reheat brisket

Reheat Brisket

Reheat Brisket

Brisket is some of the best BBQ you can cook. Good thing is that it’s easy to cook ahead of time (for my Texas-Style Brisket Recipe, click here >>) and then reheat brisket later – without drying it out.

Once you have your brisket cooked and it has had a proper rest time. It’s time to package it.

First I drain the juice off the brisket (or out of the wrap) and use a fat separator. This separates the good brisket au jus from the fat.

Next, I use a large food service pan and place the whole brisket – along with the reserved au jus. Then by using the Food Saver Expandable bags, I vacuum seal pan and all.

reheat brisket

You can see the vacuum sealer pulls it down tight so no air is in the pan. These FoodSaver brand bags came from Walmart look for the roll that says “expandable”.

From this point you can refrigerate it (for up to 2-3 days) or freeze it (if you will be storing it for longer than 2- 3 days).

If you freeze it, just take it out freezer and place it in the refrigerator 2 days before you will re-serve it to allow it to thaw properly.

To reheat brisket, you just need to heat it back to 140 degrees internal – which is proper serving temp.

Open the bag, cover the pan with foil and place it directly into a 325 degree oven. It takes about an hour to get warm enough for serving this way.

You can do the same on a smoker or grill, but depending on your smoker temp, the reheat time will be longer.

Once the brisket reaches 140 internal, remove it from the oven, slice and serve.

Malcom Reed
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reheat brisket

Comments 22

  1. Thank you for posting this! You’ve answered my question before I could ask. Keep the videos coming, I can’t get enough.

    Thank you for all that you do.
    SFPD Central midnight shift is always fed well because of your knowledge!

  2. You can also sous vide the leftovers to 140, it’s quicker and you are guaranteed to not dry anything out ever again. I even have my kids throw in a bag of leftovers when they get home from school . So easy a ten year old can do it.

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  3. Thanks Malcolm! I’ve been wondering how to do this for so long now. Thank you for the detailed explanation. Love your site and your videos are second to none! Keep up the awesome work!

  4. Malcolm,
    On the reheating of the brisket, you mentioned to cut open the bag. Does the entire brisket, juice and pan still stay in the bag, with a piece if foil layed over the top?
    Sounds strange but, I’m just not sure. For leftovers, I vacuumed seal and freeze. Once thawed I simply place the bag in a pot in stove and slowly bring to a boil. But I question the oven??
    Recently purchased some if your products. That “AP” is untouchable!!

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      I remove the foil and place the brisket in a pan – then vacuum seal it. Then when it’s time to reheat I place the entire thing in the oven and let it reheat – then cut it open and serve.

  5. Hey Malcolm – huge fan i think I’ve made every one of your recipes and live on your BBQ and AP rubs and your pork belly burnt ends are like crack!

    Question – we have a big group for the forth of July and i want to pre-smoke my briskets and refrigerate it as you note in this article. For reheating, i was thinking of just grilling it on a hot grill until the middle got around 140 or so. I’ll probably do a test but thought maybe you had already tried it and could point me in the right direction. Thanks

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  6. Thanks for sharing this. On a recent trip to the lake I smoked two flats. I initially carved one for dinner and when everyone was done I refrigerated the other. I did not get to enjoy so I am looking forward to reheating the other point.

  7. Hi malcolm huge fan here in the uk
    How easy is it to smoke a brisket in a gas grill that’s the first thing
    Also how can I get hold of your rubs etc
    Many thanks and keep cooking 👍

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  8. Has anyone split the cook over 2 days. Day 1, 5-6 hrs to get color and bark. Day 2, wrap and cook until 200 degree internal temp, rest and serve. If so how did it turn out?

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      I would be afraid of bad bacteria growing. You have too many chances of having your meat in the danger zone when you break up the cook like that… and big fluctuations in cooking temp can make your meat tough and dry.

      1. Malcom
        Yesterday I cooked at 13# brisket at 225 pit temp to 180 IT (17 hr cook), rested 1.5 hours, then into fridge at about noon. Its still in foil that I wrapped it in at end of cook. I need to reheat and serve at 5:30 pm today.
        Would you re-heat same way as in your post?

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  9. Malcolm… takes a real gentleman to put out the information as you do. I would expect a lesser sort to withhold the secrets of smoking , especially competition level smoking, close to the chest for more awards….but you put it out there for the world to see and learn. I am rather new at this, even at my advanced age, but I have not ventured into a smoke of any sort until I review what Malcolm Reed has taught on the subject. You are my guru and I share that with all my friends and you have made ME the local pit master among my gang, and I owe it all to you and I tell them so.
    You and your family deserve kudos and should be proud….

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