Keep Brisket Moist In The Fridge With This Storage Tip

Picture this: You've spent the entire day prepping and smoking your brisket, and it turned out beautifully seasoned, perfectly tender, and worth every hour of effort. The next morning, you wake up eager to brainstorm delicious ways to use your leftover brisket, only to open the fridge and find that once-juicy cut reduced to a dry, tough slab. The good news is, there's no need to force down all 10 pounds in one sitting out of fear it won't keep. With proper storage techniques, leftover brisket can taste just as good on day three as it did fresh off the smoker. To learn how to keep brisket moist in the fridge, Food Republic spoke with Christie Vanover, champion pitmaster and owner of Girls Can Grill.

"It's important to store [brisket] in an airtight container," Vanover explained. "You can use a zip-top bag, plastic container, or even foil." An airtight seal locks in the juices, prevents bacteria growth, and preserves flavor. Just make sure the brisket has cooled slightly — no more than two hours at room temperature — before sealing it to avoid steam buildup.

Vanover also recommends slicing brisket only as needed for optimal moisture retention. For leftovers, however, as long as the slices are thick enough to stay juicy when reheated, you should have no problem.

While airtight containers are the easiest way to store leftover brisket, other methods can help preserve its moisture and flavor. Vacuum sealing is ideal if you want to extend shelf life while locking in juices, especially if you plan to freeze the meat. If you don't own a sealer, wrap your brisket tightly in plastic wrap followed by a layer of foil before refrigerating or freezing. Another option is to store it in a shallow baking dish with its drippings, covering it tightly with foil — this allows the meat to reabsorb moisture during reheating. The key across all methods is keeping oxygen out and locking moisture in.

When it's time to reheat, avoid the microwave if possible, as it tends to dry out slices. Instead, Christie Vanover suggests you "vacuum seal the brisket and submerge it in a sous vide bath. This locks the juices into the bag with the meat and brings the brisket back to temperature." Reheating leftovers sous vide is a great technique for all kinds of meat. Alternatively, for stovetop reheating, place slices in a skillet with a bit of broth, cover, and steam over low heat until warmed through.

And don't underestimate the power of a drizzle of warm barbecue sauce, gravy, or even a classic homemade au jus to instantly revive day-old brisket. For sliced leftovers that seem a bit dry, you can toss them in sauce while reheating or serve them with a side for dipping.