20 Best Leftover Brisket Recipes - The Three Snackateers (2024)

FAQs

What can I do with leftover tough brisket? ›

If your leftover brisket seems a bit dry, never fear. It can still be revived and no one will be the wiser. To moisten the meat, give it a marinade in some warm beef broth, and make sure to add broth when reheating. Another option is to use the meat in dishes where it can soak up a rich sauce.

USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.

If you have brisket left, reheat the slices by wrapping them in foil and placing them in the oven at 325°F until they're hot. Serve with your favorite barbecue sauce (like this) for a quick and easy meal.

Once seared, place brisket in foil pan, fat side up, and smoke, uncovered for 2 hours. Flip brisket and smoke for 1 hour. At this point, the juices inside are under a fair amount of pressure. It is important not to pierce the meat from this point until it is done.

Cube the brisket, spritz with some apple juice in AL pan, add a few dollops of BBQ then heat in 300 F oven for 90-120 mins until hot and tender.

Once the brisket has cooked for about 6-8 hours, put about 1 cup of beef broth and a few tablespoons of my original rub in a foil pan. Place the brisket fat side down in the pan and cover it with foil to allow it to continue cooking while the steam inside the pan tenderizes it.

Storing Fresh Brisket

A fresh brisket will be fine in the coldest part of your refrigerator (35 to 40 F) for up to five days before cooking and up to eight days if your refrigerator section is kept at a temperature lower than 34 F.

Store frozen brisket for about three months. Use as needed. When you need a few slices of brisket, remove them from the freezer and reheat with a little beef broth in a skillet. Sautéing them in a shallow pan with some liquid will thaw them while keeping them moist.

Pre-sliced brisket can be reheated in the oven just like larger pieces of beef, but do it at about 375-degrees. You can even use a glass pan and cover the pan with aluminum foil to make clean-up easy. Only reheat for 15 to 20 minutes to avoid drying out the meat.

Is it better to reheat brisket sliced or whole? ›

Reheating the brisket whole, and then slicing it when it's time to serve helps keep the brisket from drying out.

Holding Brisket For 17 Hours In A Holding Oven

They put briskets into the pit at 6:00 am, take them out of the pit at 6:00 pm, and hold them at 170°F until they open for service the next day at 11:00 am.

If you want to give your brisket some extra moisture without messing with the flavor, just use plain water. It will get the job done and allow you to focus on imparting your desired flavor into the meat through a brisket injection and exterior rub.

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

When the meat has cooled, cut off the fatty top layer. Slice the brisket into 1/4-inch-thick slices and put the slices into a roasting pan. Cover the sliced meat with the defatted cooking liquid and reheat slowly. All the fat is gone and the meat is tender and juicy.

The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it. Legend has it "The Texas Crutch" first came into being on the competition barbecue circuit.

Unfortunately, it's impossible to put the fat and moisture back into your meat. All you can do is add things that will surround or encapsulate the beef and, by extension, make it taste more succulent. You won't be able to save your roast as an actual roast, but you will be able to turn your beef into something else.

It's more likely that a dry brisket is overcooked, rather than under, but the dryness can also be the result of improper seasoning or particularly low fat marbling. Not to mention, brisket usually is cooked to like, 180ºF, so overcooking it takes quite a bit of effort/negligence.