How to Reheat Brisket So It Stays Juicy

Smoked brisket takes many hours to cook, and it can dry out in a few minutes if it is reheated the wrong way. The goal is to warm the meat through without cooking it any further. Gentle, moist heat does that best.

In short, the best way to reheat brisket is in its sealed bag in a pot of hot water. If it is not sealed, wrap it with a little beef broth and warm it in a 250 degree oven. Either way, reheat it in one piece when you can and slice it after it rests.

The Best Method: A Water Bath

Our brisket for Heat & Eat comes vacuum sealed and refrigerated. A sealed bag in hot water warms the meat evenly and keeps every bit of moisture inside the bag.

1. Fill a large stock pot with enough water to fully submerge the sealed bag, then put the bag in.
2. Bring the burner to medium high heat until the water reaches a gentle boil.
3. Once the water is at a gentle boil, allow 15 to 20 minutes per pound for brisket slices or chunks.
4. Pull the bag out and let it rest for a full 10 minutes with the bag still sealed, so the juices redistribute.
5. Cut the bag open and serve right away.

Keep the bag sealed the whole time. That is what holds the moisture in. Our Heat & Eat reheating page has times for every cut and a timer you can use while you cook.

Reheating Brisket in the Oven

If your brisket is not vacuum sealed, the oven is the next best choice.

1. Heat the oven to 250 degrees.
2. Place the brisket in a baking dish and add a few tablespoons of beef broth or the meat juices.
3. Cover the dish tightly with foil.
4. Heat until the center reaches 165 degrees. A few pounds of sliced or chunked brisket usually takes 30 to 45 minutes, and a larger piece can take an hour or more.
5. Let it rest for a few minutes, then slice it against the grain.

A whole piece of brisket holds moisture better than slices. If you can, reheat it in one piece and slice it afterward. If it is already sliced, overlap the slices in the dish and spoon the liquid over them before you cover it.

Flat and Point Reheat Differently

The flat is the lean part of the brisket and dries out more quickly, so give it a little extra broth and check it sooner. The point has more fat and is more forgiving. Our guide to brisket flat vs point explains the difference.

Reheating Brisket in a Slow Cooker

A slow cooker is useful when you want to keep brisket warm for a party. Place the brisket in the slow cooker with about half a cup of beef broth, cover it and heat it on low until the center reaches 165 degrees. Keep the lid on so the moisture stays in, and do not leave it on warm for many hours, or the meat will start to dry out.

Reheating Brisket Sous Vide

If you have an immersion circulator and your brisket is vacuum sealed, you can heat the sealed bag in a water bath set to 165 degrees. This is very gentle but slower than a pot of boiling water, so plan extra time and check that the center has reached 165 degrees before you serve it.

Reheating Brisket in the Microwave

The microwave works for a single portion when you are short on time. Put the slices on a plate, add a spoonful of broth or juices and cover the plate. Heat on medium power in short intervals and check the meat between each one. High power will tighten the meat and dry out the edges.

Keeping Brisket Warm for Serving

Once the brisket is hot, keep it covered with a little of its own juice in a low oven or a covered pan on a warmer. The USDA recommends holding hot food at 140 degrees or warmer. Slice only as much as you need, because whole pieces stay juicy longer than slices.

Common Mistakes

• Using high heat. A hot oven dries out the outside before the center is warm.
• Leaving it uncovered. Foil or a sealed bag keeps the moisture in.
• Slicing too early. Thin slices lose moisture fast. Slice after reheating when you can.
• Reheating more than you need. Every round of reheating dries the meat a little more, so warm only what you plan to eat.

How Long Brisket Keeps

Meat that is seasoned, smoked and vacuum-sealed keeps in the fridge for up to two months, as long as it stays at or below 36 degrees. The USDA recommends refrigerating leftovers that were opened or never sealed within two hours and eating them within three to four days. It also recommends reheating leftovers to an internal temperature of 165 degrees. For more, see how long brisket lasts in the fridge and whether you can freeze brisket.

Get Brisket From Stampede

Our brisket is slow smoked in the Texas style and sold by the pound at our restaurant in Mohnton and at our food truck at Ludwig’s Corner in Glenmoore. See the restaurant menu or the brisket page for details, and our guide to what to serve with brisket for side dish ideas.

For other meats and sides, see our guide to reheating BBQ leftovers.