Don’t Forget to Grab a Little Extra
One of the best things about visiting a Texas BBQ joint is taking some smoky goodness home with you. Next time you order, grab a little more brisket, ribs, or sausage to go, because leftover BBQ is a gift that keeps on giving.
Here is the secret: if you reheat it the right way, those leftovers will taste almost as good as they did fresh off the pit. Use these pitmaster-approved reheating methods to preserve moisture, bark, and flavor.
👉 Bonus: Leftovers are not just for reheating. They are the perfect base for next-day creations like Brisket Breakfast Tacos or Brisket Grilled Cheese
Brisket (Sliced or Chopped)
Brisket’s magic comes from its rendered fat and juices. Protect those, and you will keep it tender.
Best Method: Oven (Low and Slow)
- Preheat oven to 225–250°F (107–121°C)
- Place brisket in an oven-safe dish with a splash of beef broth or water
- Cover tightly with foil to trap steam
- Heat gently for 20–30 minutes until warmed through
Pro Tip: Wrap slices individually in foil with a spoonful of broth if you only need a portion.
Sausage
Sausage reheats easily but can burst if overheated.
Best Method: Oven or Grill (Indirect Heat)
- Oven at 300°F (150°C) or grill on low/indirect heat
- Place links in a dish with 1–2 tablespoons of water or broth, cover loosely
- Heat for 10–15 minutes, turning once
Pro Tip: Want that snap? Sear briefly in a hot pan after reheating.
Ribs (Pork or Beef)
Ribs are prone to drying, so steam and foil are your best friends.
Best Method: Oven (Wrapped)
- Preheat oven to 250°F (121°C)
- Wrap ribs tightly in foil with 1–2 tablespoons apple juice, broth, or sauce
- Heat 25–35 minutes until warmed through
- For extra bark, unwrap in the last 5 minutes and raise oven temp to 350°F (175°C)
Pulled Pork
Already shredded, it just needs a little moisture boost.
Best Method: Stovetop (Covered) or Oven (Covered)
- Add pork to a pot or dish with 2–4 tablespoons broth, vinegar, or sauce per pound
- Cover tightly
- Stovetop: Medium-low, stir occasionally until hot
- Oven: 250–275°F (121–135°C) for 20–30 minutes
Pro Tip: Do not be shy with sauce or broth. Juicy pulled pork is happy pulled pork.
Chicken (Pulled or Pieces)
Lean chicken dries quickly, so moisture is key.
Best Method: Oven (Covered) or Stovetop (Covered)
- Place chicken in a dish or skillet with a splash of broth or sauce
- Cover tightly
- Oven: 275°F (135°C) for 15–25 minutes
- Stovetop: Medium-low, stir occasionally until hot
Pro Tip: Microwave works in a pinch for under 20 seconds, but the oven keeps texture better.
The General Pitmaster Rule
Reheating BBQ is all about low heat and added moisture. Avoid blasting it with high temps because that is how you lose the juices you paid for. Handled properly, leftovers are more than just a second meal. They are the start of new BBQ traditions.
Final Thoughts: From Takeout Box to Next-Day Feast
So next time you are at a Texas BBQ joint, order just a little extra. Not only will you enjoy round two at home, but you will also be ready to transform those leftovers into something new.
👉 Check out on ExploringBBQ.com: our recipe for Brisket Breakfast Tacos, the ultimate way to turn yesterday’s ‘cue into today’s breakfast of champions.
Until then, use these reheating methods to keep the smoke, tenderness, and flavor alive long after you leave the pit.
