20 Best Leftover Brisket Recipes - The Three Snackateers (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.

Texas Crutch Method: The Texas crutch method involves wrapping the brisket tightly in foil or butcher paper during the cooking process. This helps retain moisture and speeds up the cooking time, resulting in a tender and flavorful brisket.

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.

Pour the beef broth and wine all over the brisket. Cover with foil and bake in the oven for 3-4 hours. The vegetables should be soft and the brisket almost falling apart when lifted with tongs. If they are not, put back in the oven for a bit longer.

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).

Add Moisture

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.

Wet rubs are fantastic when you are cooking low and slow – again, brisket and pulled pork.

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

Brisket is a very tough cut because of the presence of collagen, which breaks down at 72°C, and needs the presence of liquid, so roasting is not a good technique for this cut. If you'd taken it out when the alarm sounded it would be even tougher.

Does brisket get more tender the longer you cook it? ›

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

Purchase a whole fresh beef brisket (not corned) or 2 center-cut pieces. Oven-braise the brisket up to 2 days ahead; chill meat and pan juices separately. To serve, slice meat and reheat in sauce.

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.

Set your pellet grill to 225℉ and preheat, lid closed, for 15 minutes. Place brisket on the grill grate fat side down, and cook for approximately 6 hours or until the internal temperature reaches 160℉.

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.

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.