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4 Recipes for Brisket Trimmings & Leftovers

4 Recipes for Brisket Trimmings & Leftovers


    Red Meat




    2-3 hrs




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


  • 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) 


  • 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! 

Burnt Ends: 

Ingredients for Burnt Ends: 

  • Leftover Brisket point, cut in bite sized cubes
  • Sugar
  • Honey
  • 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
  • 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.


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