Can You Reheat Brisket On A Pit Boss Smoker?

Reheating meat can make it taste great in a lot of cases. That said, it can also go wrong. Smoked meat is a challenge to reheat correctly. I have received a few questions about reheating smoked meat on a Pit Boss Smoker. So, today, I want to answer whether or not you can reheat smoked brisket on a Pit Boss.

When reheating smoked brisket on a Pit Boss Smoker, the biggest challenge you will face is keeping the meat from drying out. The brisket will take two to three hours to reheat at around 260°F. Also, allow the brisket to sit at room temperature while preheating the Pit Boss Smoker.

can you reheat brisket on a Pit Boss smoker

Now you know, it is possible to reheat smoked brisket on a Pit Boss Smoker. However, I want you to have the best experience possible. 

So, get your brisket, preheat your smoker, and I will give you a few tips and tricks that will help you make your reheated smoked brisket taste as good as possible. Let’s get into it.

Reheating Brisket With A Pit Boss Smoker: 6 Tips

Remember, there is leniency when reheating smoked meat. It is best to use my tips as a guideline. You do have room to get creative.

Low And Slow

Remember, smoking meat takes time, and the same is true when reheating it. So the temperature you use will determine how long you need to keep the brisket in the smoker for. I like to use these guidelines:

  • If the Pit Boss Smoker is at 220°F, the meat should smoke for around four hours.
  • In my experience, 260°F is perfect for reheating smoked brisket. At this temperature, the meat should smoke for two to three hours.
  • Use a probe to make sure the internal temperature is at least 160°F.

‘The internal temperature” is the temperature in the middle of the brisket.

I find the Pit Boss to be highly accurate with its temperatures. 

Also, it holds its heat well, especially compared to more budget-friendly smokers. So, once the brisket is in the smoker getting reheated, you do not have to check up on it constantly.

You can relax and only check up on the meat every 45 minutes to 1 hour. Remember to spritz the beef when you check up on it—more about spritzing further down.

Preheat The Pit Boss Smoker

Remember, the ideal temperature is around 220 to 260 degrees Fahrenheit. I have found that most Pit Boss Smokers can reach those temperatures reasonably quickly. Remember, though, there is no rush—low and slow. 

If your ideal temperature falls within my guidelines, the pit boss smoker should only take 10 to 15 minutes to preheat. 

Get The Brisket To Room Temperature

Ok, maybe everyone can’t get the brisket to room temperature before putting it in the smoker. 

That is no problem at all. However, if you manage to get the brisket to room temperature, you will be doing yourself a massive favor as your end result will be a lot better.

The colder the brisket, the longer you have to smoke it, which means the meat has more time exposed to heat, which could dry it out. 

  • Let the brisket sit on the counter for about 45 minutes in a cold climate.
  • In warmer weather, 30 minutes on the counter should be ok.

Remember, try not to let the meat sit on the counter for too long as once it starts to warm up, bacteria will thrive.

Do Not Add More Seasoning

In this section, I’m speaking from personal experience, but also, I have seen this mistake before. It might seem like a good idea to add a little more seasoning to the smoked brisket before reheating it in your Pit Boss Smoker. However, the cons outweigh the added flavor.

There is a slight chance that you might overseason the meat. However, for many people, that is not a huge issue. 

The problem is the added salt will make it easier for the brisket to dry out, and the main challenge of reheating smoked meat is keeping it moist, so try and avoid adding salt or any more spices.

Spritz The Brisket First

You also don’t want to brine the brisket again. Remember, when you brine meat before smoking it, the meat is usually raw, making it easier for the brisket to absorb the brine.  

When it is cooked, rather than absorbing the brine, it stays on the surface and could remove flavors already there.

I recommend finding a clean spray bottle and lightly spraying the meat. 

Try to spray from above as spraying from an angle could remove any herbs and spices on the brisket. To spritz the smoked brisket, there are a few choices of what to use; the option is yours. Here are a few ideas:

  • Broth (Beef is preferable).
  • Brine.
  • Beer (Try to use your favorite beer).
  • Some people use vinegar. Be careful as it might have a strong flavor.
  • Water mixed with your choice of spices.

Remember to spritz the smoked brisket lightly if you go to the last option. Also, be sure that salt is one of the ingredients in the water.

Keep Spritzing The Brisket

Remember to keep spritzing the meat throughout the cooking process. Try to do this at least once every hour. However, 45 minutes is the perfect amount of time before checking up on the brisket. If the smoked brisket starts to look a little dry on the surface, don’t be afraid to spritz it.

Pit Boss Smoked Brisket: Other Ways To Reheat The Brisket

Look, if you have gone through all of the trouble to smoke your brisket, I can assume that you don’t want to ruin the meat when you reheat it. 

That is why I recommend that you avoid the microwave. I know that is not always possible, but it is worth mentioning it.

Suppose you do not want to use your Pit Boss smoker to reheat your brisket, you want to use the oven, but you shouldn’t just throw the meat in the oven. Instead, it might take some preparation. Again, I do have a few tips:

  • Preheat the oven to 425F (218C).
  • Spritz the brisket.
  • Wrap the meat in foil. You want to make sure that no juices will leak out.
  • Reheat the brisket until its internal temperature is around 160F (71C).

Final Word

Can you reheat smoked brisket in your Pit Boss smoker? The short answer is yes; you can. You could reheat any meat whether it is smoked or not. 

This opens up an opportunity for experimentation. Can you smoke cooked meat that hasn’t been smoked? Maybe that’s an idea for a future article.

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