It’s always better to have too much BBQ food than too little, which can lead to leftovers. When it comes to reheating your leftover prime cute, Trish Hoss of Hoss’s Market, recently named “Top Caterer” by the Columbia Business Times and “Best Butcher” by FEAST Magazine, has a few tips. The best way to retain the moisture in the meat while evenly reheating it is by steaming. “Place the leftover brisket in a veggie steam basket above boiling water,” she suggests.
Another option is to put it in a Crock-Pot. “Much like an oven, a slow cooker provides even and consistent reheating,” says Hoss. “This is the perfect way to speed up the warming process, and you can add your saved drippings to enhance the meat’s flavor.”
Alternatively, you can use the sous-vide method. Which involves placing the meat in a plastic bag and cooking it in a water bath. Hoss recommends achieving an internal temperature of 165 degrees Fahrenheit for the best texture.