How to Reheat Brisket & BBQ Without Drying It Out

Whether you over-ordered for the party (it happens to the best of us, which is why we wrote How Many Pounds of BBQ Do You Need?) or had a box of Black's shipped to your door, good barbecue deserves to taste just as good on day two. The trick is warming it back up without cooking it a second time. Here's how to do it right, cut by cut.

Why Does Leftover BBQ Dry Out?

Smoked meat is already fully cooked. The long, slow smoke did its job: it rendered the fat and broke down the tough connective tissue that makes brisket and ribs tender. Once that's done, extra heat doesn't make the meat any better. It just squeezes out moisture. High heat does that fast, which is why blasting leftovers in a hot oven or microwave leaves them dry and stringy.

The goal is to warm the meat through gently, add back a little moisture, and pull it as soon as it's hot.

The Three Rules of Reheating BBQ

1. Keep the heat low. An oven set between 250°F and 275°F is the sweet spot for almost everything.
2. Add a little liquid. A splash of beef broth, saved drippings, or even water turns into steam under a cover and keeps the meat moist.
3. Keep it covered. Wrap the meat in foil or cover the pan tightly so that steam stays with the meat. (Wondering whether foil or butcher paper is better? See Butcher Paper vs. Foil.)

Use a meat thermometer, and reheat leftovers to an internal temperature of 165°F. That's the food-safe target for reheated meat, and it's hot enough to enjoy without drying it out.

How to Reheat Brisket

If you can, store and reheat brisket in a chunk instead of pre-sliced. Thin slices warm fast, but they also dry out fast. A larger piece holds onto its moisture much better.

• Whole or chunk brisket: Set it on a large sheet of foil, add a quarter to half a cup of beef broth, and seal it in a loose tent. Heat it at 250°F to 275°F until it reaches 165°F in the thickest part. Depending on size, that's roughly 45 minutes to an hour and a half. Let it rest in the foil for 15 minutes before slicing. (Here's why resting matters, both the first time and the second.)
• Sliced brisket: Lay the slices in a single layer in an oven-safe dish, add a couple tablespoons of broth, cover tightly with foil, and warm at 250°F for 15 to 25 minutes.
• Bring back the bark: Foil softens the crust. Once the brisket is hot, give it a minute or two over direct heat on a grill or in a hot cast-iron pan to crisp the outside back up.

How to Reheat Ribs

Ribs need a little patience because the bone makes them heat unevenly.

• Pork ribs: Wrap the rack tightly in foil with a splash of liquid and heat at 250°F for about 30 to 45 minutes, until warmed through.
• Beef ribs: These are thicker and take longer, often an hour or more. Wrap them the same way, check with a thermometer, and finish over direct heat to firm up the bark. (If you're working with one of our dino ribs, give it the time it deserves.)

How to Reheat Sausage

The casing keeps sausage juicier than almost anything else on the plate, so the main job is protecting it.

• Warm links in a covered pan over low heat with a splash of water, or in an oven set to 250°F for 15 to 20 minutes.
• Don't poke or slice the sausage before heating it, and keep the heat gentle. If the casing splits, the juice ends up in the pan instead of in the bite.

How to Reheat Turkey and Pulled Pork

• Turkey breast: Turkey is the leanest meat on the menu, so it needs the most moisture. Add extra broth, cover it tightly, and heat it at 250°F just until hot. Pull it the moment it hits temperature.
• Pulled pork: Warm it in a covered pan over low heat with a splash of broth or apple juice, stirring occasionally, or in a covered dish in the oven.

The Best-Kept Secret: The Water Bath

If you have a vacuum sealer, this is the most forgiving way to reheat just about any smoked meat. Seal the meat in a bag, then submerge it in a pot of water held just below a simmer. The sealed bag keeps every drop of moisture in, and the water heats it evenly without any risk of drying it out. Sliced brisket takes about 20 to 30 minutes, and larger pieces take longer. Check with a thermometer before serving.

Reheating on the Grill or Smoker

For the most flavor, reheat where the meat was cooked in the first place. Set up your grill or smoker for indirect heat, somewhere around 250°F, and warm the foil-wrapped meat until it reaches temperature. Then unwrap it for the last few minutes so the smoke and dry heat can firm up the crust.

What About the Microwave?

It's the fastest option, but it heats unevenly and dries meat out faster than any other method. If it's all you've got, use 50% power, cover the meat with a damp paper towel, and heat in short 30-second bursts, flipping between each. And never put foil in the microwave.

Reheating BBQ Shipped From Black's

If you ordered Black's through our nationwide shipping, thaw the meat in the refrigerator overnight, or up to 24 hours for larger cuts, before reheating it. Don't thaw it on the counter. From there, follow the same low-and-slow steps above, and it'll taste as if you drove to Lockhart yourself.

A Few Habits Worth Building

• Let the meat sit out for 15 to 20 minutes before reheating, so it warms evenly, but never leave it out longer than two hours.
• Reheat only what you plan to eat. Every round of reheating costs a little more moisture.
• When in doubt, go lower and slower. A few extra minutes at gentle heat always beats rushing.

Once your leftovers are warmed up right, turn them into something new. Our What to Do with Your Leftover Brisket post has ideas from nachos to tacos.

Or Skip Ahead to the Best Part

A little patience gets your leftovers most of the way there, but nothing beats meat fresh off the pit. Come get yours at Black's BBQ in Lockhart, Austin, New Braunfels, or San Marcos.