Cooked brisket keeps in the refrigerator for three to four days once it has been opened or sliced. That is the USDA guideline for cooked meat leftovers. Vacuum-sealed brisket that has not been opened lasts much longer, which is why we package our Heat & Eat meats that way.
Opened or Leftover Brisket
Leftover brisket, whether it came from a restaurant or your own smoker, should be eaten within three to four days. To get the most out of it:
- Refrigerate it within two hours of serving, or within one hour on a day above 90 degrees.
- Store it in an airtight container or wrap it tightly in plastic wrap and foil.
- Keep it in larger pieces when you can. A whole piece holds its moisture better than thin slices.
- Add a spoonful of the juices to the container to keep it from drying out.
Vacuum-Sealed Brisket
Vacuum sealing removes the air that causes meat to dry out and spoil. Our vacuum-sealed smoked meats keep in the fridge for up to two months, as long as the package stays sealed and the fridge stays at or below 36 degrees. Once you open the package, treat it like any other leftover and eat it within a few days.
Check Your Fridge Temperature
Most home refrigerators should be set to 40 degrees or below. Colder is better for storing meat. A simple fridge thermometer is an easy way to check, since the door and the back of the fridge can run at different temperatures.
How to Tell If Brisket Has Gone Bad
Spoiled brisket may have a sour or off smell, a slimy surface or a gray or green color. If you see any of these signs, or if you are not sure how long it has been in the fridge, throw it out. The USDA advice is simple: when in doubt, throw it out.
When to Freeze It Instead
If you will not finish your brisket within a few days, freeze it. Cooked brisket is best used within two to three months of freezing. Our guide on how to freeze brisket covers packaging, thawing and reheating.
Reheating Stored Brisket
Gentle, moist heat brings brisket back without drying it out. A water bath works best for sealed packages. Our guide on how to reheat brisket covers the water bath, oven and microwave methods, and the USDA recommends reheating leftovers to 165 degrees.
Brisket From Stampede
Our brisket is slow smoked in the Texas style and sold by the pound at our restaurant in Mohnton and our food truck at Ludwig’s Corner in Glenmoore. Times for every cut are on our Heat & Eat page.