After a Barbecue

Thin-sliced brisket will make a killer substitute come Taco Tuesday. And don’t even get us started on the uber-refreshing salsa.

Give the Latin turnovers a summery spin by stuffing them with pulled brisket instead of ground beef. Dunk ’em in your favorite barbecue sauce.

A boatload of caramelized onions offers savory sweetness to the meat, while a dash of sherry wine acts as the perfect foil to the brisket’s richness.

Whether you crown it with sliced or shredded leftover brisket, the lemon-garlic herb sauce will zap it back to its former glory.

Busy weeknights don’t stand a chance against this half-hour gem. Serve it over steamed white rice or noodles.

Kidney beans and canned tomatoes are by no means a requirement for a mean pot of chili. Luckily, pulled or diced brisket pairs just as well with corn and white beans as turkey does.

The ingredients couldn’t be simpler, and the beefy tomato broth ensures that each bite of meat is juicy and tender. (You can cook it in the Crock-Pot instead of a Dutch oven, BTW.)

Either start with raw brisket in place of chuck or add pre-cooked shredded brisket to the homemade sauce to save a ton of time.

Brioche + leftover barbecue brisket + three types of cheese = what dreams are made of. Add caramelized or pickled onions if you’re feeling fancy.

Nestled between the sautéed mushrooms, shallots and gooey cheese, brisket transforms this vegetarian recipe into a tortilla-wrapped cheesesteak.

Turn this crowd-pleaser on its head by substituting brisket for corned beef. While you’re at it, the meat would also work in a frittata or omelet.

What’s Irish about it, you ask? The brisket is simmered in spices and Guinness for hours before being shredded and layered with potatoes, Irish cheddar and cabbage.

Muenster and mozzarella and Parm, oh my! Leftovers plus one of our favorite shortcuts in the book—store-bought pizza dough—make for a seriously decadent (and easy to make) pie.

Blow everyone away with homemade sea salt pretzel boats, or save some effort with store-bought pretzel buns. As long as they’re piled high with garlicky sautéed veggies and melty provolone, everyone at the table will be happy.

The from-scratch sauce is a cinch to whip up, since it uses a ton of pantry staples like ketchup, brown sugar and apple cider vinegar. Make a double batch to use on chicken, pork or wings later.

Any pasta loaded with that much cheese is our kind of pasta. We’re talking tangy sharp cheddar, mild white cheddar, creamy Monterey Jack, spicy pepper jack and a layer of smooth cheddar jack on top.

Suddenly bacon bits and sour cream sound so…anticlimactic. There’s nothing unexciting about roasted Russets crowned with buttery, chive-dappled mashed potatoes, cheese and beef.

A few teaspoons of liquid smoke in the marinade can make brisket taste like summertime in the dead of winter. Be sure to cut the brisket against the grain, so it doesn’t dry out.

Want to make your leftovers last even longer? Assemble the burritos with brisket, cheese, rice and any additional mix-ins, then wrap them in foil and freeze in an airtight container. Then, you’ll have dinner on standby for a few months.

BRB, bathing in a tub of homemade cheese sauce. The store-bought tots are piled high with meat, sour cream and chives, but an extra drizzle of barbecue sauce never hurt nobody.

Tender pappardelle, meaty mushrooms, fresh herbs and tangy sour cream make this weeknight wonder possible. It’ll come together even faster with the help of pre-cooked brisket in place of beef tenderloin.

Frozen puff pastry to the rescue. If you’re using raw brisket, just substitute it for the pork shoulder. If you’re using cooked brisket, simmer the sauce ingredients until thick and combined, then coat the meat in the sauce before stuffing the pies. (Or just substitute a sweet-and-tangy BBQ sauce.)

The leftover beef is mixed with canned pinto beans and BBQ sauce before being slathered onto the chips. Top them off with red onion, cilantro, sour cream and jalapeños.

If cornmeal pancakes feel like a lot of work, might we suggest whipping up an easy skillet cornbread instead? We’re partial to this recipe that calls for maple syrup and buttermilk.

We see two options here: Keep all the fillings—like the enchilada sauce and black beans—and simply substitute the ground beef for cooked brisket or go full-on cookout by using barbecue sauce and grilled corn instead.

Make it once and you’ll be making it after every cookout you ever host. This recipe is also a great way to empty your freezer of those frozen corn kernels and peas you’ve been sitting on since winter.

If you have raw brisket, don’t pass up the sweet-and-spicy, beer-based marinade. If you’re starting with cooked brisket, simply top it off with Andouille sausage and pile on the veggie slaw.

These have game day written all over them. And since the meat is already cooked, they’ll only take you about 15 minutes to assemble and bake.

Consider your takeout craving satisfied, thanks to this 20-minute riff on fried rice. Even your kids will have no problem scarfing it down.

Our favorite summer dish to serve at a casual alfresco dinner? Grilled pizza. The grates turn the crust impeccably crisp; then, it’s ready for brisket, charred Portobello mushrooms, arugula and crumbled gorgonzola

You had us at sweet potato fry. Feel free to lean on frozen fries instead of baking a batch of your own. (Oh, and you only *think* you hate blue cheese—odds are this butter will convert you.)