If you have leftover brisket, these Brisket Bombs are an ideal way to put it to delicious use. Tender smoked brisket is tucked into risen bread dough, baked until the rolls are soft and golden, then brushed with butter for a shiny finish. Make a batch for lunches, freeze extras for quick reheating, or serve them warm at your next barbecue.
Smoked Brisket Bombs
Stuffed bread dough is one of the most satisfying comfort foods. Depending on where you grew up, stuffed rolls go by many names—calzones, piroshky, runza, bierock, pasty, samosas—yet they all share the same simple appeal: flavorful filling wrapped in yeasted dough. These Brisket Bombs pair smoky beef with bread dough for a handheld meal that’s perfect for leftovers.
Over the years I’ve filled dough with many combinations, but a classic mix of beef, onion, and cheese is always a winner. For this recipe I use chopped smoked brisket, a splash of barbecue sauce, and a soft, risen roll. The result is like a savory pocket of barbecue—great for lunches, potlucks, or a crowd-pleasing side at a barbecue.
Check out my collection of Traeger recipes for more smoked-meat ideas.
Recipe Shopping List
You probably already have most of these ingredients if you keep bread dough and barbecue staples on hand. For exact quantities see the recipe card below.
- Cooked smoked brisket (leftovers work great)
- Risen bread dough or thawed frozen rolls (store-bought or homemade)
- Barbecue sauce
- Butter for brushing
More smoked beef and barbecue recipes in my recipe collection.
How to Make These Brisket Bombs
Below is a clear overview of the process so you know what to expect. Scroll to the recipe card for the precise ingredient amounts and complete instructions.
If you need extra guidance on smoking brisket or making dinner rolls, refer to dedicated recipes or tutorials for smoking and bread-making. For this recipe you’ll simply use cooked brisket and risen dough.
- Preheat the oven or grill – Set your oven or pellet grill to 325°F (about 163°C). Either will bake the dough evenly.
- Assemble the rolls – Flatten a dough ball into a small disc in your hand. Add a few tablespoons of chopped brisket and a little barbecue sauce, then pinch the dough together to seal the filling inside. Place each roll seam-side down on a prepared baking sheet.
- Let them rise – Cover the rolls lightly and allow them to rest while the oven or grill finishes preheating. A short rise of 15–20 minutes gives the dough a pillowy texture.
- Bake until golden – Bake for about 20–30 minutes depending on roll size. When the tops and bottoms are golden and the dough sounds hollow when tapped, they’re done. On a grill, use the top rack or create extra clearance to prevent the bottoms from burning.
- Finish with butter – Brush the hot rolls with butter, let them cool for 10–15 minutes, then serve warm.
Try these with simple sides like fries, smoked mac and cheese, or a potato casserole.
Serve This With
Brisket Bombs are excellent on their own, but they also pair naturally with classic barbecue sides like potato wedges, crispy fries, smoked mac and cheese, or a cheesy hash brown casserole. A tangy coleslaw or pickles provide a bright contrast to the rich meat and buttery bread.
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Brisket Stuffed Bread Dough
Soft risen bread dough filled with chopped smoked brisket and a touch of barbecue sauce, baked until golden and finished with butter.
20 minutes
30 minutes
50 minutes
Ingredients
- 12 dough balls (risen or thawed rolls)
- 3 cups chopped smoked brisket
- Barbecue sauce, to taste
- Butter for brushing
Instructions
- Divide risen dough into 12 even portions and shape each into a small disc in the palm of your hand.
- Place about 1/4 cup of chopped brisket in the center of each disc. Add a little barbecue sauce if you like, then pull the dough up and around the filling, pinching to seal.
- Prepare a baking sheet with parchment or nonstick spray. Arrange the sealed rolls seam-side down and cover lightly with plastic or a cloth. Let rise 15–20 minutes.
- Preheat the oven or pellet grill to 325°F while the rolls rest.
- Bake the rolls for 25–30 minutes, or until golden brown on top. On a grill, use the upper rack or create additional clearance to avoid burning the bottoms.
- Remove from heat, brush the tops with butter, let cool slightly, and serve warm.
Recommended Tools
Helpful tools include a rimmed baking sheet, parchment paper, and a small basting brush for the butter finish.
Nutrition Information
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 598
Total Fat: 35g
Saturated Fat: 13g
Trans Fat: 0g
Unsaturated Fat: 18g
Cholesterol: 31mg
Sodium: 500mg
Carbohydrates: 59g
Fiber: 2g
Sugar: 0g
Protein: 12g
Nutrition data is an estimate.