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Leftover Brisket Pseudo-Shepherd's Pie

post #1 of 8
Thread Starter 

I picked up a cheap brisket a couple weeks ago that was supposed to be choice. It was small, 8.5 lbs, and cheap. Thawed it our and cooked it int he PBC (Pit Barrel Cooker) yesterday and I was excited since I had not done a brisky in the PBC. Well, long story short, it was not so good. The smoke profile was great but the flat was terrible. I have done many briskets on my #2 and my pellet pooper and have it down pretty good. 

 

Essentially the flat was tough and way too lean. I even injected this one prior to cooking and it still did not help. Maybe that hurt. Dunno. But I took the flat to 200-204* in several places and it was still tough. The point is fine as it is hard to get a bad point since it has so much fat. 

 

Sooo........ I took the flat and made Shepherd's Pie, or kind of a Texas-Louisiana style Shepard's Pie, if you will. 

 

 

 

She showed a lot of promise while cooking. Getting ready to wrap in the butcher paper:

 

 

Wrapping in foil for the rest in the cooler:

 

 

Bad flat! Bad boy! Go to your corner:

 

 

So today I made a quick roux with instant roux. Us Louisiana folks always keep some cheater roux mix on hand. Made with some beef broth. 

 

 

Cooked some little crawfish boil sized taters skin on and made mashed taters. Lots of butter and sour cream:

 

 

Cubed up some of that dry brisket flat

 

 

Simmered it down in the roux. Once heated and simmered for a bit it started to break up real nice:

 

 Thew in some peas and corn:

 

Then into the corning ware dish

 

 

Topped off with the mashed taters:

 

 

Baked for about 25 mins or so at 350*

 

 

Really good stuff. 

post #2 of 8
Nice save! But you need to ditch the Corningware and use cast iron :)!

Shepards pie is a great use of leftover smoked meat!

Points!
post #3 of 8
Great recovery! Shephards Pie is always good for 2 or 3 meals.

Loaded baked potatoes work well, too!

Points for making it work icon14.gif
post #4 of 8

Great job with the dry brisket!  Do ya think the freezer could have dried it out?  

 

Mike

post #5 of 8

Stick with the other smokers for the Brisket,don't get me wrong there is nothing wrong with Shepherds Pie Nice save Points

Richie

post #6 of 8
Thread Starter 
Quote:
Originally Posted by mike5051 View Post
 

Great job with the dry brisket!  Do ya think the freezer could have dried it out?  

 

Mike

 

Not sure. I think is was just a really lean brisket. I typically get my briskets Costco or HEB (TX grocery chain) a couple of local butcher shops and generally get prime, sometimes choice from Costco. This is the first time I got one from Wally world. 

 

I learned a few weeks ago that Sterling Ball, AKA Big Poppa of Big Poppa Smokers and championship BBQ team, uses Smithfield pork ribs and butts from Walmart at comps and wins. I started getting those ribs. They are single packed so they can be inspected well and cheap. Other folks use them too. So I thought I would get a brisket from Walmart just to see. It was not a Smithfield, but it was there when I was getting ribs a few weeks ago, so what the heck I said. It was supposed to be choice. I just think it was just a bad brisket. Feeling may have contributed, but I have heard others say they freeze and it comes out fine. 

post #7 of 8
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Stick with the other smokers for the Brisket,don't get me wrong there is nothing wrong with Shepherds Pie Nice save Points

Richie


Yeah, my pellet pooper makes a mean ass brisket. Not sure it was the cooker's fault, but I hear ya. I will give it another try at some point. Like I said, probably just a bad brisket. 

post #8 of 8

Nice save!

 

The shepherds pie looks delicious!

 

Points!

 

Al

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