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

FAQs

What is the secret to moist brisket? ›

Set the temperature to a low heat, around 225°F to 250°F (107°C to 121°C), and cook the brisket slowly. You can wrap it in foil or use a roasting pan with a lid to help retain moisture. Slow Cooker Method: Using a slow cooker is a convenient and hands-off method.

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.

Moisture is key to reheating brisket, so you'll need to add some liquid to keep it from drying out. 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.

Once seared, place brisket in foil pan, fat side up, and smoke, uncovered for 2 hours. Flip brisket and smoke for 1 hour. At this point, the juices inside are under a fair amount of pressure. It is important not to pierce the meat from this point until it is done.

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.

Dry rubs are great on their own but can be spectacular when finished with a sauce in the case of ribs, brisket, and pulled pork. Wet rubs are fantastic when you are cooking low and slow – again, brisket and pulled pork. This allows your food to develop a unique bark and allows the sugars to caramelize instead of burn.

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.

Wrapping a brisket in butcher paper or aluminum foil will speed up the cooking process. Wrapping the brisket will prevent what's called "the stall" — when evaporation from the surface of the brisket halts the cooking process.

To set things straight, we're here to put an end to the confusion, so you can get back to the grill with confidence. For brisket cooked to flavorful perfection, fat-side-down is the way to go. This is the only way to achieve a brisket that is perfectly moist with a perfect bark on both sides.

OK, most of the problem with tough brisket is usually undercooking. The way to solve this is to cook to internal temperature of about 95C or 203f. But that is just a rough guide to tender brisket. If you cook it very low & slow, say anywhere from 220f to 240f, it will be close to tender at 91C or 196f.

What to do after brisket is cooked? ›

As a result, there's been a greater appreciation among backyard barbecuers of the importance of holding brisket for a good, long rest after cooking, usually wrapped in aluminum foil or pink butcher paper and placed in an empty cooler for a few hours.

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.

It's a tough cut of meat, which is why the best way to cook brisket is a low-and-slow method: Long, slow cooking makes it tender.

How do I smoke a brisket to make it tender? on a smoker, you want to cook it at 225–250 for 1–1 1/2 hours per pound. Theres lots of other tricks you can do, but if you do the above, you're more than halfway there.

Roast low and slow.

In the oven, that kind of time and temperature would dry the meat out, so use a slightly higher temperature of 300°F and keep the brisket covered in foil for the first six hours or until the brisket is 180°F in the thickest part.

Brisket can be done in a range of 200-210°F (93-99°C), but as a general rule, it's safe to bet on 203°F (95°C). Brisket should be tender but not so tender it's falling apart. You should be able to slice it into pieces that can just hold together, requiring a little pull to come apart.

It's more likely that a dry brisket is overcooked, rather than under, but the dryness can also be the result of improper seasoning or particularly low fat marbling.

One of the tricks I use for making a brisket with great bark and tenderness is wrapping it in aluminum foil or butcher paper. The wrap helps to keep moisture in the meat, ultimately speeding up the cooking process. This technique is commonly called the "Texas crutch."