Smoked Brisket & Brussels Sprouts Hash
If you read my most recent recipe for Guinness Lamb Stew, you know that I was in the mood to come up with a few alternate dishes for St. Patrick’s Day this year to the traditional Corned Beef & Cabbage. I decided to smoke brisket on my Traeger and serve it with Brussels Sprouts which are after all, mini versions of cabbage. This Brisket & Brussels Sprouts Hash is my ode to the morning after St. Patrick’s Day. It’s a great way to use up some delicious leftovers from the previous night and use them to create an entirely new dish…for breakfast! So, if you enjoyed a few adult beverages this year for St. Patty’s Day, this Brisket & Brussels Sprouts Hash is going to hit the spot!
There are many opinions of how to smoke the perfect brisket. It’s everyone’s quest to master the skill because it’s not an easy task to get perfectly juicy brisket and if it’s tough or dry, it’s less than ideal. I love smoking foods on my Traeger because it’s so easy, holds precise temp and it really is set it and forget it. The wood-fired flavor adds a nice touch to everything I smoke, and I’ve been smoking much more that typical BBQ foods out on my Traeger lately.
First, I’ll tell you my process for smoking the brisket. It was about 5 lbs. and I rubbed the entire brisket with Meat Church Holy Cow, it’s one of my favorite rubs and helps the brisket develop a beautiful mahogany colored bark. I set my Traeger to 225F and placed the brisket on it, fat cap side down. Some people smoke it fat side up, I prefer fat side down. After about 5 hours of smoking, I checked the temp with a meat thermometer, and it was right at 160F. Time to pull it off, double wrap in foil (or butcher paper, but it can be a challenge with the juices) and put it back on at 225F until it hits an internal temp of about 205F which takes another couple of hours. If you have a probe you can leave in that alerts you when it hits temp, it’s very helpful! Then I placed the entire brisket, still wrapped into a cooler and closed the lid to let it rest for about 1-1/2 hours.
Smoking a brisket is definitely a project, it’s a labor of love. But if you get it just right, it’s amazing! Now that we are caught up, what to do with the leftovers after so much time and energy? Don’t let them go to waste! Simply cube up the leftover brisket and toss it in a few Tbsp. of your favorite BBQ sauce. Add it to the hash with crispy potatoes and brussel sprouts with a little smoky paprika and spicy cayenne, top it with a few eggs and you’ve got yourself an amazing “morning after” breakfast or brunch! It’s magically delicious!
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Course
Breakfast
Cuisine
Irish
Servings
4-6 servings
Ingredients
1 lb. smoked Brisket
3 Tbsp. BBQ sauce of choice
Extra Virgin Olive Oil
2-4 Tbsp. butter, divided
1 yellow onion, diced
2 garlic cloves, minced
15 brussels sprouts, cleaned and quartered
½ red bell pepper, chopped into bite sized pieces
2 Russet Potatoes – par baked and diced
Kosher Salt & black pepper
1 tsp. smoked paprika
1/8 tsp. cayenne pepper
1 tsp. fresh thyme, chopped
1 Tbsp. chopped parsley, for garnish
4-6 eggs
Drizzle of your favorite hot sauce – optional
Instructions
1. Cut brisket into bite sized pieces and toss in a few Tbsp. of your favorite BBQ sauce. Preheat oven to 400F.
2. In a large skillet (12” cast iron works great here), heat over medium heat and add 2 Tbsp. of EVOO and 2 Tbsp. of butter. Sauté diced onion until translucent, about 5-7 mins. Add garlic and cook for one additional minute. Remove to a separate bowl.
3. Pre-bake russet potatoes for about 30 mins. (or use leftover potatoes). When cook, chop into bite sized pieces.
4. Increase heat to medium high and add brussels sprouts to the skillet and leave undisturbed for a few minutes to get some crispy edges before stirring. Cook for about 5 mins. Add bell peppers to the skillet, season with salt and pepper, stir to combine. Cook for 2 mins. more and remove to another bowl. You want the veggies slightly undercooked at this point because they will continue to cook after you add the eggs.
5. Add 2 more Tbsp. EVOO and 2 Tbsp. of butter to the skillet, heat over medium high heat. Add potatoes to the skillet, Salt and pepper, smoked paprika, cayenne and fresh thyme. Cook for about 8 minutes until the potatoes are a nice golden brown.
6. Move the potatoes to the perimeter to create space in the middle of the skillet, add brisket, brussels sprouts, red bell peppers, onions and garlic back in and stir to combine. Cook for 2 mins. to bring all the flavors together. Taste for seasoning.
7. Make 4-6 little wells in the hash and crack eggs into the wells, place in a 400F oven for about 10 minutes until eggs are cooked and whites are no longer translucent. Sprinkle with chopped parsley, add a drizzle of your favorite hot sauce if desired, Serve!