Brisket

Serve with horseradish cream, charred cabbage, and herb salsa for a plated entrée.

Slice thin, stack on rye with mustard and pickles for deli-style sandwiches.

Dice into hash with potatoes, onions, and poached eggs for brunch.

Slice point meat for BBQ plates with pickles, white bread, and jalapeño slaw.

Cube, sauce, and broil for brisket burnt ends with crispy caramelized edges.

Chop into tacos with charred pineapple salsa and cilantro crema.

Mix with chipotle BBQ sauce, broil until sticky, and pile into buns with slaw.

Fold into cheesy enchiladas, top with salsa verde, and bake until bubbling.

Serve over loaded baked potatoes with sour cream, cheddar, and chives.