Smoked Brisket Stuffed Hot Pocket
This is probably my favorite leftover brisket recipe. Take two pieces of puff pastry and add cream cheese, pickles, pickled red onion, cheddar, brisket and bbq sauce. Wrap it all up, egg wash and seed. Bake at 400 until puffed. Makes a good size sheet pan meal.
Ingredients to Make Brisket Hot Pockets
| Ingredient | Notes |
|---|---|
| Puff Pastry | Two pieces thawed. |
| Cream Cheese | Two tablespoons or so. |
| Pickles | Sliced. |
| Pickled Red Onion | Chopped. |
| Cheddar Cheese | Shredded. |
| Brisket | 1/2 lb left over brisket chopped. |
| Sweet Bbq Rub | Sprinkle on top of brisket. |
| Bbq Sauce | 3 tablespoons will cover it lightly. |
| Egg and Water | For egg wash. |
| Black Sesame Seed | You can use white. |
| Oil Spray | Spray when it’s half way through cooking. |
Recipe card is at the bottom for exact amounts.
Let the Puff Pastry Warm Up
You want your puff pastry to sit out for about 15-20 min. If you try to use it right out of the freezer it will crack.
When it’s cold and you try to stretch it out it breaks. Because it’s so cold the pastry doesn’t stretch it just breaks. Which leaves you with a broken piece of puff pastry that will not seal around the edges.
If you let it sit out too long it’s too soft and will stick to itself. You want it pliable but still cold to the touch. All that butter between each layer is what creates the puff when it bakes.
15-20 minutes should be just right.
Spread Cream Cheese Edge to Edge
You want to spread cream cheese on the first piece of puff pastry. Spread it to all the edges.
The cream cheese acts as a barrier from all the liquids that you’re going to be adding on top of it. It will keep your bbq sauce and juices from seeping into the bottom piece of puff pastry and making it soggy. You don’t want the bottom to get soggy.
The cream cheese will also act as an adhesive to hold all your toppings together. When you add your second piece of puff pastry and seal around the edges the cream cheese will keep everything in place.
Make sure it’s spread edge to edge. Any bare spots could cause your fillings to seep through.
How I Made Brisket Hot Pockets
Allow your puff pastry to sit out for 15-20 min.
Place the first piece down and spread cream cheese edge to edge.
Add your sliced pickles.
Chopped pickled red onion.
Shredded cheddar cheese.
Add your chopped brisket.
Season with a sweet bbq rub.
Drizzle bbq sauce over the brisket.
Cover with the second piece of puff pastry. Use a fork to press around all edges.
Brush the entire top with egg wash. Cut three holes and sprinkle with black sesame seeds.
Place in oven at 400 degrees for about 20-25 minutes. You want it puffed up and golden brown.
Spray with oil when it’s half way done.
Allow to cool for 10 minutes before cutting.
See the recipe card below for times and temperatures.
Cut 3 Holes and Spray with Oil When It’s Half Way Done
There are two things I do at the end that are important.
You want to cut three holes in your brisket hot pockets. Since you’re putting all these liquids in there it’s going to steam while it’s in the oven. Those holes allow the steam to escape so your hot pocket doesn’t blow out on the sides.
I like to spray my hot pockets with oil when they’re half way done. This will give them a nice sheen to them.
Author’s Notes
Do Your Own Twist
You can always buy brisket from any barbecue place if you wanna just do it that way, or if you have leftover brisket. You can also do this with pulled pork and even pulled chicken. You can do your own twist.
These are really fun to make. These are excellent for tailgating or even like a good lunch. You can serve it with your favorite sides.
I love to use puff pastry because it stays nice and crispy on every bite and it’s nice and doughy on the inside.
Miguel
Tips from Miguel
- Let your puff pastry warm up for 15-20 minutes.
- Spread cream cheese to all edges on the first piece of puff pastry.
- Press the edges with a fork.
- Cut three holes in your brisket hot pockets.
- Spray with oil when they’re half way done.
- Allow to cool for 10 minutes.
FAQs
Do I have to make my brisket?
No this is meant for left over brisket. Or you can always buy chopped brisket from your local bbq restaurant.
Can I use something else besides brisket?
Yes. Pulled pork and pulled chicken would both be great in this. Get creative.
Why use puff pastry?
It’s crispy on every bite and fluffy on the inside. I love how it turned out.
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- Mexican Style Smoked Burgers
- Carne Asada Loaded Baked Potatoes
- Chili Cheese Fries
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Smoked Brisket Stuffed Hot Pocket
Ingredients
Equipment
Method
- Let the puff pastry sheets sit at room temperature about 15 to 20 minutes. Straight from the freezer they crack instead of stretching. Left too long they go soft and stick. You want them pliable but still cold to the touch.
- Lay one sheet down and spread the cream cheese evenly from edge to edge. This is the barrier that keeps the sauce and juices out of the bottom sheet, and the adhesive that holds the filling in place.
- Add a layer of sliced pickles, then the chopped pickled red onions, then the shredded cheddar, then the chopped brisket.
- Season the brisket with the sweet BBQ rub, then drizzle the BBQ sauce over the filling and spread it into a thin even layer.
- Lay the second sheet of puff pastry over the top. Press and crimp all the way around the edges with a fork to seal the two sheets together.
- Whisk the egg with the water and brush the entire top. Cut three slits in the top so steam can escape, then sprinkle with sesame seeds.
- Bake on a grill or in the oven at 400°F for about 20 to 25 minutes, until the pastry is fully puffed and golden brown. Give the top a light spray of oil about halfway through for a shiny finish.
- Let it rest about 10 minutes before slicing. Serve with your favorite BBQ sides.
