This was the most amazing brisket I?ve ever eaten or cooked – thanks to the one and only Wolf Creek of The Smoking Joint for schooling me in offset smoking.
We rubbed this beautiful 8-9mb Wagyu Brisket from Westholme with M.O.B beef rub by The Home of Low and Slow!
Smoked it with ironbark & cherry wood from Natural Smoke BBQ Woods in the Rustic Soul then served with the delicious dick bun ? a whole community contributed to this cook as you can see!

First up for the Brisket leftovers
I chopped some of the insanely delicious Wagyu Beef Brisket leftovers and made my Chilli Con Carne recipe from the cookbook A Little Taste of Mexico.
Now my Chilli Con Carne recipe is for the Thermomix, however I ended up cooking this stovetop with half a can of Guinness. The finished results was the most amazing Chilli Con Carne I have ever tasted!
I had left over brisket from mine and @thesmokingjoint brisket cook – so I thought I?d do a spin on my Chilli Con Carne with left over smoked @westholme brisket… I also added half a can of @guinness ? this is hands down the best Chilli Con Carne I have ever made ?
Now onto the Pies !
I think turning your leftovers into pies is one of the most versatile options. First up I made a Chilli Con Carne Pie with pickled Jalapeños, but honestly you could use any of my pie filling recipes to create a sauce/ flavour base.

skinnymixer?s Aussie Meat Pie Filling
skinnymixer?s Beef & Guinness Pie Filling
ALToM: Chilli Con Carne
ALToIT...