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A couple of weeks ago I smoked a 12 pound packer, and it turned out pretty good. You can take a look here:

But the best part was what we did with the leftovers. My wife found a recipe for smoked brisket soup, and she modified it a little based on the ingredients we had in the house. Here's the recipe:

-- 1 1/2 lbs chopped smoked beef brisket
-- 2 cups pinto beans (already cooked or canned)
-- 1 1/2 cups carrots, cut into chunks
-- 1 1/2 cups yellow onions, diced
-- 1 medium zucchini, diced
-- 1 bunch green onion, chopped
-- 6 cloves garlic
-- 1 tablespoon worcestershire sauce
-- 1 can corn
-- 1 can chopped tomatoes
-- 2 large potatoes diced
-- 1 cup celery
-- 1/4 cup cooking oil
-- 6 quarts water
-- 6 tablespoons of condensed vegetable broth

The soup was amazing. Just a perfect combination of flavors with the smoked brisket. You all really need to give this a try with your next batch of packer leftovers.
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Originally posted by BluesBQ:
your next batch of packer leftovers.

I've heard of those. Never seen them myself. Maybe someone will post photos so I'll recognize them someday.

Actually, that's a beautiful looking brisket. Using the leftovers in soup sounds delicious with the variety of ingredients. I'll file that for future use...someday.
BluesBQ, sounds wonderful. How many hearty portions would you say that makes?

I noticed Onions listed twice (4th down for 1 1/2 cups, then 4th from the bottom for 1 cup.) Did you mean to write something else for that second addition instead of onion?

I am definitely gonna make this. Oh, what type of a cut do you use on the brisket, slice then chop, chunks, etc?


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