Brisket is often called the king of BBQ meats—and for good reason. It’s rich, flavorful, and melt-in-your-mouth tender when done right. But here’s the real secret: your brisket doesn’t have to go straight from smoker to table. Prepping it a day ahead and reheating it the right way can deliver results so good, your guests won’t believe it wasn’t just cooked.
How to Prepare and Reheat Brisket
There’s a bit of a myth in the BBQ world that the longer you smoke a brisket, the better it’ll taste. You’ll hear pitmasters bragging about 18- or 22-hour cooks like it’s a badge of honor. But in reality? That long cook time often just dries it out. Brisket, when done right, can be finished in 12 hours or less and still be tender, juicy, and full of flavor.
This method is perfect if you’re prepping for an early event or teaching a class (like I do) and don’t have time to pull an all-nighter with your smoker. Cook it the day before, chill it down, and reheat it properly—and no one will know the difference. In fact, you might get compliments like “This is the best brisket I’ve ever had.”
Step-by-Step: How To Prepare & Reheat Brisket
Seasoning the Brisket
Start by rubbing your brisket down with Grannies Gold Mustard—this acts as a binder to hold all that seasoning in place. Then apply your rubs in this order:
Let the seasoned brisket sit at room temp for about 20 minutes. You’ll notice it starting to sweat—that’s when it’s ready to hit the smoker.
Smoking the Brisket
Preheat your smoker to 250°F. Place the brisket directly on the smoker and let it ride until the internal temp hits 165°F. At this point, wrap the brisket tightly in foil and return it to the smoker.
Keep cooking until it hits 200°F, then start checking for tenderness by probing the meat. When it slides in like butter, it’s done.
Resting the Brisket
Open the foil slightly to vent heat for about 5 minutes. Then seal it back up and let it rest at room temperature for 1–2 hours.
Chilling the Brisket
Place the foil-wrapped brisket in the fridge overnight (up to 24 hours max for best results).
Reheating the Brisket
Now the magic happens:
- For the flat:
Unwrap and place ¼ cup butter on top. Wrap tightly in butcher paper and place on your smoker at 250°F. - For the point:
Cube the meat into burnt ends and put them in a foil tray. Add ¼ cup cubed butter and ½ bottle of You Need a BBQ Honey Hickory Chipotle Sauce. Stir well, cover with foil, and place on the smoker.
Reheat both parts for 2–3 hours, or until they’re hot and juicy. No need to rest it again—just slice, serve, and enjoy!
Best Beer To Pair With Brisket
Stout or Porter
These dark, roasted beers complement the rich beef flavor and buttery texture of brisket beautifully.
Brown Ale
Mild and nutty, brown ales match the caramelized bark on brisket without overpowering it.
IPA
If you’re into hop-forward beers, the bitterness can cut through the fattiness and refresh your palate between bites.
How to Prepare and Reheat Brisket
Equipment
- Fireboard 2.0 Thermometer
- BBQ Tongs
- Camp Chef Woodwind Wi-Fi 36 Pellet Grill
- You Need a BBQ Cutting Board
- Yonedas Okami Chef Knife
- Sturdy Roll of Tin Foil
- Foil Trays
- Butcher Paper
Ingredients
- 1 each 15 lb full packer brisket, point and flat separated
- 2 tbsp Yonedas Grannies Gold Mustard Sauce
- 1/4 cup Yonedas White Seasoning
- 1/4 cup Big Poppa Smokers Cash Cow
- 1/4 cup Big Poppa Smokers Double Secret Steak Rub
- 1 bottle Yonedas Honey Chipotle BBQ Sauce
- 1/2 cup Salted Butter
Instructions
- Rub brisket with mustard and seasoning (Yonedas White, Cash Cow, Double Secret).
- Let rest at room temp 20 minutes.
- Smoke at 250°F until internal temp hits 165°F.
- Wrap in foil and continue cooking until 200°F and probe tender.
- Vent for 5 minutes, reseal, and rest 1–2 hours.
- Chill brisket in fridge overnight (up to 24–36 hours).
- To reheat: Wrap flat in butcher paper with ¼ cup butter. Cube point, mix with butter & sauce in foil tray, cover. Reheat both on smoker at 250°F for 2–3 hours.
- Serve hot—your guests will never guess it was reheated!
Brisket FAQs
How long can I keep my brisket chilled?
If vacuum-sealed, up to a week. If wrapped in foil, try to reheat it within 36 hours—24 hours is ideal for best texture and flavor.
Can I just keep the brisket hot instead of chilling it?
Yes, but only up to 4 hours—as long as the internal temp stays above 140°F. If you need longer, chill it and reheat it later.
Is this recipe gluten-free?
Yes! All the rubs and sauces used are gluten-free.
Do I have to chill the brisket before serving?
Nope. If you want to serve it fresh, just skip the chilling step after the rest. Slice and serve as usual!