Leftover Brisket Melt
By: Jack Mancuso
My leftover brisket melt was designed based on a simple truth. When you make a brisket, there’s usually leftover meat based on the sheer size of the brisket itself, weighing on average between 10-16 pounds. That’s a lot of servings and possible future recipes.
Upclose with Brisket
Beef brisket comes from the lower chest area of a cow, which is a “working” area for the animal. In turn, brisket can be a little tough, but it’s got a punch of flavor. This is the primary reason it is an ideal cut of meat for low-and-slow smoking and barbecue. The time breaks down connective tissue and leaves you with a moist bite.
You can find point brisket and flat brisket at the store. The point is thicker, with plenty of fat. Flats are less fatty (mostly meat).
This recipe assumes you have already grilled a brisket. But if you haven’t, you have room to really personalize your flavors. For example, I cooked up a dry-aged brisket that was a savory sensation.
Leftover Brisket Melt Ingredients
- 1 loaf Halla bread
- Pat butter
- Gruyere cheese, shredded
- Leftover brisket (4-5 oz per sandwich)
- Minced green onion
- Barbecue sauce (your choice) **
- Hot sauce
** You can sprinkle some of Cuso’s Smoky Garlic Buffalo BBQ Rub onto the meat for even more zest.
- Slice the Halla bread with a Chef’s knife or bread knife.
- Lightly fry the Halla bread on an iron surface in melted butter.
- Slice up your brisket, using your good knife again, and turn that onto the same surface to make it nice and bubbly.
- Put some Gruyere cheese on one slice of the bread.
- Top with green onion and condiments.
- Put the other piece of bread on top.
- Sprinkle more Gruyere on the surface and let it get all melty.
- Put the Halla Bread on top, then use a spatula to neatly lift the whole thing off the grill.
There is nothing quite so versatile as the simple sandwich. I encourage you to tinker with this recipe. For example
- Alternative bread: Sourdough, Baguette, Rye, Brioche, Pumpernickel, Kaiser Rolls
- Alternative cheese: Cheddar, Monterey Jack, Pepper Jack, Provolone
- Potential condiments: pickles, bacon, onions, horseradish,
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Corn on the Cob seasoned with Cuso’s Dirt® BBQ Rub
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