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Smoked brisket is amazing when served the next day.
In order to make this happen, make sure you pull the brisket off the smoker at the right temps – 200 degrees internal, place it in the right storage container – ice chest or warming oven, and let it rest for no longer than 12 hours.
How do you reheat smoked brisket the next day?
You can reheat smoked brisket the next day in a variety of different ways.
You can let it sit in your holding device – an ice chest or oven – without putting it into a fridge and simply just place it into the oven or smoker again to let the internal heat crank back up to around 150 degrees internal.
By doing this, you don’t have to wait for your brisket to thaw out essentially from being in a much colder environment for so long by being in the fridge.
If you do try to just throw it back on the smoker, or oven though – make sure the brisket hasn’t been resting for more than 12 hours.
Anything longer than 12 hours, and you risk the meat getting too cold at which point it’s best to place it in the fridge.
PRO TIP:
Don’t slice into the brisket until absolutely necessary!
It’s a lot easier to get a tender and moist brisket when reheating a whole compacted one, rather than heating up individual slices. Don’t believe me? Salt Lick BBQ out in Driftwood, TX does this. They have found that the briskets come out even more tender when reheating the next day.
Another crazy tip you could employ:
Try to save all the juices from the smoker, left over from the brisket smoke.
Place the brisket unwrapped on-top of all the juices, then let it reheat and baste over a low heat until ready to serve.
Could this be done in the oven? Took a while to reheat all with one crock pot
This method can absolutely be done in the oven. Just place both the broth and juices in a large metal container, then place the brisket inside.
Place the heat on 250 degrees ambient temperature and you’ll be on your way to an amazing reheated brisket!
How do you serve brisket the next day?
You can serve brisket the next day by smoking the brisket a day in advance, and letting the brisket rest overnight to ensure that it will be ready for the next day. To prolong the resting time – wrap the brisket in foil or butcher paper – then place it into an ice chest or oven to let it sit overnight.
What you can do to time the cook appropriately is to ask yourself when you will be wanting to serve the next day (doesn’t have to be an exact time – just an estimate).
Then ask yourself when is a reasonable time for you to actually start cooking the meat.
Once you identify when you need to be serving – and an estimate of when you should start the cook, fire up that smoker!
How long can a brisket rest after smoking?
Let brisket rest between 3-12 hours. When letting a brisket rest for that amount of time – you let the collagen, juices, and heat to all come to a screeching halt. It will ensure that the end product for your brisket is nice and juicy.
The method above briefly describes how to serve the brisket the next day. You will want to make sure that no matter how or when you are serving your brisket, always let it rest.
I can’t tell you how many briskets I’ve give mine through, and when I didn’t let them rest properly – they were all dry.
Every single one of them!
How do you store smoked brisket overnight?
Store your brisket over night by taking it off the smoker, wrapping it in either butcher paper or foil, then place it in a warming oven or ice chest cooler.
When resting a smoked brisket overnight – make sure to not open any of the doors to the oven/ice cooler. This will let heat escape and possibly make the brisket come down to temps way too fast. Specifically, you don’t want your internal temperatures to dip below 150 degrees. This is why placing it in a preferred storage container is important.
What is a preferred storage container for resting smoked brisket overnight?
All that means is storing your brisket inside of an ice chest/cooler or a warming oven.
When you take this approach, you can rest assured that your brisket will not dip in temperature too fast – the ambient and internal temperatures will become steady and start to decrease a lot slower than otherwise noted.
Robert is a certified Pitmaster, with over a decade of experience in smoking the best meats you’ll ever feast upon. He also has a Bachelor of Business Administration from the University of Texas at San Antonio. When he’s not researching technical topics, he’s most likely barbecuing in his backyard.