Brisket is one tough piece of beef, but when cooked long and slow, a kind of magic happens and the meat becomes meltingly tender and full of robust flavor. The preparation of brisket requires patience, but if you do it right, you’ll receive a handsome reward: Roughly ten pounds of juicy, tender heaven. The only problem is that when you have that much mouthwatering meat, it’s hard to eat it all in one sitting. Thankfully, there’s no need to give your leftovers a nervous side-eye. Not a single slice of meat will go to waste with this handy guide on how to reheat brisket without turning it into jerky.
(Note: The USDA recommends cooking beef until the internal temperature reaches 145°F, so keep your thermometer handy.)