20 Best Leftover Brisket Recipes - The Three Snackateers (2024)

FAQs

What can I do with leftover tough brisket? ›

If your leftover brisket seems a bit dry, never fear. It can still be revived and no one will be the wiser. To moisten the meat, give it a marinade in some warm beef broth, and make sure to add broth when reheating. Another option is to use the meat in dishes where it can soak up a rich sauce.

USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.

Hitting your brisket with the right level of heat is critical. For example, if you're cooking at 250°F, hit it with 350°F to start. For the first 20 minutes, you'll want to use a higher temperature to sear the brisket and brown the outer layer, which will help contain its juiciness.

Cooked brisket without liquid or gravy will last longer in the fridge (up to four days) but less time in the freezer (up to two months). If the brisket is stored in the gravy, it may be refrigerated up to two days and frozen up to three months. Make sure you wrap the meat well and place it in an airtight container.

To reheat the brisket, wrap it in foil or plastic and place it in a preheated oven at 325°F for 10-15 minutes. You can also reheat it in a microwave using a microwave-safe dish and cover it with a damp paper towel to prevent it from drying out.

Once the brisket has cooked for about 6-8 hours, put about 1 cup of beef broth and a few tablespoons of my original rub in a foil pan. Place the brisket fat side down in the pan and cover it with foil to allow it to continue cooking while the steam inside the pan tenderizes it.

Pre-sliced brisket can be reheated in the oven just like larger pieces of beef, but do it at about 375-degrees. You can even use a glass pan and cover the pan with aluminum foil to make clean-up easy. Only reheat for 15 to 20 minutes to avoid drying out the meat.

The Two-Hour Rule

Havern explains: "The maximum amount of time perishable foods can [spend] in the danger zone is two hours. At two hours, the food must be consumed, stored correctly, or thrown away. This includes all cooked leftovers, [chopped] fruits and vegetables, meat, poultry, fish, eggs, and dairy products."

After cooking the brisket and letting it rest, slice the brisket across the grain and arrange in a baking dish or disposable foil pan. Cover tightly with aluminum foil and refrigerate. To reheat, spritz the meat with apple juice or low-sodium beef broth and add 1/8″ of the same liquid to the bottom of the pan.

Plain Water

Sometimes the simple way is a good way to go too. If you want to give your brisket some extra moisture without messing with the flavor, just use plain water. It will get the job done and allow you to focus on imparting your desired flavor into the meat through a brisket injection and exterior rub.

Does brisket get more tender the longer you cook it? ›

The temperature of the meat begins to rise again -- which you want because brisket gets more tender the longer you cook it.

Rubs and Marinades

Common go-to rubs include seasonings like garlic, herbs, and spices. Just be sure to take it easy on the rub so that your brisket doesn't come out too salty. If you plan to mop or baste your brisket while smoking, be sure to coordinate the flavors properly with your rub.

For smoked brisket — a staple on every Texan's table — your best bet is to freeze whole, unsliced slabs of meat well wrapped in plastic and thaw those in the refrigerator when it comes time to nosh. That's both the safest way to thaw large pieces of meat and the best way to retain as much moisture as possible.

Frozen Meats – Frozen raw meats that are properly vacuum sealed can be stored in the freezer from 1-3 years depending on the type of meat. However, raw meat that is not vacuum sealed will only last 1-12 months depending on the meat.

When the meat has cooled, cut off the fatty top layer. Slice the brisket into 1/4-inch-thick slices and put the slices into a roasting pan. Cover the sliced meat with the defatted cooking liquid and reheat slowly. All the fat is gone and the meat is tender and juicy.

Wrap in foil, add some liquid -beef broth will work, toss back on the pit for a while. Make burnt ends out of the point. If still dry, use it to make chili.

The meat was overcooked: Slow cookers are known for their ability to tenderize meat, but if the meat is cooked for too long, it can become overcooked and tough. It's important to follow the recommended cooking time for your recipe to ensure that the meat is cooked to the correct doneness.