{"id":3161,"date":"2013-01-24T06:00:21","date_gmt":"2013-01-24T12:00:21","guid":{"rendered":"https:\/\/extraordinarybbq.com\/?p=3161"},"modified":"2023-09-27T12:13:05","modified_gmt":"2023-09-27T17:13:05","slug":"smoked-brisket-stroganoff","status":"publish","type":"post","link":"https:\/\/extraordinarybbq.com\/smoked-brisket-stroganoff\/","title":{"rendered":"Smoked Brisket Stroganoff {Leftovers Recipe}"},"content":{"rendered":"

When brisket is cooked well,\u00a0it’s delicious.\u00a0 We had a TON of leftover brisket<\/a> and it was cooked well, as you might have guessed,\u00a0but I was looking for a way to change things up, and NOT just serve it sliced for dinner.<\/p>\n

This was actually made with FROZEN smoked brisket. \u00a0After Kevin made, I don’t know, 30 pounds of brisket, we had it for a few days, and then I was afraid that we would get sick of it, and that would just make me sad. \u00a0I never want to get sick of good food. So, I did what I usually do – I cut the brisket up into slices, put them into 1 pound bags, labeled them “1 pound smoked beef brisket, sliced” and I wrote what recipe I was thinking for this meat. \u00a0So,\u00a0this bag was\u00a0brisket stroganoff.<\/p>\n

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I then got out my trusty calendar where I plan my dinners and wrote that in a few weeks out. \u00a0If I didn’t, that brisket would have stayed in my freezer for months. \u00a0No joke. \u00a0But if I put in on my calendar, I will make it. \u00a0And if I don’t make it on that particular day,\u00a0it serves as a reminder for\u00a0me to make it soon.<\/p>\n

You can use leftover baked brisket for this recipe if you so choose. \u00a0But if I was able to pick between smoked brisket and baked brisket – I’d pick smoked all day long. \u00a0And surely you would too, or you wouldn’t be reading this blog! \ud83d\ude42<\/p>\n

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This recipe would be really good for a brisket that say, was NOT cooked to competition standards. \u00a0Of course Kevin cooks everything\u00a0to competition standards at our house…he uses them as trial runs to\u00a0work on\u00a0his process.\u00a0\u00a0And brisket is a tough meat to cook….no pun intended…well, maybe it was intended a little bit.\u00a0 The flavors of the sauce lend itself to covering imperfections in the original taste, and the “recooking” of the brisket will make even the toughest meat tender.<\/p>\n

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