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

FAQs

How long does leftover brisket last in the fridge? ›

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.

Texas Crutch Method: The Texas crutch method involves wrapping the brisket tightly in foil or butcher paper during the cooking process. This helps retain moisture and speeds up the cooking time, resulting in a tender and flavorful brisket.

Reserved cooking juices, beef broth, and barbecue sauce are popular for reheating brisket. Other liquids that add flavor and moisture include apple juice, beer, and water.

There is no magic number for when briskets are done. I've had briskets be done anywhere from 200° – 208°. What are you looking for is for it to feel done.

Reheating Leftover Brisket

To reheat the brisket, wrap it in foil or plastic and place it in a preheated oven at 325°F for 10-15 minutes. You can also reheat it in a microwave using a microwave-safe dish and cover it with a damp paper towel to prevent it from drying out.

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.

After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. You can do this every 30 minutes or every hour, based on preference.

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

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.

Can you eat brisket cold? ›

🥪 Enjoy it cold too! Brisket cuts are pre-cooked and seasoned, making them perfect for cold cut sandwiches or snacks.

Watch for an internal temperature of 185F (it will come up to 190 while it rests). If your brisket has little marbling or inconsistent marbling, the 225F temperature for smoking a brisket makes sense. It smokes the meat more quickly, preventing rubberiness, and produces a rich smokiness.

Close the lid on the smoker and, maintaining 225 degrees F, continue cooking until the internal temperature of the brisket reaches 202 degrees F in the thickest part of the meat (takes anywhere from 5 to 8 hours).

Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart.