Beef Brisket Pie (Mom’s EPIC way to use leftover brisket!)

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 that has been making it for years and has finally allowed me to share it!

The brisket is bathed in a juicy gravy full of butter, mushrooms, and plentily of garlic! Then topped with her homemade puff pastry.

There’s not a word around the table, then this is served up! Just full mouths and happy bellies! The only thing you need to watch for? The elbows and as everyone’s races for seconds!

You can use either leftover smoked brisket in this recipe or braise your brisket in the oven.

I’ve step-by-step 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!!!

What You’ll Need for This Brisket Pie;

  • Brisket :
    Grab your leftover smoked brisket and chop into 2-3 cm pieces
  • 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

How Easy is It Smoke a Brisket?

Smoking a brisket is easy if you follow the right directions!

Mom has smoked brisket in the past for this recipe. She just follows my instructions for smoking a brisket. She nails it every time!

It usually takes her 12 hours and she says that it is worth every minute for the flavor you get!

However, on this occasion, it was a last-minute request and she only had time to braise the brisket in the oven.

Tip for Smoking 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 gets to 203°F degrees. Then give it a poke with a probe, its move in and out easily and woobles like jelly, its ready to pull.
  • Ensure you give it a good rub.
    It is critical for the bark! Give the whole brisket a rub with your pick of seasonings, this is our favorite brisket rub recipe
  • To slice your brisket, you need to separate the point from the flat.
    Then you want to slice across the grain, just remember in the flat and the point, the grain runs in different directions

If you’re using an electric smoker, these are steps to follow;

  • 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 [places 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 a rest. You want the temperature to come down to around 170°F.

Using a charcoal or gas grill to smoke?

10 Steps for a Perfect Brisket Pie

You’ll never be able to eat a frozen pie after trying my mom’s EPIC brisket pie!

Step 1: 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, and 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 of pastry. 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.

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 the side of your choice and enjoy!

Brisket Pot Pie Recipe

Beef Brisket Pie

Looking for a way to use my leftover smoked brisket? Or plan on braising some brisket? This golden and flaky puff pastry brisket pie is the perfect way to satisfied the whole family
Prep Time25 mins
Cook Time3 hrs
Total Time3 hrs 25 mins
Course: main
Cuisine: American, Barbecue, bbq
Servings: 4
Calories: 556kcal
Author: Charlie
Cost: 15

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 f 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 carmalised 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 brisjet it into 2cm -3cm cubues.
  • 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 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

If you want to use smoked brisket but don't have a smoker, you can use your grill.

What Are The Best Sides for a Brisket Pie?

Glad, you asked! There are no better sides to a pie than mashed potato! But my mom takes sit to another level.

She uses sweet potato and wasabi!

It might sound like an odd combination, but give it a try. Just make sure you follow this instruction below and add more than butter than you’d like to admit.

Boil your sweet potato until tender. Mash and add 4 tablespoons of butter and 2 tsp of wasabi and a generous pinch of salt and pepper.

If you feel like getting really spicy, you could also try this recipe with jalapenos, Country Cleaver does a great version of it!

Make sure you also serve up some Texas beans. Add some smoky bacon to your beans, if you want to ramp up the flavor!

I hope you enjoy my mom’s friendly favorite brisket pie! Let me know what side you have with it!

Smoke on!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

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 adventures with you!

You can read more on our About Us page.

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