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.

If you have brisket left, reheat the slices by wrapping them in foil and placing them in the oven at 325°F until they're hot. Serve with your favorite barbecue sauce (like this) for a quick and easy meal.

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.

Transfer the brisket to a long sheet of foil. Double wrap the brisket in foil, then place it back on the baking sheet (or roasting pan). Roast the brisket in the preheated oven until it reaches an internal temperature of 180 to 200 degrees Fahrenheit, about 1 hour and 15 minutes per pound of meat.

Cube the brisket, spritz with some apple juice in AL pan, add a few dollops of BBQ then heat in 300 F oven for 90-120 mins until hot and tender.

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.

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.

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

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.

What is the 3 2 1 method 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.

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

You should plan on one pound of raw brisket (or half a pound of cooked brisket) per adult and half a pound of uncooked brisket (or a quarter pound of cooked brisket) for each child.

2-3 people can share a pound of brisket. Depending on everyone's appetite, you can stretch to 4 people eating off off one pound.

Cooking a brisket in a smoker can take all day and all night, however, you can cook brisket in the oven in only three to four hours. The key to shortening the cooking time is to wrap the brisket in foil, also known as the Texas Crutch. This traps the moisture in with the meat, dramatically speeding up cooking.

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.