Cooking with leftover El Tejano Smoked BBQ Brisket

First, take some leftover El Tejano Smoked BBQ Brisket ...if you can find any, that is!

Ha! What leftover brisket?

The stuff is addictive, incredibly munchable, and such a culinary wonder that it just plain disappears. Sunday, My Missus and I were served it in the TX BBQ joint tradition: a sandwich with BBQ sauce, sliced raw onions fished out of sugar water, on toast. An authentic, tremendous Texas experience ...but totally unnecessary!

Imagine a platter of the best bacon slices you´ve ever eaten ...how long would that last at a party, on poker night, or just sitting on the dinner table waiting for you to finish cooking?

This stuff is just as dangerous. It´s theft susceptible. My buddy Fred at SilverStarCar calls it "a gamechanger." My Missus fought for the last brisket at Drinking Liberally like she was at a shoe sale at Filene's Basement.

I´ve wrapped it in both corn and flour tortillas, both tremendous. The crumbles on my cutting board were begging to be stirred-into or sprinkled on top of pea soup or bean soup.

This brisket is better than any smoked product you can find in Argentina. Although it's beef, I would and will substitute it for any dish that calls for smoked pork.

I can´t believe I said that. Better than bacon? Nothing's better than bacon ...I think ...I mean, right? IT CAN'T BE!

Right now, I´m imagining a big pot of greens simmered with El Tejano's Brisket. Red beans and rice ...with smoked brisket instead of a ham hock. Brisket sliced like bacon and fried with eggs or an Eggs Bendict with this brisket instead of ham.

Fred´s right. This stuff is a game changer.