14 Delicious Leftover Brisket Recipes (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.

First off, you'd smoke or bake the brisket at 225 degrees for 3 hours; then you'd wrap it in foil and keep cooking it for 2 hours. Finally, uncovered and cook for 1 more hour before letting it rest for a few minutes prior serving.

Once that brisket is overcooked and starts to flake into strands, Byrd suggests going the whole way and deep-frying it to a beef-jerky-like effect. "It's very bacon-like and visually appealing because you get these big, long strands that look really cool and it'll cook up to a deep, rough brown."

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.

Reheat it in a moist environment: One of the easiest ways to soften a dry brisket is to reheat it in a moist environment. You can do this by placing the brisket in a covered dish with a small amount of beef broth, water, or tomato sauce. Cover the dish with foil and bake it in the oven until it is heated through.

Danger Zone for Smoking and Grilling Meat

Therefore, you need to find the optimum temperature for meat. As mentioned above, the temperature danger zone is 46°F -140°F (8°C-60°C). Hence, it is better to keep the hot smoking or grill above 158°F (70°C).

Can I pull brisket at 190? The brisket is just about ready at 190. While I suggest you wait until it hits at least 195 before pulling it off the smoker, you can do so a few degrees sooner as well.

There is no magic number for when briskets are done. I've had briskets be done anywhere from 200° – 208°. What are you looking for is for it to feel done.

Can you smoke already cooked brisket? ›

Reheating brisket in the smoker works great and it gives you the ability to keep the temperature low which is the most important aspect. Double-wrap the brisket in aluminum foil with the original cooking juices and put it in the smoker at about 275-degrees.

Pour apple cider vinegar over the brisket. The vinegar will help tenderize the meat and will add sweetness to it. Proper brisket should be cooked low and slow in a smoker, using wood or charcoal.

Yes, it is in fact possible to overcook brisket in a slow cooker. While it is a tough cut of meat and slow cooking it over a long period of time is what makes it tender, cooking it for too long will result in mushy and unappetizing brisket.

After two or four hours of cooking, you can lightly spray your brisket with water, hot sauce, apple cider vinegar, or apple juice. You can do this every 30 minutes or every hour, based on preference.

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

You won't be able to save your roast as an actual roast, but you will be able to turn your beef into something else. One of the most suggested ways to salvage beef that has been cooked to death is to shred it as thinly as possible and slather it with sauce.

It's more likely that a dry brisket is overcooked, rather than under, but the dryness can also be the result of improper seasoning or particularly low fat marbling. Not to mention, brisket usually is cooked to like, 180ºF, so overcooking it takes quite a bit of effort/negligence.

Yes. There is, in fact, a science behind the Double Smoked Brisket Points. Things we have discussed like caramelization, rendering, and the secret behind why grilled food tastes good.