Brisket that took fourteen hours to cook can be ruined in four minutes in a microwave. That is the whole problem with leftovers, and it is worth a bit of care, because barbecue reheats better than almost anything else if you do it slowly. This applies to any smoked brisket in Perth you have taken home, not just from us.
What is the best way to reheat brisket?
Reheat brisket low, slow and covered, with a little moisture. Wrap it in foil with a splash of liquid, put it in a 120°C to 135°C oven, and leave it until the centre reaches about 75°C. Depending on the size, that takes 20 minutes to an hour. Fast, dry, uncovered heat is what dries brisket out, and no amount of sauce afterwards fixes it.
Why does reheated brisket go dry?
Because the moisture is held in rendered fat and gelatin, and high heat drives both out.
During a long cook, collagen breaks down into gelatin, which is what makes a good brisket feel moist rather than just tender. Reheating hard and fast melts that out faster than the meat can hold it, and it ends up in the bottom of the container instead of in the slice. Low heat lets the meat come up to temperature without shedding it.
The second reason is surface area. Sliced brisket has far more exposed surface than a whole piece, so it dries out much faster. That is why how you store it matters as much as how you heat it.
How should you store brisket before reheating?
Store it in as few, as large pieces as possible, and keep any fat and juices with it.
If you have a whole unsliced chunk, leave it whole. If it is already sliced, keep the slices stacked together rather than spread out, and pour any juices from the butcher’s paper in with them. Wrap tightly in foil or an airtight container so air cannot reach the cut surfaces.
Get it into the fridge within two hours of it coming off the tray. Cooked meat keeps in the fridge for three to four days. For anything longer, freeze it, ideally in one piece rather than in slices.
How do you reheat smoked brisket in the oven?
This is the method that works best for anything more than a couple of slices.
Take the brisket out of the fridge 20 to 30 minutes beforehand so it is not starting from cold.
Set the oven to 120°C to 135°C.
Wrap the brisket in foil with a tablespoon or two of liquid. Beef stock is best. Water is fine. Any juices you saved are better than either.
Seal the foil so steam stays in.
Heat until the centre reaches 75°C. Around 20 minutes for a small portion, up to an hour for a large piece.
Rest it for five minutes before opening the foil.
If you want the bark to firm back up, open the foil for the last five minutes. You will lose a little moisture doing it, so it is a trade-off rather than a free win.
How do you reheat brisket without an oven?
Steaming works well. Put the brisket in a covered steamer or a colander over simmering water, cover it, and give it 10 to 15 minutes. It will not crisp the bark, but it will not dry the meat either.
A pan with a lid also works. Add a splash of stock, keep the heat low, cover it, and turn the meat once. Do not let the pan get hot enough to sear.
A microwave is the last resort, not a crime. If you have to use one, cover the brisket, add a little liquid, use 50 per cent power, and go in 30 second bursts. The damage comes from full power and no cover.
Should you slice brisket before or after reheating?
After, if you have the choice. A whole piece holds moisture far better than slices do, and slicing after reheating gives you a cleaner cut face.
If it is already sliced, reheat the slices stacked and wrapped together rather than laid out flat.
How do you reheat ribs and sausage?
Ribs take the same approach as brisket: wrapped, with a little liquid, at 120°C to 135°C until heated through. They handle a few minutes uncovered at the end better than brisket does, which helps the outside.
Sausage is more forgiving. Low heat in a covered pan or a moderate oven is enough. Avoid high heat, which splits the casing and pushes the fat out.
Is it safe to reheat brisket?
Yes, provided it was cooled and stored properly. Get cooked meat into the fridge within two hours, keep it no more than three to four days, and reheat it through to 75°C. Reheat it once, not repeatedly. Only take out what you plan to eat and leave the rest cold.
The short version
- Store it whole, with the juices, wrapped tight, in the fridge within two hours.
- Reheat wrapped in foil with a splash of liquid at 120°C to 135°C.
- Bring it to 75°C in the centre, then rest it briefly.
- Slice after reheating, not before.
- Steaming is the best no-oven method. Microwave on half power, covered, if you must.
- If you are working out how much to order in the first place so there is something worth reheating, we have a separate guide on how much barbecue to order per person.
