20 Best Leftover Brisket Recipes - The Three Snackateers (2024)

FAQs

What to do with over cooked brisket? ›

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.

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. Add the cooked beef to Slow-Cooker Brisket Chili or Chicken-and-Brisket Brunswick Stew, where the juiciness isn't as necessary.

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 main reason to cook brisket fat side down is for delicious consistent results, especially when it comes to competition barbecue. Fat-side down encourages a more pronounced smoke ring.

It sounds like it isn't done yet and the internal fat and connective tissues haven't had a chance to render yet. If it were overcooked it would most likely be falling apart. Of course, you could just have a tough brisket.

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.

Storing Cooked Brisket

Cooked brisket without liquid or gravy will last longer in the fridge (up to four days) but less time in the freezer (up to two months). If the brisket is stored in the gravy, it may be refrigerated up to two days and frozen up to three months.

The best way to reheat brisket without drying it out is by using the oven. Start by preheating the oven to 325-degrees and setting the racks so that you have plenty of room. Place a sheet of aluminum foil across a baking dish and set the brisket on the foil sheet.

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

Holding Brisket For 17 Hours In A Holding Oven

They put briskets into the pit at 6:00 am, take them out of the pit at 6:00 pm, and hold them at 170°F until they open for service the next day at 11:00 am.

What is the best liquid to keep brisket moist? ›

Another great alternative is apple juice where the sugars in the juice also add another level of flavour to your bark. Simply pour the liquid you choose into any spray bottle and mist the outside of your meat.

By adding my own flavor profile of onion powder, garlic powder, smoked paprika, and ground coriander to the salt and pepper base, this rub beautifully compliments the richness of beef without being too overpowering. The most important part of this rub is the pepper and salt.

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.

Thick-slice the roast (1/4 in thick or so), then cut the slices into bite-sized cubes. Put these in a deep pan and add a can of beef broth (about a cup), a cup of water, and a half-cup of red wine. Heat this to a simmer over low heat and cover the pan, stirring occasionally.