If you’re a BBQ enthusiast, you know there’s nothing better than the smoky, savory flavors of smoked brisket, pulled pork, ribs, or chicken. But what do you do when the party’s over, and you’re left with heaps of delicious BBQ? Instead of reheating the same meal, get creative with these 10 recipes that transform leftover BBQ meats into mouthwatering new dishes.

1. BBQ Brisket Enchiladas

Ingredients:

• 2 cups shredded leftover brisket
• 1 cup BBQ sauce, such as Rufus Teague Touch O Heat
• 1 cup enchilada sauce (divided)
• 8 flour tortillas
• 2 cups shredded cheese (cheddar or Mexican blend)
• ½ cup diced onion
• Sour cream and chopped cilantro (for garnish)

Instructions:

1. Preheat your oven to 375°F.
2. Mix brisket with BBQ sauce and ½ cup of enchilada sauce.
3. Spread a thin layer of enchilada sauce in a baking dish.
4. Fill tortillas with brisket mixture, diced onion, and cheese. Roll and place seam-side down in the dish.
5. Top with remaining enchilada sauce and cheese. Bake for 20–25 minutes.
6. Garnish with sour cream and cilantro before serving.

2. Pulled Pork Tacos with Pickled Onions

Ingredients:

• 2 cups leftover pulled pork
• 8 small corn or flour tortillas
• 1 cup pickled red onions
• 1 avocado, sliced
• ¼ cup chopped cilantro
• Lime wedges

Lime Crema:

• ½ cup sour cream
• 2 tbsp lime juice
• 1 tsp lime zest

Instructions:

1. Heat pulled pork in a skillet.
2. Mix crema ingredients in a small bowl.
3. Warm tortillas and assemble tacos with pulled pork, avocado, pickled onions, and lime crema. Garnish with cilantro.

3. BBQ Chicken Pizza

Ingredients:

• 1 Urban Slicer Outdoor Grilling Dough pizza crust
• ½ cup BBQ sauce, such as Rufus Teague Honey Sweet
• 1 ½ cups shredded BBQ chicken
• 1 cup shredded mozzarella cheese
• ½ cup sliced red onion
• ¼ cup chopped cilantro

Instructions:

1. Preheat oven to 425°F.
2. Spread BBQ sauce on pizza crust, top with chicken, onions, and cheese.
3. Bake for 10–15 minutes until the crust is golden.
4. Sprinkle with cilantro and drizzle extra BBQ sauce before serving.

4. Smoked Pork Rib Ragu

Ingredients:

• 2 cups shredded rib meat
• 2 tbsp olive oil
• 1 onion, diced
• 1 can (28 oz) crushed tomatoes
• 1 TBSP of Urban Slicer Red Pizza Mojo
• 1 TBSP of Urban Slicer White Pizza Mojo
• 1 lb pasta (spaghetti or pappardelle)
• Parmesan cheese

Instructions:

1. Sauté onion in olive oil until soft. Add garlic, paprika, and red pepper flakes.
2. Stir in tomatoes and rib meat. Simmer for 25 minutes.
3. Cook pasta and toss with the ragu. Garnish with Parmesan.

5. BBQ Pork Fried Rice

Ingredients:

• 2 cups diced BBQ pork
• 3 cups cooked rice
• 2 tbsp sesame oil
• 1 cup frozen peas and carrots
• 2 eggs, beaten
• 3 tbsp soy sauce
• 2 green onions, sliced

Instructions:

1. Heat oil in a skillet. Stir-fry pork for 2 minutes.
2. Push pork aside, scramble eggs, and mix.
3. Add veggies, rice, and soy sauce. Stir until heated. Garnish with green onions.

6. BBQ Stuffed Sweet Potatoes

Ingredients:

• 4 medium sweet potatoes
• 2 cups shredded BBQ meat (pork, chicken, or brisket)
• ½ cup BBQ sauce, such as Blues Hog Smokey Mountain
• Sour cream and green onions

Instructions:

1. Bake sweet potatoes at 400°F for 45–60 minutes.
2. Warm BBQ meat with sauce.
3. Slice open sweet potatoes, fluff, and top with BBQ meat, sour cream, and green onions.

7. Smoked Chicken Salad Wraps

Ingredients:

• 2 cups smoked chicken, shredded
• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 celery stalk, diced
• 2 tbsp dill pickles, diced
• Tortilla wraps

Instructions:

1. Mix mayonnaise, mustard, celery, and pickles in a bowl. Add chicken and mix.
2. Spread on wraps, roll, and serve.

8. BBQ Brisket Chili

Ingredients:

• 2 cups chopped brisket
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) kidney beans, drained
• 1 can (28 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• Primetime Spices Magic Dragon, to taste (trust us on this one)

Instructions:

1. Sauté onion and garlic in olive oil until soft.
2. Add brisket, beans, tomatoes, and spices. Simmer for 30 minutes.
3. Serve with cornbread or tortilla chips.

9. Pulled Pork Shepherd’s Pie

Ingredients:

• 2 cups pulled pork
• 4 cups mashed potatoes
• 1 cup frozen mixed vegetables
• 1 cup BBQ sauce
• 1 cup shredded cheese

Instructions:

1. Preheat oven to 375°F. Spread pulled pork in a baking dish and mix with BBQ sauce.
2. Layer vegetables on top, followed by mashed potatoes. Sprinkle cheese over the top.
3. Bake for 25–30 minutes or until golden.

10. BBQ Breakfast Hash

Ingredients:

• 2 cups chopped leftover BBQ meat (any kind)
• 4 medium potatoes, diced
• 1 bell pepper, diced
• 1 onion, diced
• 2 tbsp olive oil
• 4 eggs
• Salt and pepper

Instructions:

1. Heat olive oil in a skillet. Cook potatoes until crispy, about 10 minutes.
2. Add peppers, onions, and BBQ meat. Sauté until heated.
3. In a separate skillet, fry eggs sunny-side up.
4. Serve hash with an egg on top and season to taste.

No (Smoked) Meat Left Behind

Leftover BBQ meats don’t have to be repetitive or boring. From Tex-Mex favorites like enchiladas and tacos to hearty options like shepherd’s pie and breakfast hash, these 10 recipes ensure no bite goes to waste. The next time you fire up the smoker, make extra—you’ll thank yourself when it’s time to whip up one of these creative dishes!

For more recipes from BBQ Revolution and it’s authors, go here