{"id":3188,"date":"2021-07-23T22:42:00","date_gmt":"2021-07-23T14:42:00","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=3188"},"modified":"2023-01-16T14:03:09","modified_gmt":"2023-01-16T06:03:09","slug":"brisket-leftovers-the-best-way-to-reheat-brisket","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/brisket-leftovers-the-best-way-to-reheat-brisket\/","title":{"rendered":"How To Reheat Brisket Leftovers (Sous-Vide, Oven, Grill & Microwave)"},"content":{"rendered":"
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If you\u2019ve just smoked an enormous packer brisket, unless you have a large family, there\u2019s a good chance that you are going to have a decent amount of leftovers afterwards. In my household, smoked brisket is a delicacy. Not only is brisket expensive, but it takes up an enormous amount of my time. So when I have leftover brisket, I want every slice to taste almost as delicious as it did fresh out of the smoker. I did some research and examined all the popular methods of storing and reheating brisket. <\/p>\n\n\n\n
Brisket leftovers need to come back up to a safe serving temperature of 140\u00b0F. You can either reheat the brisket in the oven, the grill, the microwave, however, the sous-vide method<\/strong> is the best way to restore brisket leftovers. <\/strong>A simple way to reheat brisket is to wrap the leftover meat in foil, add some liquid and place it in an oven set to 225\u00b0F.<\/p>\n\n\n\n The best way to store and reheat brisket is by using a vacuum sealer which can restore brisket close to its freshest point. A vacuum sealer will also allow you to reheat the meat using the sous-vide cooking method. If you don’t have a vacuum sealer, you can use zip-lock bags.<\/p>\n\n\n\n Zip-lock bags are a cheap alternative to vacuum sealers if you can squeeze all the oxygen from the bag. A microwave at low heat is the fastest way to reheat brisket, however, this method will lose some of the brisket flavor. <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\nKey Points<\/h2>\n\n\n\n
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Method<\/th> Temperature<\/th> Additional Notes<\/th><\/tr><\/thead> Oven<\/td> 225\u00b0F<\/td> Wrap in foil and add liquid to create steam<\/td><\/tr> Grill or Smoker<\/td> 225\u00b0F<\/td> Wrap in foil and add liquid to create steam<\/td><\/tr> Microwave<\/td> Low heat<\/td> Fastest method, but loses flavor<\/td><\/tr> Sous-vide<\/td> Varies<\/td> Best method to restore brisket close to its freshest point, requires vacuum sealer or zip-lock bags<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n