Smoked Brisket Pie – (Brisket and Pale Ale)

Everybody loves brisket and the chances of having any leftovers are pretty slim I know. It is most likely finished off within hours of coming out of the smoker. But, you know…just in case. This recipe is guaranteed to impress your friends and family and there is also the chance they have never thought of making something like this.

Brisket has been the most favored food at barbecues around America for a long time. If you happen to live in Texas then it is almost a crime not be cooking one on a regular basis. Without further waiting let’s get on with the recipe.

Ingredients

• 2-3 tbsp. Oil
• 1 Yellow Onion (diced)
• 2 Carrots, (diced)
• 3 Celery Sticks (diced)
• 3 tbsp. Flour
• 2 cups Beef Stock
• 1 cup Pale Ale
• 3 tbsp. Fave BBQ Sauce
• 1 tbsp. Fave BBQ Rub
• 2 cups Leftover Brisket (diced)
• 1 cup Frozen Peas
• Short Crust Pastry (1-2 sheets)
• Puff Pastry (1-2 sheets)
• 1 Egg White (whisked)

Method for Smoked Brisket Pie

Preheat your smoker to about 400 degrees Fahrenheit (204 degrees centigrade)

Whilst the smoker is heating up you can get on and get everything else ready.

1. Heat the oil in a pan then sauté the onion, carrot and celery until it slightly softened. Do this over a medium heat.
2. Add beef stock, BBQ Sauce, BBQ Rub and pale ale and let simmer on low heat for 5 minutes.
3. Stir through diced leftover brisket.
4. Gradually add flour to thicken filling to your liking (add more stock or pale ale if needed)
5. Once the pie filling has reached the desired consistency remove the pan from heat.
6. Press short crust pastry into a pie tin.
7. Place pie weights (or dry rice) into pastry shell and blind bake until the crust pastry begins to turn golden brown. I like to do this in the smoker but the oven is also fine. Once baked remove from the smoker.
8. Stir through peas into your pie filling (they may turn mushy if added earlier)
9. Remove the pie weights from the pastry and add warm the pie filling to the tin
10. Place a puff pastry sheet over the pie filling.  Making sure all the edges are covered (pinching around the tin rim)
11. Brush the top of the crust with egg wash
12. Return to the smoker until the puff pastry turns golden brown .

Brisket is not an easy thing to prepare. You can spend hours with the thing in the smoker just to find it is as tough as old boots. With this in mind, it is very important that you know how to How to Choose and Prepare Brisket! The Ultimate Guide!  The last thing you want to do is ruin your meat.

If you don’t already have brisket prepared and you want to make this pie then you are going to need to smoke one. We have a super helpful guide called How to Cook Brisket, The Ultimate Guide! This will take you through all the steps to help you come out with a really great piece of meat.