Last time I smoked a Boston butt to make pulled pork, we had a good bit left over. My wife suggested making soup based on a green enchilada sauce and green chilies. I found this recipe on line https://lilluna.com/crock-pot-green-chile-enchilada-soup/ and I substituted the pulled pork for the chicken. I also adjusted the spices to our taste and added some chipotle powder. It was awesome.
This a quick and dirty recipe that tastes GREAT. The kids and wife ask for this on mornings after a cook of brisket or beef ribs the day before.
You will need:
Eggs to scramble. (How many is determined by the mouths you'll need to feed)
Leftover brisket thinly sliced and cut up.
Your favorite rub (The wife likes Montreal Steak seasoning on this recipe)
Anything else you serve with a usual breakfast.
What you do:
Preheat pan to med.
Beat the eggs normally and pour into preheated pan.
Scatter the brisket through out the eggs. Not too much tho as the brisket and smoke flavor are more pervasive than you might imagine.
Sprinkle the rub around as you would salt and pepper. Be conservative! Eggs are light in flavor and you can cover their flavor easily.
Easy and quick. The smoke flavor transforms the taste to something wonderful if you've never tried this.
I'm sure there are lots of recipes here that are quick, tasty and carry that outdoor flavor into unexpected places.
If we order take-out soup from an Asian restaurant it usually comes in a plastic quart-sized container with a snap-on lid. The containers are great for leftover soups, stews, tomato-based sauces, etc. I hadn't had any luck finding containers of similar size and quality, but then stumbled on these on Amazon for about 50 cents each. They just arrived and are exactly like the take-out containers. A good deal!
I, like many, enjoy smoking huge hunks of meat on my kamado grills. However, a 16lb brisket is a ton of food for a family of 4 (two of which, eat like birds). This forces me to find ways to re-purpose all of these leftovers.
This is one of my favorite leftover dishes: Brisket Chili. It's slow simmered on the Egg and spiced up nice and hot!