26+ Delicious Summer Beef Brisket Recipes for Every BBQ Lover

As the summer heat rolls in, there’s no better time to fire up the grill and indulge in the rich, smoky flavors of beef brisket.

Whether you’re hosting a backyard BBQ, enjoying a picnic with friends, or simply craving a comforting meal on a warm evening, brisket is always a crowd-pleaser.

The beauty of this cut of beef lies not only in its tender, juicy texture but also in its versatility.

From slow-cooked masterpieces to quick, grill-ready creations, beef brisket can be transformed into a wide range of dishes to suit every taste.

In this collection of 26+ summer beef brisket recipes, we’ve gathered an exciting mix of options that will take your summer meals to new heights.

From classic BBQ brisket to creative twists like brisket tacos, quesadillas, and even salads, you’ll find the perfect recipe for every occasion.

So, grab your tongs, fire up the grill, and get ready to explore some mouthwatering ways to enjoy brisket this summer!

26+ Delicious Summer Beef Brisket Recipes for Every BBQ Lover

Summer is all about enjoying great food, good company, and the perfect weather for grilling.

With these 26+ summer beef brisket recipes, you’re armed with plenty of options to impress your friends and family at your next BBQ or picnic.

Whether you’re looking to keep things classic with a smoky brisket on the grill or craving something unique like brisket-stuffed avocados or a tropical mango salsa topping, there’s no shortage of delicious and creative ways to cook this tender cut of beef.

Smoked Texas-Style Brisket with Coffee Rub

Nothing screams summer BBQ like a slow-smoked Texas brisket.

This recipe enhances the rich flavor of the beef with a bold coffee-based rub and slow smoking, making it the perfect centerpiece for any sunny-day cookout.

Ingredients:

• 1 (10–12 lb) whole packer beef brisket, trimmed
• 2 tbsp olive oil
• 3 tbsp coarse kosher salt
• 2 tbsp freshly ground black pepper
• 2 tbsp ground coffee
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Wood chips (oak or hickory) for smoking

Instructions:

1. Prepare the brisket: Rub olive oil over the brisket. In a bowl, mix salt, pepper, coffee, paprika, garlic powder, and onion powder. Generously coat the brisket with the rub, pressing it into the meat. Let it rest in the refrigerator, uncovered, for 8–12 hours (or overnight).
2. Preheat smoker: Set your smoker to 225°F with indirect heat. Add wood chips for flavor.
3. Smoke the brisket: Place the brisket fat-side up in the smoker. Smoke until the internal temperature reaches 165°F (about 6 hours), spritzing with water every hour to maintain moisture.
4. Wrap and continue: Wrap the brisket in butcher paper or foil and continue smoking until the internal temperature reaches 200–205°F (another 4–6 hours).
5. Rest: Let the brisket rest, wrapped, for at least 1 hour before slicing against the grain.

The deeply savory coffee rub and low-and-slow smoking technique make this brisket unforgettable.

The bark forms a rich, flavorful crust while the interior stays juicy and tender — ideal for slicing up and serving with grilled corn, coleslaw, and your favorite BBQ sauce.

Sweet and Tangy BBQ Brisket Sliders

These mini brisket sliders are packed with flavor and ideal for casual summer parties or picnics.

Slow-cooked with a sweet and tangy sauce, the brisket becomes irresistibly tender and shreds beautifully onto soft slider buns.

Ingredients:

• 3–4 lb beef brisket
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup BBQ sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp chili flakes (optional)
• Slider buns
• Pickled red onions and coleslaw (optional toppings)

Instructions:

1. Season the brisket: Rub the brisket with olive oil, salt, and pepper.
2. Make the sauce: In a bowl, combine BBQ sauce, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, and chili flakes.
3. Slow-cook: Place brisket in a slow cooker and pour sauce over it. Cover and cook on low for 8–10 hours or until fork-tender.
4. Shred the meat: Remove the brisket and shred it with two forks. Return meat to the sauce and stir to coat evenly.
5. Assemble sliders: Toast slider buns, spoon brisket onto each, and top with pickled onions and coleslaw if desired.

These sliders are a hit with kids and adults alike, offering a perfect balance of sweetness, tanginess, and smokiness.

Their small size makes them easy to serve at gatherings, and the tender meat practically melts in your mouth.

Grilled Brisket Tacos with Fresh Lime Slaw

For a lighter take on summer brisket, these grilled brisket tacos are paired with a zesty lime slaw and served in warm tortillas for a fresh, vibrant twist on traditional BBQ.

Ingredients:

• 2–3 lb beef brisket
• 2 tbsp olive oil
• 2 tsp cumin
• 2 tsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder
• Corn or flour tortillas

For the lime slaw:

• 2 cups shredded cabbage
• 1/4 cup chopped cilantro
• Juice of 2 limes
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. Season the brisket: Combine olive oil, cumin, paprika, salt, pepper, and chili powder. Rub all over the brisket and let it marinate for at least 2 hours (overnight for best results).
2. Grill the brisket: Preheat grill to medium heat. Sear brisket over direct heat for 4–5 minutes per side to create char. Move to indirect heat and grill for 1.5–2 hours, covered, until tender.
3. Make the slaw: Toss cabbage, cilantro, lime juice, olive oil, and salt. Chill until ready to serve.
4. Slice and serve: Slice brisket thinly across the grain. Serve in warmed tortillas topped with lime slaw and a squeeze of extra lime juice.

These tacos are bright, refreshing, and full of bold flavors.

The citrusy slaw perfectly complements the smokiness of the brisket, making this dish feel light and vibrant—perfect for poolside dinners or beachside bonfires.

Korean BBQ Brisket with Sesame Cucumber Salad

This Korean-inspired brisket is packed with sweet, savory, and umami-rich flavors.

Marinated in a blend of soy sauce, garlic, and brown sugar, then grilled to perfection, it pairs beautifully with a refreshing sesame cucumber salad.

Ingredients:

• 3 lb beef brisket (flat cut)
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp rice vinegar
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame seeds (for garnish)
• Green onions (for garnish)

For the sesame cucumber salad:

• 2 cups cucumber, thinly sliced
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 tsp soy sauce
• 1 tbsp sesame seeds

Instructions:

1. Marinate the brisket: In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang. Place the brisket in a large resealable bag or shallow dish and pour the marinade over it. Let it marinate for 4–6 hours, or overnight for the best flavor.
2. Prepare the cucumber salad: Combine all the salad ingredients in a bowl and toss to coat. Let it chill in the fridge while you prepare the brisket.
3. Grill the brisket: Preheat the grill to medium-high heat. Remove the brisket from the marinade and grill for 4–5 minutes per side to achieve a crispy, caramelized exterior.
4. Slice and serve: Let the brisket rest for 10 minutes before slicing thinly against the grain. Serve with the sesame cucumber salad and garnish with sesame seeds and green onions.

This Korean BBQ brisket brings a deliciously sweet and spicy flavor profile to your summer spread, while the cool cucumber salad adds a crisp, refreshing contrast.

The smoky brisket and tangy salad together create a perfect harmony of flavors.

Brisket and Avocado Salad with Chipotle Ranch Dressing

For a lighter, more refreshing take on brisket, this salad combines smoky, tender brisket with creamy avocado and a zesty chipotle ranch dressing, making it the perfect summer lunch or dinner.

Ingredients:

• 2 lb beef brisket
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, etc.)
• 2 ripe avocados, diced
• 1/2 red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup cilantro, chopped

For the chipotle ranch dressing:

• 1/2 cup ranch dressing
• 1-2 tbsp chipotle peppers in adobo sauce, minced
• 1 tbsp lime juice
• Salt to taste

Instructions:

1. Season the brisket: Rub olive oil, smoked paprika, cumin, garlic powder, salt, and pepper all over the brisket. Let it sit for at least 30 minutes to marinate.
2. Cook the brisket: Grill or sear the brisket on all sides to develop a crispy, flavorful crust. Then, lower the heat or move it to indirect heat and cook until it reaches an internal temperature of 200°F (about 4–5 hours for slow cooking). Let it rest for 15 minutes before slicing thinly against the grain.
3. Make the dressing: In a bowl, combine ranch dressing, minced chipotle peppers, lime juice, and salt. Stir until smooth and well-combined.
4. Assemble the salad: On a large platter, arrange the mixed greens, avocado, red onion, tomatoes, and cilantro. Top with the sliced brisket and drizzle with chipotle ranch dressing.

This salad offers a perfect balance of smoky, savory brisket and creamy avocado, with the kick of chipotle ranch dressing bringing everything together.

It’s light but filling, making it perfect for a summer meal on a hot day.

Brisket and Pineapple Skewers with Spicy Marinade

These juicy, flavorful brisket and pineapple skewers are a tropical twist on classic BBQ.

The sweetness of pineapple pairs wonderfully with the smoky, spicy brisket, making these skewers perfect for grilling on a summer day.

Ingredients:

• 2 lb beef brisket, cut into cubes
• 1 cup fresh pineapple, cut into cubes
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tbsp sriracha sauce
• 1 tbsp lime juice
• 1 tsp ground cumin
• Salt and pepper to taste
• Skewers (soaked if wooden)

Instructions:

1. Marinate the brisket: In a bowl, whisk together soy sauce, olive oil, honey, sriracha, lime juice, cumin, salt, and pepper. Add the brisket cubes and mix well, ensuring they are all coated. Let it marinate for at least 2 hours or overnight.
2. Prepare the skewers: Thread the brisket and pineapple cubes onto the skewers, alternating between the two.
3. Grill the skewers: Preheat the grill to medium-high heat. Grill the skewers for 4–5 minutes per side, or until the brisket is cooked through and has a nice char.
4. Serve: Remove from the grill and serve immediately with a side of rice or a light salad.

These brisket and pineapple skewers offer a unique sweet and savory combo that’s bursting with summer flavor.

The spicy marinade gives the brisket a fiery kick, while the pineapple adds a refreshing sweetness, making them irresistible for any BBQ spread.

Citrus-Marinated Brisket Lettuce Wraps

These light and refreshing brisket lettuce wraps are infused with bright citrus flavors, making them a perfect low-carb, high-flavor option for warm-weather meals.

Crisp butter lettuce acts as the wrap, letting the marinated brisket and fresh toppings shine.

Ingredients:

• 2–3 lb beef brisket
• 1/4 cup orange juice
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Butter lettuce leaves (for serving)
• Toppings: shredded carrots, sliced radish, fresh cilantro, avocado slices

Instructions:

1. Marinate the brisket: Combine orange juice, lime juice, soy sauce, olive oil, garlic, cumin, paprika, salt, and pepper in a bowl. Add brisket and coat thoroughly. Marinate for 4–6 hours or overnight.
2. Grill or sear the brisket: Grill over medium heat for 4–5 minutes per side to sear, then continue cooking over indirect heat for 2–3 hours until tender. Let it rest, then slice thinly.
3. Assemble wraps: Fill lettuce leaves with brisket slices and top with your choice of fresh toppings like carrots, radish, avocado, and cilantro.

These lettuce wraps are light yet satisfying, with a tangy marinade that complements the beef’s richness.

They’re great for poolside lunches or as a refreshing starter at a summer gathering.

Caribbean Jerk Brisket with Grilled Mango Salsa

Bring the island vibes to your summer BBQ with this Caribbean jerk-style brisket, rubbed in bold spices and served with a charred mango salsa.

The combination of spicy, sweet, and smoky is irresistible.

Ingredients:

• 3 lb beef brisket
• 2 tbsp olive oil
• 2 tsp allspice
• 1 tsp cinnamon
• 1 tsp cayenne pepper
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste

For the grilled mango salsa:

• 1 ripe mango, peeled and sliced
• 1/2 red onion, sliced
• 1 small red chili, minced
• Juice of 1 lime
• 1 tbsp chopped cilantro
• Salt to taste

Instructions:

1. Rub the brisket: Mix all dry spices together, add olive oil, and rub the mixture generously over the brisket. Let marinate for at least 2 hours.
2. Grill the brisket: Sear over high heat for 3–4 minutes per side, then grill over indirect heat for 3–4 hours until tender.
3. Make the salsa: Grill mango slices and red onion until charred. Dice them, then mix with chili, lime juice, cilantro, and salt.
4. Serve: Slice brisket and top with grilled mango salsa.

This dish packs bold Caribbean flavors that feel right at home during summer.

The spicy rub contrasts beautifully with the smoky-sweet mango salsa, making every bite an explosion of flavor.

Brisket Mac and Cheese Grilled Sandwiches

This indulgent summer comfort food fuses smoky brisket, creamy mac and cheese, and crispy grilled bread into one epic sandwich.

It’s a showstopper at casual cookouts or when you’re craving something over-the-top and satisfying.

Ingredients:

• 2–3 cups cooked, shredded beef brisket (leftover or freshly made)
• 2 cups prepared macaroni and cheese (homemade or store-bought)
• 8 slices thick-cut bread (Texas toast or sourdough)
• 4 tbsp butter
• Optional: pickled jalapeños, BBQ sauce, or cheddar slices

Instructions:

1. Assemble sandwiches: Spread mac and cheese on four slices of bread. Top with brisket, optional jalapeños or cheddar, then the second slice of bread.
2. Butter and grill: Butter the outsides of each sandwich. Grill on a skillet or griddle over medium heat for 3–4 minutes per side, pressing lightly, until golden and crisp.
3. Serve: Slice in half and enjoy with a cold drink and maybe a side of pickles or slaw.

This sandwich is a decadent twist on BBQ leftovers, turning brisket and mac into something truly crave-worthy.

The crisp grilled bread, creamy cheese, and smoky meat make it an unforgettable comfort dish that’s best enjoyed outdoors.

Brisket-Stuffed Peppers with Chipotle and Corn

These hearty brisket-stuffed peppers are bursting with smoky, spicy flavors and make a perfect summertime meal.

The tender brisket combined with roasted corn and a hint of chipotle creates a mouthwatering filling for fresh bell peppers.

Ingredients:

• 2 lb beef brisket (cooked and shredded)
• 4 large bell peppers (any color)
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup black beans, drained and rinsed
• 1/2 cup diced tomatoes
• 1 tbsp chipotle pepper in adobo sauce, minced
• 1 tsp cumin
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro (for garnish)

Instructions:

1. Prepare the peppers: Cut the tops off the bell peppers and remove the seeds. Set them aside.
2. Cook the filling: In a skillet, heat olive oil over medium heat. Add corn, black beans, and diced tomatoes. Stir in cumin and chipotle, and cook for 5–7 minutes until the mixture is heated through.
3. Stuff the peppers: Mix the shredded brisket with the corn mixture. Season with salt and pepper, then stuff the peppers with the filling. Top each pepper with shredded cheddar cheese.
4. Roast: Preheat the oven to 375°F. Place the stuffed peppers in a baking dish and bake for 20–25 minutes until the peppers are tender and the cheese is melted and bubbly.
5. Serve: Garnish with fresh cilantro before serving.

These brisket-stuffed peppers are a great way to enjoy a filling, flavorful dish without turning on the grill.

The smoky brisket pairs beautifully with the sweetness of the corn and the heat from the chipotle, making this a standout summer meal.

Brisket-Glazed Ribs

For a fusion of BBQ classics, these brisket-glazed ribs take slow-cooked beef ribs to the next level.

The homemade brisket glaze adds a rich, smoky, and slightly tangy flavor, making the ribs perfectly juicy and caramelized.

Ingredients:

• 2 racks of beef ribs
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cup leftover brisket (shredded)
• 1/2 cup BBQ sauce
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Fresh parsley (for garnish)

Instructions:

1. Prep the ribs: Preheat your oven to 300°F. Rub the ribs with olive oil, salt, and pepper. Place them on a baking sheet and cover tightly with foil. Bake for 2.5–3 hours until the ribs are tender.
2. Make the brisket glaze: In a small saucepan, combine the shredded brisket, BBQ sauce, apple cider vinegar, honey, smoked paprika, and cayenne pepper. Simmer over low heat for 10 minutes, stirring occasionally, until the sauce thickens.
3. Glaze the ribs: Once the ribs are cooked and tender, remove them from the oven. Brush the brisket glaze generously over both sides of the ribs.
4. Finish on the grill: Preheat your grill to medium-high heat. Place the ribs on the grill and cook for 5–7 minutes per side, basting with more glaze, until they are caramelized and lightly charred.
5. Serve: Garnish with fresh parsley and serve with coleslaw or roasted vegetables.

The brisket glaze adds a new depth of flavor to these ribs, transforming them into a unique BBQ dish that’s sure to impress your guests.

The smoky glaze creates a beautiful crust, while the meat remains tender and juicy.

Brisket Tostadas with Avocado and Salsa Verde

These crisp and crunchy tostadas are topped with tender shredded brisket, fresh avocado, and tangy salsa verde.

They make for a fun, flavorful summer meal that’s perfect for casual gatherings or taco nights.

Ingredients:

• 2 lb cooked brisket, shredded
• 6 tostada shells (store-bought or homemade)
• 1 cup salsa verde (store-bought or homemade)
• 2 ripe avocados, diced
• 1/2 cup fresh cilantro, chopped
• 1/4 red onion, thinly sliced
• 1/2 cup crumbled queso fresco
• Lime wedges (for serving)
• Salt and pepper to taste

Instructions:

1. Prepare the toppings: In a bowl, toss together the diced avocado, cilantro, and red onion. Season with a pinch of salt and pepper. Set aside.
2. Assemble the tostadas: Lay the tostada shells on a serving platter. Spoon a generous amount of salsa verde over each shell. Then, top with the shredded brisket.
3. Top with avocado mixture: Add a spoonful of the avocado, onion, and cilantro mixture on top of the brisket.
4. Finish and serve: Sprinkle each tostada with crumbled queso fresco. Serve with lime wedges on the side for an extra burst of citrus.

These brisket tostadas are a fun, light, and delicious meal that’s perfect for a hot summer day.

The combination of crispy tostada shells, savory brisket, creamy avocado, and tangy salsa verde makes each bite a satisfying treat.

Brisket Chili with Roasted Sweet Potatoes

This hearty brisket chili is the ultimate comfort food for cool summer evenings.

The tender brisket combined with roasted sweet potatoes, beans, and rich, smoky spices makes for a filling and flavorful dish.

Ingredients:

• 2 lb beef brisket, cut into cubes
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 2 sweet potatoes, peeled and cubed
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp cinnamon
• 4 cups beef broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Roast the sweet potatoes: Preheat your oven to 400°F. Toss sweet potato cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20–25 minutes, or until tender and lightly caramelized.
2. Cook the brisket: In a large pot, heat olive oil over medium heat. Brown the brisket cubes on all sides, then remove and set aside.
3. Sauté the vegetables: In the same pot, add onion, garlic, and bell pepper. Cook for 5–7 minutes until softened. Stir in chili powder, smoked paprika, cumin, and cinnamon, and cook for another 1 minute.
4. Simmer the chili: Add the diced tomatoes, beans, roasted sweet potatoes, beef broth, and brisket to the pot. Bring to a boil, then lower the heat and simmer for 45 minutes, or until the chili is thickened and the flavors have melded.
5. Serve: Garnish with fresh cilantro and serve with crusty bread or cornbread.

This brisket chili is the perfect balance of smoky, savory, and slightly sweet flavors.

The roasted sweet potatoes add a wonderful depth of flavor, making it a hearty and comforting dish for any summer evening.

Brisket and Peach BBQ Flatbreads

This recipe combines the smoky richness of brisket with the sweetness of ripe peaches for a unique, seasonal twist on BBQ flatbreads.

The crisp flatbread, tangy BBQ sauce, and fresh toppings make this a fun and flavorful summer meal.

Ingredients:

• 2 lb cooked brisket, shredded
• 4 flatbreads (store-bought or homemade)
• 1/2 cup BBQ sauce (your favorite brand or homemade)
• 2 ripe peaches, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled goat cheese
• 1/4 cup fresh basil leaves
• Olive oil (for brushing)

Instructions:

1. Preheat the grill: Heat your grill to medium-high. Brush the flatbreads with a thin layer of olive oil.
2. Grill the flatbreads: Place the flatbreads on the grill and cook for 2–3 minutes per side, until lightly crisped and golden. Remove from the grill.
3. Assemble the flatbreads: Brush each flatbread with BBQ sauce. Top with shredded brisket, sliced peaches, red onion, and crumbled goat cheese.
4. Grill again: Place the assembled flatbreads back on the grill and cook for an additional 2–3 minutes, until the cheese melts and everything is heated through.
5. Garnish and serve: Remove from the grill and top with fresh basil. Serve immediately with a side of crisp salad or roasted vegetables.

The combination of smoky brisket and sweet peaches offers a perfect contrast of flavors.

The crispy flatbread acts as the ideal base, while the tangy BBQ sauce ties everything together, making this a fresh and exciting summer dish.

Brisket Tacos with Pineapple-Habanero Salsa

These flavorful brisket tacos are topped with a fiery pineapple-habanero salsa, giving them a perfect balance of smoky, spicy, and sweet.

They’re the ideal taco option for summer BBQs or casual weeknight dinners.

Ingredients:

• 2 lb cooked brisket, shredded
• 12 small corn tortillas
• 1 cup fresh pineapple, diced
• 1 habanero pepper, finely chopped
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Sour cream or crema (for topping)

Instructions:

1. Prepare the salsa: In a bowl, combine diced pineapple, chopped habanero, red onion, cilantro, lime juice, salt, and pepper. Stir to combine and let sit for 10 minutes to allow the flavors to meld.
2. Warm the tortillas: Heat the tortillas on a skillet or grill for about 30 seconds on each side until warm and slightly charred.
3. Assemble the tacos: Place a generous amount of shredded brisket on each tortilla. Top with the pineapple-habanero salsa and a dollop of sour cream or crema.
4. Serve: Serve the tacos immediately with extra lime wedges and fresh cilantro for garnish.

The sweet and spicy salsa on these tacos adds a burst of flavor that perfectly complements the smoky brisket.

The heat from the habanero gives each bite an extra kick, making these tacos perfect for a summer fiesta.

Brisket and Avocado Quesadillas with Cilantro Lime Crema

These quesadillas are packed with tender brisket and creamy avocado, all melted together with cheese in a perfectly crispy tortilla.

Paired with a refreshing cilantro lime crema, they make for a flavorful and easy summer dinner or snack.

Ingredients:

• 2 lb cooked brisket, shredded
• 8 flour tortillas
• 1 avocado, diced
• 1 cup shredded Mexican cheese blend
• 1/2 cup chopped fresh cilantro
• 1/2 cup sour cream
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the crema: In a small bowl, combine sour cream, cilantro, lime juice, salt, and pepper. Mix until smooth and set aside.
2. Assemble the quesadillas: On four of the tortillas, layer shredded brisket, diced avocado, and shredded cheese. Top with the remaining tortillas.
3. Cook the quesadillas: Heat olive oil in a skillet over medium heat. Place the quesadillas in the skillet and cook for 3–4 minutes per side, pressing down gently, until golden and the cheese is melted.
4. Serve: Slice the quesadillas into wedges and serve with cilantro lime crema for dipping.

These quesadillas are a great way to use up leftover brisket and bring together creamy, cheesy, and savory flavors in a way that’s perfect for summer.

The cilantro lime crema adds a zesty and fresh contrast to the richness of the brisket.

Brisket and Pineapple Slaw Sandwiches

This tangy and sweet sandwich combines smoky brisket with a refreshing pineapple slaw, making for a vibrant and mouthwatering meal.

Perfect for picnics or casual get-togethers, these sandwiches are a hit with all ages.

Ingredients:

• 2 lb cooked brisket, shredded
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/2 cup fresh pineapple, diced
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• Salt and pepper to taste
• 4 sandwich rolls (or brioche buns)
• Pickles (optional)

Instructions:

1. Make the pineapple slaw: In a bowl, combine shredded cabbage, carrots, diced pineapple, mayonnaise, apple cider vinegar, honey, salt, and pepper. Toss well to combine and refrigerate until ready to serve.
2. Prepare the brisket: Warm the shredded brisket in a skillet over low heat, or in the microwave for 1–2 minutes until heated through.
3. Assemble the sandwiches: Slice the sandwich rolls and layer them with a generous portion of the brisket. Top with a scoop of pineapple slaw and pickles if desired.
4. Serve: Close the sandwiches and serve immediately with a side of chips or a light salad.

The combination of smoky brisket and sweet, tangy pineapple slaw is perfect for summer.

These sandwiches are both refreshing and satisfying, with a delicious balance of flavors that everyone will love.

Brisket Stuffed Portobello Mushrooms

These large, meaty portobello mushrooms are the perfect vessel for stuffing with tender brisket, melted cheese, and a savory garlic butter sauce.

Baked to perfection, they make a hearty and unique summer dinner option.

Ingredients:

• 4 large portobello mushroom caps, cleaned and stems removed
• 2 cups cooked brisket, shredded
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 tbsp butter
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven: Preheat your oven to 375°F.
2. Prepare the garlic butter: In a small saucepan, melt butter and olive oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Brush the mushroom caps with the garlic butter and season with salt and pepper.
3. Stuff the mushrooms: Place the mushrooms on a baking sheet. Fill each mushroom cap with shredded brisket, then top with mozzarella and Parmesan cheese.
4. Bake: Bake the stuffed mushrooms for 15–20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
5. Serve: Garnish with fresh parsley and serve immediately.

These brisket-stuffed portobello mushrooms are a satisfying, low-carb meal that brings together savory brisket, creamy cheese, and the earthy flavor of mushrooms.

It’s a great option for a lighter summer dinner or an impressive appetizer.

Brisket and Roasted Veggie Bowls

These brisket and roasted veggie bowls are a perfect balance of smoky brisket, colorful roasted vegetables, and a zesty dressing.

They’re customizable and make for an easy and healthy summer meal, perfect for a quick dinner or meal prep.

Ingredients:

• 2 lb cooked brisket, shredded
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup cooked quinoa (or rice)
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tsp honey
• 1 tbsp water (to thin dressing)
• Fresh parsley for garnish

Instructions:

1. Roast the veggies: Preheat your oven to 400°F. Toss broccoli, bell pepper, and zucchini in olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20–25 minutes, until tender and slightly crispy.
2. Prepare the dressing: In a small bowl, whisk together tahini, lemon juice, honey, and water until smooth. Add more water if necessary to reach your desired consistency.
3. Assemble the bowls: Divide quinoa (or rice) among serving bowls. Top with a generous amount of shredded brisket, roasted veggies, and a drizzle of tahini dressing.
4. Serve: Garnish with fresh parsley and serve immediately.

These bowls are a vibrant and healthy way to enjoy brisket, combining smoky meat with the freshness of roasted vegetables and a creamy dressing.

They’re perfect for meal prep or a filling dinner.

Brisket Sliders with Sweet BBQ Sauce

Mini brisket sliders with a sweet BBQ sauce are the ultimate party food.

These little sandwiches are packed with flavor and ideal for summer gatherings, game days, or casual family meals.

Ingredients:

• 2 lb cooked brisket, shredded
• 12 slider buns
• 1 cup BBQ sauce (preferably sweet variety)
• 1/2 cup coleslaw (store-bought or homemade)
• Pickles for garnish
• Fresh cilantro for garnish (optional)

Instructions:

1. Prepare the brisket: In a saucepan, heat the shredded brisket with BBQ sauce over medium heat for 5–7 minutes, until heated through and well-coated with sauce.
2. Assemble the sliders: Slice the slider buns in half and place the bottom halves on a platter. Spoon a generous amount of the BBQ brisket onto each bun.
3. Top the sliders: Add a small scoop of coleslaw to each sandwich, then top with a pickle and fresh cilantro, if desired.
4. Serve: Place the top half of the buns on each slider and serve immediately with a side of chips or fresh fruit.

These brisket sliders are perfect for any occasion and are sure to be a crowd-pleaser.

The sweet BBQ sauce and creamy coleslaw pair perfectly with the tender brisket, making these mini sandwiches a must-try for your summer parties.

Brisket Tostada Salad

A fun and fresh twist on a classic taco salad, this brisket tostada salad features crispy tortilla chips, tangy salsa, and flavorful brisket, all tossed together for a light yet satisfying meal.

Ingredients:

• 2 lb cooked brisket, shredded
• 4 large flour tortillas (for tostada shells)
• 2 cups romaine lettuce, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup shredded cheddar cheese
• 1/4 cup salsa
• 1/4 cup sour cream
• 1/2 avocado, diced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Make the tostada shells: Preheat your oven to 400°F. Brush the tortillas with a light coat of olive oil and bake for 8–10 minutes, flipping halfway, until crispy and golden. Alternatively, fry them in a skillet until crispy.
2. Prepare the salad: In a large bowl, toss together the romaine lettuce, cherry tomatoes, red onion, and shredded cheddar cheese.
3. Assemble the salad: Place the crispy tostada shells on serving plates and break them into pieces. Layer the salad mixture on top of the broken tortillas.
4. Top with brisket: Spoon a generous amount of the warm shredded brisket over the salad, then drizzle with salsa and sour cream.
5. Serve: Garnish with diced avocado, cilantro, and lime wedges. Serve immediately.

This brisket tostada salad is a perfect combination of crunchy, savory, and fresh flavors.

The crispy tortilla shells provide a satisfying base, while the tender brisket, creamy avocado, and tangy salsa elevate the dish to a delicious summer meal.

Brisket-Stuffed Avocados

These brisket-stuffed avocados are a refreshing, low-carb option that pairs the smoky richness of brisket with the creamy texture of ripe avocado.

They make for an excellent appetizer, snack, or light meal, especially on a warm summer day.

Ingredients:

• 2 lb cooked brisket, shredded
• 4 ripe avocados
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Crumbled queso fresco for garnish (optional)

Instructions:

1. Prepare the avocados: Cut the avocados in half and remove the pits. Scoop out a bit of the flesh to create more room for the filling, and set aside.
2. Prepare the brisket mixture: In a bowl, combine shredded brisket, diced tomatoes, red onion, cilantro, lime juice, olive oil, salt, and pepper. Toss to combine.
3. Stuff the avocados: Spoon the brisket mixture into each avocado half, filling them generously.
4. Serve: Top with crumbled queso fresco and garnish with additional cilantro if desired. Serve immediately.

These brisket-stuffed avocados are a delightful combination of creamy and smoky flavors.

They’re perfect for a light summer lunch or as a show-stopping appetizer at your next BBQ.

Brisket and Mango Salsa Tacos

These brisket tacos are topped with a fresh and vibrant mango salsa, making them a tropical delight for your summer gatherings.

The sweetness of the mango perfectly balances the smoky brisket, offering a refreshing twist on a classic.

Ingredients:

• 2 lb cooked brisket, shredded
• 12 small corn tortillas
• 1 mango, diced
• 1/2 red onion, finely diced
• 1 jalapeño, minced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• Sour cream or crema (optional)

Instructions:

1. Prepare the mango salsa: In a bowl, combine diced mango, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Mix well and set aside to allow the flavors to meld.
2. Warm the tortillas: Heat the corn tortillas in a skillet or grill for about 30 seconds per side until warm and slightly charred.
3. Assemble the tacos: Place a generous amount of shredded brisket on each tortilla and top with the fresh mango salsa.
4. Serve: Add a dollop of sour cream or crema if desired and serve immediately with lime wedges on the side.

The sweet and spicy mango salsa adds a perfect contrast to the smoky brisket in these tacos.

The combination of fresh flavors makes these tacos ideal for a vibrant summer meal.

Brisket Banh Mi Sandwiches

These brisket Banh Mi sandwiches are a fusion of traditional Vietnamese flavors and smoky brisket.

The crisp pickled vegetables, cilantro, and spicy sriracha mayo add a fresh and zesty touch to the tender brisket, creating a unique and delicious summer sandwich.

Ingredients:

• 2 lb cooked brisket, shredded
• 4 baguettes or sub rolls
• 1/2 cup pickled carrots and daikon radish (store-bought or homemade)
• 1/2 cucumber, thinly sliced
• 1/4 cup fresh cilantro leaves
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tbsp soy sauce
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Prepare the sriracha mayo: In a small bowl, combine mayonnaise, sriracha sauce, soy sauce, lime juice, salt, and pepper. Stir until smooth and set aside.
2. Assemble the sandwiches: Slice the baguettes or sub rolls lengthwise and lightly toast them. Spread a generous amount of sriracha mayo on the inside of the rolls.
3. Fill the sandwiches: Layer the shredded brisket on the bottom of each roll. Top with pickled carrots and daikon, cucumber slices, and fresh cilantro.
4. Serve: Close the sandwiches and serve immediately.

These brisket Banh Mi sandwiches bring together smoky brisket with tangy, spicy, and crunchy toppings, offering a fresh and exciting twist on a traditional sandwich.

They’re perfect for a summer picnic or as a fun alternative to your typical BBQ sandwich.