The weather in Canada is no joke. James has wardrobe changes between flannel and Hawaiian shirts in the same video! In all seriousness, these recipes all look great.
If you don't have a Sou vide, just put a thermometer in a pot of water. I use an infrared on an induction stove. Works well. On the leftover recipes, I was thinking on paper about having a food truck and what all could I make simply with pork shoulder. I made a flowchart, lol. Lots of possibilities!
Thanks for these recipes! One other way to enjoy leftover brisket is to take thick slices from the point and cook them as steaks as Steven Raichlen has in one of his books. Butter and shallot basting sauce as you cook/reheat the brisket steaks. Yummy.
Great video. I really enjoyed all the suggestions to use the leftovers. I definitely recommend sharpening your knives. Watching the parsley was hard to watch.
they all look amazing, James! we'd do the nachos & tacos for sure, the sammich, most probably, and the chili also looks bomb. I can really sub my way out of the Mac & cheese, so we'll skip that one, but it looks amazing!
Love the video on what to do with your leftover brisket if there is any, what is the name of that hot water machine and a pot filled with hot water do the same? I also have a food saving machine to seal the meat the way you did what is the name of that machine And love the video and don’t forget the spring a little piglet
They are pretty easy. You submerge it and turn it on to circulate water at whatever temp you want. In this case a few hours from frozen at 145f from memory
Following the theme of your Hawaiian shirt I recommend that you add Brisket Loco Moco to your repertoire of left-over dishes 🏝️ Perhaps some of your viewers will share their Loco Moco recipes for all of us to try
I have tried several times to sign up to the smoking dad bbq website and keep getting the same error message. "Oops! Something went wrong while submitting the form." please help as I would love to get the newsletter and the temp guide
All five of those dinners look wonderful James and will try them all after I get back into my house. So you have a small family and I have a perfect solution for that. We been living in a hotel for almost 2 years now while our house is being rebuilt, I have a wife and two Siberian Huskies that could spend some time with you to help reduce all that brisket from being left overs.
Quality video and well timed. I have enough brisket leftover to make those nachos. I’m going to use your recipe and add some pickled onion and fine diced jalapeño
EXCELLENT info! You are most correct. I bought a small one once. Never again! Poor quality and not very tasty.. I was a little embarrassed to serve it to friends.
Tortilla Chips, then light cheese, then meat, then salsa, then vegetables, then more cheese. You are welcome. Oh guacamole and sour cream after out of the oven.
My few briskets have been ok, at best. But considering the $$, I will buy another meat and get a much better dinner experience. I have tried brisket from other pitmasters and I have failed to find a decent brisket experience …. From Canada
The weather in Canada is no joke. James has wardrobe changes between flannel and Hawaiian shirts in the same video! In all seriousness, these recipes all look great.
Great way to keep eating brisket!
Brisket for days 😊
Brisket Mac & Cheese? Yes please!
thanks Al
Sous vide reheating is a great idea.
Those are some great looking recipes. I am definitely going to give these a try. Great video.
Thanks
If you don't have a Sou vide, just put a thermometer in a pot of water. I use an infrared on an induction stove. Works well.
On the leftover recipes, I was thinking on paper about having a food truck and what all could I make simply with pork shoulder. I made a flowchart, lol. Lots of possibilities!
Yuuuummmm! I was looking for some ideas, thank you! But now, you’re making me want to go smoke a couple of briskets to freeze haha 😂
I love it the video thanks im learning a lot from you..
Ditto!!
I'm so glad!
Thanks for these recipes! One other way to enjoy leftover brisket is to take thick slices from the point and cook them as steaks as Steven Raichlen has in one of his books. Butter and shallot basting sauce as you cook/reheat the brisket steaks. Yummy.
Great video. I really enjoyed all the suggestions to use the leftovers. I definitely recommend sharpening your knives. Watching the parsley was hard to watch.
Thank you!!
Welcome!
they all look amazing, James! we'd do the nachos & tacos for sure, the sammich, most probably, and the chili also looks bomb. I can really sub my way out of the Mac & cheese, so we'll skip that one, but it looks amazing!
Thanks Andrea
Brisket hash is a family favorite, as well as brisket over baked potatoes
I have that same foodsaver, i have had a foodsaver for 20 years. It’s a great device. I just bought a 40# box of boneless thighs and sealed it up.
Love the video on what to do with your leftover brisket if there is any, what is the name of that hot water machine and a pot filled with hot water do the same? I also have a food saving machine to seal the meat the way you did what is the name of that machine And love the video and don’t forget the spring a little piglet
its called a sous vide.. i bought the cheapest good rated one as i normally don't care for sous vide from amazon (inkbird)... amzn.to/3EBmGjr
Thank you James❤
Does this recipe work for a 1 pound brisket flat? 😂 Love those comments. Great video James!
If anyone could do it.. I have faith in you Steve
Our favourite is cottage pie with brisket. Anything that incorporates mashed potatoes is a good thing.
that sounds YUMMM! thanks for the suggestion!
oh i like that too
@@AndreaShinkI know, right?
@@SmokingDadBBQbut not enough to be top 5. I get it.
You just showed my brisket secret. When you freeze a brisket. Makes it tender. Unthaw and enjoy.
Do you think they're gonna come out with a connected Joe 3? I really want one but if they're coming out with A3I will wait.
I am hoping for the big Joe size most
Did you use the sous-vide to thaw / reheat or cook the brisket? How did you use the sous-vide?
They are pretty easy. You submerge it and turn it on to circulate water at whatever temp you want. In this case a few hours from frozen at 145f from memory
Following the theme of your Hawaiian shirt I recommend that you add Brisket Loco Moco to your repertoire of left-over dishes 🏝️
Perhaps some of your viewers will share their Loco Moco recipes for all of us to try
Love it!! Let’s hope they do
I have tried several times to sign up to the smoking dad bbq website and keep getting the same error message. "Oops! Something went wrong while submitting the form." please help as I would love to get the newsletter and the temp guide
we tested it and its working so maybe a browser thing, email your email address and or DM me on instagram and i can add you manually
Can you freeze left overs in vacuum packed bags?
Yes. These were all frozen first
All five of those dinners look wonderful James and will try them all after I get back into my house. So you have a small family and I have a perfect solution for that. We been living in a hotel for almost 2 years now while our house is being rebuilt, I have a wife and two Siberian Huskies that could spend some time with you to help reduce all that brisket from being left overs.
😅…. and agree with your comment, great video, ideas and recipes…..as always from James…
Quality video and well timed. I have enough brisket leftover to make those nachos. I’m going to use your recipe and add some pickled onion and fine diced jalapeño
EXCELLENT info! You are most correct. I bought a small one once. Never again! Poor quality and not very tasty.. I was a little embarrassed to serve it to friends.
Glad it was helpful!
Tortilla Chips, then light cheese, then meat, then salsa, then vegetables, then more cheese. You are welcome. Oh guacamole and sour cream after out of the oven.
My few briskets have been ok, at best. But considering the $$, I will buy another meat and get a much better dinner experience. I have tried brisket from other pitmasters and I have failed to find a decent brisket experience …. From Canada
Home run! How are you not 300 pounds??
its a lot of exercise lol
James, I love your videos but we have to work on your knife skills. 😂
We all have something we can work on 😊
@@SmokingDadBBQI bet “Stephen” is missing a fingertip or two…. Those that brag about knife skills usually are….