Easy Barbecue Brisket Cups Recipe
Some smoke masters and BBQ pit bosses out there might object to using smoked brisket — even left-over smoked brisket — for something as cutesy and undeserving as barbecue brisket cups. Why spend hours preparing and babysitting a smoked brisket, just to mix it all together with canned beans, store-bought barbecue sauce and refrigerator biscuits? Besides, common wisdom and an obscure section of the Texas constitution dictates that smoked brisket can only be truly enjoyed naked on a piece of butcher paper*, ma-a-aybe with a little mop sauce if you’re feeling wild and no one’s looking.
Trust me, I get it. I’ve eaten brisket so good that it made me join hands with the complete strangers seated next to me while we wept softly together in our paper towels (we still keep in touch). I won’t argue with the purists who insist that naked brisket is the best brisket because they’re right. It is. It’s just not the only way to enjoy brisket.
Typically, a recipe like this doesn’t even use brisket, it uses ground beef. But, like so many other recipes, a brisket version is inevitable. Smoked brisket has charmed it’s way into chili, quesadillas, Italian beef sandwiches, scrambled eggs, salads, Frito pies, pot pies, Shepherd’s pies, stir fry, hash, burritos and one of my personal favorites, brisket enchiladas with white queso sauce (which we’re most definitely covering at some point in the future). The time and attention payed to properly cook this stubborn cut of beef really has an inarguable ability to elevate all the many dishes it’s served in. Brisket can even elevate something as quick and easy as these barbecue brisket cups.
*I would like to emphasize here that only the brisket should be undressed — Texas law is clear. You should be fully clothed enjoying naked brisket, not enjoying brisket naked on butcher paper covered in mop sauce. I mean, follow your bliss, but this isn’t that kind of recipe post.
Image: ForkingSpoon
Easy Barbecue Brisket Cups Recipe
These barbecue brisket cups are a quick and easy way to use up some of those cookout leftovers stacking up in your fridge.
Ingredients
Instructions
Preheat oven to 400 degrees F.
Prepare the barbecue cups
Use cooking spray to lightly coat a muffin pan. Open the biscuit can and carefully separate the biscuits. Use a rolling pin to roll out each individual biscuit to about 4 inches in diameter. Use your fingers to evenly spread the biscuit dough around the inside of the cup to the outer edge of the lip.
Prepare the brisket mixture
In a large mixing bowl, mix together the baked beans, barbecue sauce, onion and the shredded brisket until the mixture is completely combined.
Make the barbecue cups
Evenly spoon the brisket mixture into each cup and generously top each with the shredded cheddar cheese. Bake for 12-15 minutes until the cheese is melted and the cups are completely cooked through.
Notes
If you don't happen to have any brisket, a 1/2 pound of ground beef or 1 cup of shredded chicken will make an excellent substitute.
Ingredients
Directions
Preheat oven to 400 degrees F.
Prepare the barbecue cups
Use cooking spray to lightly coat a muffin pan. Open the biscuit can and carefully separate the biscuits. Use a rolling pin to roll out each individual biscuit to about 4 inches in diameter. Use your fingers to evenly spread the biscuit dough around the inside of the cup to the outer edge of the lip.
Prepare the brisket mixture
In a large mixing bowl, mix together the baked beans, barbecue sauce, onion and the shredded brisket until the mixture is completely combined.
Make the barbecue cups
Evenly spoon the brisket mixture into each cup and generously top each with the shredded cheddar cheese. Bake for 12-15 minutes until the cheese is melted and the cups are completely cooked through.
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