Let's talk about the best thing about BBQ - having leftovers! I smoked this beautiful 13 pound American Wagyu brisket when a few friends came over and amazingly - we didn't eat it all. If you're wondering 13 pounds is a pretty good amount of brisket, and I didn't have many people working on it - so that's why there were leftovers.

You don't have to spend all day, (and potentially night smoking a brisket to make this recipe however - next time you're at your local BBQ joint - just grab a half pound of brisket to bring home with you. Trust me, this recipe will make even the best brisket better.

Let's Prep:

Time to prep this dish: Whether you're using this brisket recipe as a meal or snacks - they simply don't miss. They are always a hit at my house! First thing to do to prep may seem pretty evident, but it's often overlooked. Make sure you have all of your ingredients at arms reach, and you have a clean working surface. This will make cooking this brisket bombs recipe a lot easier and more enjoyable.

Ingredients List:

• Leftover brisket - I used to the point - but any part of the brisket will work just fine.
• Shredded Cheddar Cheese - I used the bagged stuff- but if you want to freshly shred, it'll be even better
• BBQ Sauce - just use your favorite, I prefer a sweeter sauce, but the choice is yours
• Refrigerated Biscuit dough - I used Grands Original from Pillsbury - but use whatever version you like.
• BBQ Rub / Seasoning - this is optional, but recommended as it'll add another layer of flavor. For this recipe I prefer Queen Bee Honey BBQ Seasoning as it adds a bit of sweetness and spice to the outside as well.

Finely chop your brisket and set aside. I found that warming it up slightly makes it easier to chop and brings out more of it's natural juices and oils making it even tastier. Once chopped, set your brisket aside.

Next, prepare your biscuits - lay one down on your clean work surface and carefully use a sharp knife to butterfly a biscuit open. You may need to reshape the biscuit to be rounded once but open - this is fine. If the top part disconnects from the bottom, that's fine too. It can still be resealed.

Let's stuff these brisket bombs

In your opened biscuit, lay down 1 heaping teaspoon of chopped brisket, and a heavy pinch of shredded cheddar cheese. As you're filling the items inside, be careful to not have it falling off the edge, otherwise it'll be harder to keep the biscuit sealed while it cooks. Add a small amount of your favorite BBQ sauce on top and you're ready to seal up the biscuits. Lay the top part over top of the stuffed brisket biscuit - if you need to stretch it some, that's fine. With a fork, carefully work your way around the outside to seal up the edges.

Let's Cook:

Time to cook - almost.. put your brisket bombs on a baking sheet and sprinkle with your favorite BBQ seasoning. I cooked these in my smoker to get a little bit more smoke flavor on them, however if you don't have a smoker, or don't want to cook outside, your oven will work just fine at the same time and temp. Allow them cook per the recipe directions below, but you're ultimately cooking to the doneness of the biscuit as everything else is cooked.

Let's Eat:

Now that your biscuits are golden brown (but the bottoms aren't burnt - pull them out of your smoker or oven and get ready to serve them. They will be hot - so make sure they cool for about 5 minutes so nobody burns their mouth, and you'll be in business!

Brisket, Bacon, Bourbon shirt