There is no better way to use leftover brisket than in a pie! The juicy and succulent brisket with the crispy and flaky pastry is a match made in heaven.
This is my mom’s recipe, which she has been making for years, and she has finally allowed me to share it! The brisket is bathed in a rich, buttery gravy with mushrooms and plenty of garlic! Then topped with her homemade puff pastry.
You can use either leftover tri tip, leftover smoked brisket in this recipe, or braise your brisket in the oven. See my instructions below with photos so you know EXACTLY what you’re doing!
Close your eyes and just imagine juicy brisket covered in crispy and butter pastry….. UGH!!! It’s delicious!!!
Table of contents
What You’ll Need
- Brisket :
Grab your leftover smoked brisket and chop it into 2-3 cm pieces. Here is a recipe if you don’t have leftover brisket, Texas-style brisket - Mushrooms :
You will need at least 500 grams of button mushrooms. - Butter:
Pick up a stick of butter; you need a lot for this recipe. - Puff Pastry:
Homemade or fresh works well
My Brisket Pie Recipe
You’ll never be able to eat a frozen pie after trying my mom’s EPIC brisket pie recipe!
Step 1: How to Braise Your Brisket
To braise your beef, preheat your oven to 150°C. Then brown your brisket, put it aside, and fry off your vegetables.
Using Leftover Brisket?
Make sure you check if the brisket is still ok to eat. You can see how long brisket lasts here.
Step 2: Add Your Liquids and Cook
Then put your brisket back in the crockpot with the vegetables and add your stock, wine, vinegar, herbs, and garlic, and cook for 2 ½ hours. Once cooked, remove from the oven, drain (set aside this liquid), and cover your brisket.
Step 3: Chop Your Brisket
Once cooled, cut your brisket into 2cm -3cm pieces.
Step 4: Cook Off Your Mushrooms
Cook your mushrooms and garlic with butter, and add the flour. Cook until it’s nut brown.
Step 5: Make Your Gravy for The Brisket Pie
Once browned, add the leftover liquid from the brisket, the chopped brisket, parsley, and mustard to the mushroom mixture.
Step 6: Make Your Puff Pastry Lids
If you’re using frozen puff pastry, get it out of the freezer to defrost. If you’re using fresh puff pastry, roll it out and cut 6 rounds. Fill your pie dishes and cover with the pie lids
Step 7: Brush with Egg Wash and Bake!
Brush with an egg wash and pierce the top. And place in the oven for 30 minutes
Step 8: Enjoy Your Brisket Pie
Give them at least 30 minutes or until golden brown. See some of your ideas for sides for brisket pie below. Serve with your choice of side and enjoy!
How Long Do It Take to Bake a Brisket Pie?
You need to bake your brisket pie for at least 30 minutes or until golden brown. You also need to factor in whether your using leftover brisket or smoking one from scratch.
How Long Does It Take to Smoke a Brisket?
It will take around 1 hour and 30 minutes per pound (lb), of brisket at around 225°F – degrees. Wait until the internal temperature reaches 203°F. Then give it a poke with a probe, its move in and out easily and woobles like jelly, its ready to pull.
Quick Steps for Smoking Brisket
- Preheat the smoker and place your pan under the trays you plan to use
- Fill your smoker box with your preferred wood chips
- Once up to temperature, place your brisket in the smoker and insert the thermometer probe.
- You might notice the temperature stalls at 160°F if this happens. You can either wrap your brisket or turn up the temperature of your smoker.
- Once you reach 203°F give the brisket a poke with the probe, if you move in and out easily and have a good jiggle to it, you’re all done. Remove your brisket and place it in a cooler to rest. You want the temperature to come down to around 170°F.
Using a Charcoal or Gas Grill to Smoke?
- This a little more complex so follow my direction smoking on a charcoal grill here and smoking on a gas grill here.
Only Have a Kettle Grill?
- Everyone has a kettle grill and it super simple to smoke your brisket on it, just follow the directions to setting up your charcoal snake.
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What To Do With Your Leftover Brisket
Got extra leftover brisket?
Sides For Brisket Pie
Beef Brisket Pie
Equipment
- Oven
- Pie Dishes
Ingredients
- 1 Stick butter
- 500 gm large mushrooms
- 4 garlic cloves minced
- 100 gm plain flour
- 2 tbsp mustard
- 1 cups parsley coarsely chopped
- 2 sheet of puff pastry
- 1 egg yolk whisked
Braised Beef Brisket
- 1 piece of beef brisket
- 2 carrots sliced in rounds
- 2 onions diced
- 2.5 cups beef stock
- 300 ml red wine
- 120 ml red wine vinegar
- 2 fresh bay leaves
- 4 garlic cloves minced
Instructions
- To braise your beef, preheat your oven to 150°C. Brown your meat (2-4 minutes). Remove and caramelized your vegetables. Add then add the brisket back to the crockpot along with your stock, wine, vinegar, herbs, and garlic. Cover with butchers paper or baking paper. and cook for 2 ½ half hours. Once cooked remove from the oven, drain (set aside this liquid), and cover your brisket.
- Once cooled cut your brisket it into 2cm -3cm cubes.
- Cook your mushrooms and garlic with butter and add the flour and mustard slowly add in your cooking liquid from the brisket Cook until the mixture is light brown.
- Once browned, add the leftover liquid from the brisket, and some parsley to the mushroom mixture.
- If you're using frozen puff pastry, get it out of the freezer to defrost. If you're using fresh puff pastry, roll it out and cut 4 rounds of pastry.
- Turn your oven up to 250°F
- Fill your pie dishes and cover with the pie lids you cut out
- Brush with an egg wash and pierce the top. And place in the oven.
- Give them at least 30 minutes or until golden brown.
Notes
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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