BBQ spaghetti is a favorite, especially if I have leftover smoked sausage and brisket. Smoked until tender brisket makes such a good meat in sauce.
Oh, if you have a leftover brisket, point especially, then slice it thin and set it in a barely hot steamer. Toast up a French roll, some lettuce and onions, the the brisket, then some horseradish sauce, soooo good. I have taken to making my own horsey sauce (Arby's x 4) and it really is terrific with brisket.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."