Reheating barbecue brisket to maintain moisture, flavor, and texture can seem daunting. Brisket requires time and precision to cook properly the first time. You want to revive your leftovers without drying out or overcooking the meat. With a few simple tricks, you can reheat brisket almost as good as the day of serving.
Choose the Best Reheating Method for Brisket
The reheating method impacts how well your brisket turns out. High, dry heat can worsen moisture loss. Slow, moist heating helps tenderize and preserve the meat. Consider the following popular techniques:
Oven
The oven allows even, indirect heating to warm through the brisket gradually. Place the brisket fat-side up in an oven-safe dish, and cover tightly with foil. Heat at 300°F for 1-2 hours until warmed through. The low temperature and covered dish help keep moisture in the meat.
Microwave
Microwaving brisket seems quick and convenient but often dries out the meat. If using the microwave, opt for a lower power (50%) and heat in 30 second increments. Keep the meat covered, and allow steam to build inside. Stir and rest between intervals. Microwave just until heated through.
Smoker or Grill
For added flavor, reheat brisket on a smoker set to 225-250°F. cooking indirectly for 1-2 hours. You can also use an outdoor grill on low heat with the lid closed. Place the meat away from direct flames. Wood chips or chunks add extra smoke taste. Keep the temp low enough to gently warm the brisket without browning or crisping the outside.
Slow Cooker
A slow cooker heats brisket low and slow from the hot water bath. Place the brisket in the slow cooker, and add barbecue sauce, broth, or beer. Cook on low for 6-8 hours. The extended heating tenderizes the meat. Stir halfway for even warming.
Sous Vide
Sous vide circulates temperature controlled water around vacuum sealed brisket. Set your water bath to 155°F to slowly reheat the meat without passing the stall point. Brisket takes 1-2 hours to come up to temp. The moist environment prevents drying out.
Steam
Steaming brisket suspends the meat over boiling water. Steam infuses moisture as it brings the internal temperature up. Place brisket in a steam basket or on a rack above water in a covered pot. Check often to avoid overcooking. Steaming takes about 20 minutes.
Choose the Right Container for Reheating
How you store and reheat the brisket impacts moisture retention. Some materials hold heat and moisture better than others:
Aluminum Foil Pouch
Wrapping brisket in an aluminum foil pouch helps keep all the moisture inside with the meat instead of evaporating away. Seal the pouch tightly and place seam side up during reheating to prevent leaks.
Casserole Dish with Lid
Transferring brisket to a covered casserole dish helps retain moisture during oven, or slow cooker reheating. The lid traps steam to heat and tenderize the meat.
Vacuum Sealed Bag
Vacuum sealing brisket removes the air allowing even, ambient heating of the meat. Used for sous vide and simmering methods, the water directly transfers heat through the bag.
Disposable Foil Pan with Foil Cover
Foil pans are inexpensive, hold their shape, and cover easily to seal in moisture when reheating. Transfer foil pan brisket leftovers straight to the oven or grill.
Dutch Oven with Lid
Dutch ovens circulate heat efficiently for stove top simmering or oven baking. The thick material and tight lid maintain ambient moisture around the brisket.
Microwave-Safe Bowl with Plastic Wrap
For microwave reheating, use a bowl that promotes even heating. Plastic wrap prevents moisture loss while allowing a little steam to build up inside.
Slice and Portion Brisket Before Reheating
Proper slicing before you reheat makes a difference in the finished product. Here are some tips:
- Let brisket rest 20-30 minutes after initial cooking. This allows juices to redistribute through the meat.
- Chill leftover brisket overnight. The colder meat firms up for easier, cleaner slicing.
- Cut across the grain in thin 1/4 inch slices. Thin slices reheat faster and more evenly.
- Separate the moist point from drier flat to reheat separately. The point reheats better.
- Chop or pull very dry ends and bits to mix later into sauces or baked beans.
- Portion slices into single servings or meal amounts based on your reheating method.
- Place parchment or wax paper between slices to prevent sticking together.
- Wrap or seal each serving portion separately to control individual results.
- Label with reheating instructions including time and temperature.
Choose the Best Sauces and Liquids
Adding barbecue sauce, broth, or other liquids protects brisket during reheating. The additional moisture bastes the meat to restore tenderness and flavor.
Barbecue Sauce
Slathering leftover brisket in your favorite barbecue sauce adds moisture and sticky glaze to the exterior. Apply just before or during reheating so the sauce permeates the meat.
Beef Broth or Au Jus
Pouring beef broth, drippings, or au jus over brisket inside a covered dish generates steam to infuse the meat. Use broth leftover from initial cooking.
Beer or Dr. Pepper
For grill or smoker reheating, use a canned liquid like beer or soda. The sugars caramelize from the heat, and moisture converts to steam inside the closed space.
Beef Tallow
Melted beef tallow or leftover brisket drippings baste and lubricate heated meat. Use tallow collected from initial cooking or rendered trimmings.
Vinegar Mop Sauce
A thin vinegar-based sauce helps keep brisket from drying out. The acidic vinegar breaks down muscle fibers to make the meat more tender.
Maintain Proper Temperature Control
Heating brisket thoroughly to an ideal internal temperature removes food safety risks. But overcooking dries out the meat. Follow these best practices:
- Own a good digital meat thermometer to monitor the internal temp.
- Heat brisket to at least 165°F internal temperature.
- Remove from heat as soon as it reaches optimal temp to avoid overcooking.
- Allow carryover cooking to raise the temp another 5-10° during resting.
- Let brisket rest 15-20 minutes wrapped in foil after reheating.
- Keep hot brisket in a cooler wrapped in towels to stay above 140°F for serving.
Give It Plenty of Time
Proper brisket reheating requires more time than you might expect. Rushing the process can produce poor results.
- Check for doneness early and often to prevent overcooking.
- Factor in extra time for the cold meat to come up to temperature.
- Extend reheating time for large, thick cuts to ensure even heating.
- Allow additional time for carryover cooking after removing from the heat source.
- Let brisket rest before serving for juices to redistribute and moisture to equalize.
- Keep brisket warm in an insulated cooler, not sitting out, during serving time.
Restore Crispiness
Sometimes you want crispy bits of bark or crust when reheating brisket. Try these tricks to revive the texture:
Oven Broiler
Place sliced brisket briefly under an oven broiler on high heat to caramelize sugars in the barbecue sauce coating. Watch closely to avoid burning.
Grill or Smoker
The direct radiant heat of an outdoor grill or smoker can recrisp the bark on brisket slices. Cook on high just until browned and sizzling.
Air Fryer
Set your air fryer to 370°F, and reheat brisket slices in batches for 5-8 minutes until the bark looks crispy. The high heat concentrates in the air fryer basket.
Cast Iron Skillet
Get a cast iron pan very hot. Add a thin layer of oil or melted tallow. Sear brisket slices quickly on both sides to crisp and caramelize the outside.
Baking Soda Spritz
Make a baking soda spritz by mixing 1 tsp baking soda per 1 cup water. Spray on brisket before high heat searing or broiling. The alkaline baking soda promotes browning.
Prevent Brisket from Drying Out
It’s challenging to retain moisture in reheated brisket. Implement these methods to keep your brisket tender and juicy:
- Heat slowly using gentle indirect heat, not direct high heat.
- Allow plenty of time for the cold meat to come up to temperature.
- Slice brisket very thin so it reheats faster. Thick slices overcook on the outside.
- Separate the moist point from the leaner flat before reheating.
- Chop or shred any dried out ends to mix into bean dishes or sauces.
- Wrap in foil or use a tightly covered container during reheating.
- Include a moisture source like broth, sauce, or au jus in the reheating process.
- Let the brisket rest wrapped in foil after reheating so juices can redistribute.
Troubleshoot Reheating Problems
Even using proper techniques, reheated brisket can still turn out dry, tough, or flavorless. Here are some common problems and solutions:
Dry and Stringy
If brisket turns out dry:
- Use lower heat and allow more time to gently warm through.
- Wrap in foil or use a covered dish to trap in moisture.
- Add broth, sauce, or au jus to the reheating process.
Tough and Chewy
If brisket seems tough after reheating:
- Slice very thinly across the grain before heating.
- Choose moist indirect heat to gently warm without seizing muscles.
- Let brisket rest wrapped for 15+ minutes after reheating.
Lacking Flavor
If brisket tastes bland or flat:
- Coat with reserved defatted cooking juices before reheating.
- Include spices and aromatics in the reheating process.
- Finish with your favorite barbecue sauce just before serving.
Unevenly Cooked
If some pieces under or overcook:
- Separate thick and thin sections before reheating.
- Cut all pieces about 1/4 inch thick to promote even heating.
- Stir periodically and check doneness often to prevent hot and cold spots.
Frequently Asked Questions
Still have questions about reheating barbecue brisket? Here are answers to some commonly asked questions:
Can you reheat brisket in an air fryer?
Yes, an air fryer can reheat brisket to restore crispy bark. Use around 370°F in batches for 5-8 minutes until hot and crispy. The concentrated high heat works well for smaller servings. Monitor closely to avoid overcooking.
How long does reheated brisket last in the fridge?
Properly stored, reheated leftover brisket lasts 3-4 days refrigerated. Place brisket in an airtight container. Do not overfill the container, so all meat stays cold. Discard if you notice an off smell or flavor.
What is the best way to reheat a whole brisket?
For reheating a whole brisket, use low steady heat like a 225°F oven or smoker to gently warm all the way through without overcooking outer portions. Allow 1-2 hours for a full brisket. Monitor the internal temp to ensure food safety.
Can you reheat brisket in a slow cooker?
Yes, using a slow cooker is an excellent way to reheat brisket. Place the meat in the slow cooker with 1 cup of broth, beer, or Dr. Pepper. Cook on low for 6-8 hours until heated through, moist and fall apart tender.
How do you reheat brisket to keep it moist?
To keep brisket moist, use indirect heat, wrap in foil, cook at lower temps (250-300°F), and allow plenty of time for gentle heating. Include a moisture source like broth or sauce. Rest the brisket wrapped for 15 minutes after reheating so juices can absorb back into the meat.
Get Delicious Leftover Brisket Every Time
Reheating leftover barbecue brisket at home can seem intimidating. But using the right techniques delivers delicious results full of smoky flavor and melt-in-your mouth tenderness. The keys are low and slow reheating, plenty of moisture, and proper resting. Follow these guidelines for brisket even better than on serving day.