14 Delicious Leftover Brisket Recipes (2024)

FAQs

What to do with leftover tough brisket? ›

If you haven't fully sliced it, you can submerge it 2/3 in stock and cook it at 140 °C for about three hours or until tender. Then retrieve it and coat it in your favorite BBQ sauce and a rub, then roast at 180 °C for about 30 minutes, or until it looks shiny and somewhat caramelized.

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.

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.

Reheat it in a moist environment: One of the easiest ways to soften a dry brisket is to reheat it in a moist environment. You can do this by placing the brisket in a covered dish with a small amount of beef broth, water, or tomato sauce. Cover the dish with foil and bake it in the oven until it is heated through.

That means that they smoke the brisket with a medium temperature, then on a very high temperature for a short period and then steam it for the last 10 degrees over a very long period of time.

Danger Zone for Smoking and Grilling Meat

As mentioned above, the temperature danger zone is 46°F -140°F (8°C-60°C). Hence, it is better to keep the hot smoking or grill above 158°F (70°C).

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.

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.

Can I freeze brisket after cooking? ›

Slice Leftover Brisket and Freeze in a Single Layer

For easier brisket freezing and reheating, slice the brisket and freeze it in a single layer. This will give you brisket “popsicles” that you can then move to a freezer bag or container for long-term storage.

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

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.

Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat. It adds moisture, but it also cooks the meat.

The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it.