This fan favorite doesn’t end up with a whole lot of leftovers. The extra brisket trim they do have gets put into smoky brisket chili, which also gets piled on nachos and the half-smoke sandwich. When they open up their new location, they plan to add leftover trim from smoked meats into their burgers.

Because they don’t exclusively subscribe to any particular style of barbecue, Fat Pete’s menu has plenty of variety, from North Carolina chopped pork to chicken dipped in Alabama white sauce. They use their leftover beef and pork in beans, as well as brisket in their spicy Texas chili.

At this barbecue-joint-meets-biergarten, the Cuban sandwich gets a Southern twist. They add pulled pork to the sandwich, which is already filled with cured and smoked ham, Gruyere and Fontina cheese, pickles, and mustard. It’s all pressed and griddled on a brioche roll and offered as a special fairly often throughout the year.

Apparently named after a drunken argument over who would win in a boxing match against a kangaroo, this Columbia Heights spot gets a little creative with their burger meat. They mix the burnt ends from brisket and pastrami into the ground chuck to add extra smokiness and texture. The burgers are then cooked and topped with pastrami, pulled pork, bacon, peppered, ham, a fried egg, and pretty much anything else a burger could ever want. KBC also uses pulled pork leftovers in their BBQ beans.

Since opening in the 1990s, the Rocklands Barbeque empire has become a D.C. institution. They’re still going strong with four locations across the region and use chopped pork in their baked beans and brisket in their chili.

This Texas-style restaurant named after a legendary Virginia cowboy uses leftovers throughout the menu. Deemed “reheats,” the meats find their way into nachos, sandwiches, beans, and more. Sausage is chopped and added to biscuits and gravy for brunch, brisket and pulled pork is piled atop nachos, chicken and brisket are used for sandwiches, and pork ribs and pulled pork flavor pinto beans.