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5 from 3 votes

Smoked Beef Pizza Recipe

One of the best things about brisket is there are usually leftovers that lend themselves well to particular recipes; smoked pizza, the feature dish of this particular article just happens to be one such example of re-purposing leftovers from a smoked brisket.

Prep Time30 mins
Cook Time1 hr
Course: Main Course
Cuisine: American
Keyword: Beef Pizza
Servings: 4
Calories: 350kcal


  • Water, warm, 1.5 cups

  • Yeast, dry active, 2 packets

  • Sugar, 2 tbsp.

  • Oil, olive, 2 tbsp

  • Salt, 1 tsp

  • Flour, 4 cups

  • Cornmeal, as necessary

  • Your favorite BBQ sauce, 2 cups

  • Cheese, mozzarella, shredded, 3 cups

  • Leftover brisket, 1 pound

  • Onion, red, chopped, half

  • Tomatoes, chopped, two

  • Jalapeños, chopped, two

  • Your favorite dry rub

  • Cilantro, minced, 1/4 cup

  • Ranch dressing


  • Begin by pouring your water into a bowl, then gently stirring in the yeast.

  • Allow the mixture to sit for 5 minutes, just until it begins foaming.

  • Stir in the sugar, oil, salt and then the flour until you have a proper doughy ball.

  • Brush a second large bowl with olive oil and use this bowl to store the dough.

  • Cover the filled bowl with cling wrap and allow it to sit until the dough has reached double its initial size; this will take roughly an hour.

  • Once the dough has reached sufficient size, deposit it onto a lightly floured platform.

  • Knead it four or five times, then leave it to rest 15 minutes.

  • Halve the dough with a blade and gently stretch each wad of dough by putting it over your knuckles and massaging it into a 12" circle, roughly 1/4" inches thick.

  • Transfer the pies to either a pizza peel or the bottom of a sheet pan that has been liberally powdered with cornmeal.

  • Evenly spread 1.5 cups of BBQ sauce over each disc of dough.

  • Add half a cup of cheese to each pie.

  • Chop up the brisket and spread it atop the cheese, top each pie with a mixture of red onion, tomato, jalapeño and a sprinkling of prime rib rub.

  • Once you are ready to finish the brisket pizza, set your grill to its smoke setting, keeping the lid open until the fire gets going.

  • Set the temperature to 450°F and preheat the smoker, with its lid closed, for anywhere between 10 and 15 minutes.

  • Transfer the pizzas to the grill with either your peel or sheet pan and slide them directly onto your grill's grate.

  • Cook the pies for somewhere between 15 and 25 minutes, making sure to rotate them every five minutes.

  • Once the pies are done, take them away from the smoker and allow them to rest for 5 minutes before you break out cutlery.

  • Finish the pies by adding the cilantro and a drizzle of ranch dressing.


Serving: 137g | Calories: 350kcal