The best way to heat up brisket is to wrap it in foil and warm it slowly in an oven at 250°F until it reaches an internal temperature of 165°F.
You spent hours smoking a perfect brisket, only to end up with dry, rubbery leftovers after reheating. Sound familiar? Reheating brisket wrong ruins its tenderness, moisture, and smoky flavor—turning your masterpiece into a disappointment.
The right way to heat up brisket can save your leftovers and make them taste fresh. In this guide, we’ll cover the top methods, pro tips, and common mistakes to avoid. Whether you prefer the oven, sous vide, or smoker, one of these techniques will work for you.
Key Takeaways
- Low and slow (250°F or below) preserves moisture and texture.
- Always add liquid (broth, drippings, or tallow) to prevent drying.
- Avoid microwaving—it turns brisket tough and unevenly heated.
- Check the internal temperature (165°F for food safety, 140°F for tenderness).
1. Oven Method: Best for Large Portions
Reheating brisket in the oven is the most reliable way to retain moisture. Preheat to 250°F and follow these steps:
- Place brisket in a baking dish with ½ cup beef broth or drippings.
- Cover tightly with a double layer of foil to trap steam.
- Heat for 30–45 minutes (or until internal temp hits 140–165°F).
- Rest for 10 minutes before slicing.
Pro Tip: For extra flavor, add a pat of butter or smoked tallow on top before covering.
2. Sous Vide: Perfect for Precision
Sous vide reheats brisket evenly without overcooking. Ideal for individual portions:
- Set sous vide machine to 165°F.
- Vacuum-seal brisket with drippings or broth (or use a zip-lock bag with the air removed).
- Submerge for 1–2 hours.
- Sear in a hot skillet for 30 seconds per side to revive the bark.
Why it works: The sealed bag locks in juices, and the low temperature prevents toughness.
3. Smoker/Pellet Grill: Restore the Smoke Flavor
For a smoky revival, use your smoker or pellet grill at 225°F:
- Place brisket on a tray with butcher paper or foil (avoid direct heat).
- Add a water pan below to maintain humidity.
- Reheat for 60–90 minutes until warmed through.
Note: Foil can soften the bark—use butcher paper for a crispier exterior.
4. Slow Cooker: Hands-Off Convenience
Great for shredded brisket or busy days:
- Add brisket and 1 cup broth to the slow cooker.
- Cook on Low for 3–4 hours.
- Strain excess liquid before serving.
Reheating Brisket: Comparison Table
| Method | Temperature | Time | Best For |
|---|---|---|---|
| Oven | 250°F | 30–45 mins | Whole brisket |
| Sous Vide | 165°F | 1–2 hours | Precision |
| Smoker | 225°F | 60–90 mins | Smoky flavor |
| Slow Cooker | Low | 3–4 hours | Shredded meat |
5. What NOT to Do: Microwave Mistakes
Avoid microwaving brisket—it zaps moisture and creates hot spots. If you’re in a rush:
- Slice brisket thinly.
- Heat in 15-second intervals with a damp paper towel on top.
Final Words
Reheating brisket doesn’t have to be a gamble. Stick to low heat, added moisture, and patience for tender results. Whether you choose the oven, sous vide, or smoker, these methods will keep your leftovers tasting like day one. For more tips, check out our guide on storing brisket to extend its freshness.
