How to Reheat Brisket
Smoked or braised beef brisket, sliced or whole.
The Short Answer
The best way to reheat brisket is low oven with added moisture. Heat at 250 degrees F with beef broth or au jus, covered tightly, to restore tenderness without drying out.
Reheating Methods
Oven
Temperature: 250°F
Time: 45-60 minutes
Place slices in a baking dish with 1/4 cup beef broth or au jus. Cover tightly with foil. Heat until internal temp reaches 140 degrees F. Low and slow prevents drying.
Smoker
Time: 45-60 minutes
Wrap in foil with liquid at 225 degrees F. This adds a fresh hit of smoke flavor on top of the reheat. Best method if you have a smoker running anyway.
Microwave
Time: 2-4 minutes
Last resort. Cover with a damp paper towel and use 50% power in 1-minute intervals. Add a splash of broth. Will not be as good as oven method.
Do not reheat brisket at high temperatures. High heat turns tender brisket into shoe leather. Keep it low (250 degrees F max) and always add moisture.
The liquid is everything when reheating brisket. It replaces moisture lost during the first cook. Beef broth, au jus, or even a splash of beer works. Never reheat brisket dry; you are just dehydrating an already cooked piece of meat.
Frequently Asked Questions
Three things: low temperature (250 degrees F), added liquid (broth, au jus, or drippings), and tight foil cover to trap steam. If you saved the drippings from the original cook, those are the best reheating liquid.
Yes. Place slices in the slow cooker with broth or au jus. Set on low for 2-3 hours. The slow, gentle heat keeps the meat tender. Excellent for serving at a party.
Cooked brisket lasts 3-4 days in the refrigerator and 2-3 months in the freezer. Slice before freezing for easier portioning and faster reheating.
The Bottom Line
The best way to reheat brisket is low oven with broth. Take the extra few minutes to use the right method and your leftovers will taste nearly as good as the first time.