14 Delicious Leftover Brisket Recipes (2024)

FAQs

What is the 3 2 1 rule for brisket? ›

Often used for other meats that require long, slow cooking on the barbecue, such as ribs, the 3-2-1 method essentially involves firstly smoking the meat as it is for three hours, wrapping it for the second two hours, and finally finishing the cooking unwrapped for the last hour.

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.

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.

Reserved cooking juices, beef broth, and barbecue sauce are popular for reheating brisket. Other liquids that add flavor and moisture include apple juice, beer, and water.

That means that they smoke the brisket with a medium temperature, then on a very high temperature for a short period and then steam it for the last 10 degrees over a very long period of time.

Danger Zone for Smoking and Grilling 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).

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.

Storing Fresh Brisket

A fresh brisket will be fine in the coldest part of your refrigerator (35 to 40 F) for up to five days before cooking and up to eight days if your refrigerator section is kept at a temperature lower than 34 F.

Place in the freezer. Store frozen cooked brisket in the freezer for up to three months, or up to 12 months if vacuum sealed.

Is it better to reheat brisket, sliced or whole? ›

Reheating the brisket whole, and then slicing it when it's time to serve helps keep the brisket from drying out.

In the oven, in a shallow pan (foil or other) covered with foil with about a 1/4 to 1/2 inch of beef broth, at 350 for however long it takes, check in a half hour and then every 15 mins thereafter. Warm to about 160 +-. It shouldn't take longer (but may) than an hour.

Brisket contains a lot of connective tissue, which can make it tough. The type of connective tissue in brisket is called collagen. Cook the meat quickly and you get tough, dry meat. Cook a brisket slowly, with some liquid, and the collagen turns into gelatin.

Twenty of those place the target anywhere between 185 and 200 degrees, while eight of those put the magic number right at 190. You might get tough brisket if you use the Salt Lick range of 165-175 degrees. BOTTOM LINE: Cook it to 190 degrees.

Put brisket on the grill at 225 °F. Smoke for 6 hours until internal temperature is 160 °F.

A: You can usually figure about 1.5 hours per pound at 225 degrees for brisket, pork shoulder and other larger pieces of meat. Several things can affect this time such as actual meat thickness, wind, temperature and how often you open the door of the smoker.

Place it fat side down on the grill grate and smoke for 4-6 hours, or until the internal temperature reaches around 160° F. 4. After 4-6 hours of smoke, remove and double wrap in foil. Turn the grill to 225 and cook the brisket until it reaches an internal temperature of 200 – 205° F, approximately 6 more hours.