How to Reheat Barbecue – Best Methods for Reheating Barbecue

Learn how to reheat barbecue leftovers without compromising texture or smoke flavor. This comprehensive guide will walk you through the steps for storing BBQ leftovers and the right method for reheating different proteins.

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Storing Leftover BBQ

• Cool it down: Allow the BBQ meat to cool to room temperature.
• Keep it airtight: Transfer contents to an airtight container or resealable (or vacuum-sealed) plastic bag.
• Label: Make sure to label the container or bag with the date to help you keep track of how long it’s been stored.
• Fridge or freezer: Store it in the refrigerator for 3- 4 days or store it in the freezer for up to 2-3 months in vacuum-sealed bags.

How to Reheat Barbecue: The Quick Method

• Foil method: Place the leftover barbecued meat on a sheet of aluminum foil. If the meat appears too dry, add a liquid like broth, barbecue sauce, butter, or apple juice. Fold the foil to create a packet with the edges sealed.
• Baking dish method: Use a rimmed baking dish or casserole that has an oven-safe lid. Follow the steps above, and secure the lid on the baking dish. This method is great for chicken, pulled pork, and pulled beef.
• Heat in the oven: Place the packet or dish in a preheated 300°F (150°C) oven, and heat the contents to an internal temperature of 165°F (75°C). Remove it from the oven and serve it immediately.
• Not so fast slow-cooker method: This method is best for shredded smoked chicken, pulled pork or beef. Place the meat in the in a slow cooker with 1/4 cup-1/2 cup broth (depending on how much meat you have), and set the heat to high for 1 hour, and low for 1-2 if needed. Check on it after an hour and add more liquid if needed.

Reheating Barbecue: The Best Solutions

First of all, some notes on food safety, including minimum temperatures versus low and slow temps.

To adhere to proper food safety rules, there is one crucial step to follow: keep foods out of the danger zone, or 40°F to 140°F (5°C to 60°C). In this temperature range bacteria can thrive, and we really don’t want that to happen. Even fully cooked leftovers can become contaminated, so it’s important to remain vigilant.

Reheated meat must reach and internal temperature of 165°F (75°C) before serving. Once it has reached this temperature, it can be held at 135°F (57°C). I know what you are thinking. If beef is cooked at 145°F (36°C), why do we have to reheat it to 165°F? The answer is safety! A smoked brisket undergoes significant handling after being removed from the smoker up until it is stored for later.

Planning and Handling BBQ Leftovers

Planning: Barbecues can produce a lot of food. If you are making an effort to smoke a pork butt or a rack of ribs, why not add more? It doesn’t change the cooking time. However, if you are planning on saving those leftovers, be mindful of how you handle them.

Handling: If you intend to get back to those leftovers in the next 3-4 days, wrap them as airtight as possible and refrigerate them as soon as the meat has cooled to less than 135°F. Otherwise, you will need to freeze it.

• Best Option: Vacuum-sealed bags are the ideal method for storing leftover barbecue because they prevent freezer burn and ice crystal formation. You can even sous vide (not boil) leftover barbecue right in the bag. While you can use a Ziploc bag for hot water bath reheating, vacuum-sealed bags are more efficient at keeping water out.
• Be careful when vacuum-sealing BBQ ribs. The bone can puncture the bag so position the ribs carefully inside them. I recommend cutting full racks in half before sealing.

Pulling Barbecue for Freezing

• Temps: Typically, we cook barbecue meats (i.e., Brisket, Ribs, Pulled Pork, Chicken) to high temperatures between 193°F and 203°F (90°C to 95°C). However, if you are cooking an extra item like a whole brisket, rack of ribs, or pork butt for the express purpose of packing and freezing, you should subtract 5°F (2.5°C) from the target temperature. This will help prevent the meat from becoming mushy during the reheating process.
• Sealing: Once you remove the meat, cover it and allow it to sit at room temperature. Once it has reached this temperature, it is time to wrap. The best method is to vacuum seal it. This holds in all the moisture and keeps air away from the meat. You can store vacuum-sealed barbecue in the freezer for up to one year, but the flavor and texture will degrade the longer it is stored.
• Zip-top bags: If you don’t have a vacuum sealer, you can store the leftovers in zip-top bags. Remember to press out as much air as possible before sealing. You can store the barbecue in these bags for up to six months in the freezer, but keep in mind that the longer you store it, the more the flavor and texture will degrade.

Thawing Barbecue

Thawing frozen leftovers: Barbecued meat should be completely thawed before reheating. So, 24 hours before you plan to reheat, move the meat from the freezer to the refrigerator. It takes 2-3 days to thaw a whole brisket or large pork shoulder roast.

Sous vide method: You can thaw barbecued meats in a warm water bath. And by warm, I mean 40°F (5°C). This method is the same as thawing your holiday turkey in a sink full of cold water. Owning a Sous Vide, or Immersion Circulator, is beneficial because it continuously circulates water and maintains an exact temperature, which is ideal for quick thawing.

How to Reheat Barbecue: The Best Method

When reheating barbecue, the best method is to use a sous vide or a hot water bath, particularly if the meat has been vacuum-sealed. Use a container large enough to accommodate the food item. You may need a weight to keep the barbecue submerged under the water, especially if it is stored in a zip-top bag.

Anova Culinary Precision Sous Vide Machine

How to use it: Set the Sous Vide Machine to 165°F (75°C) and let it run until the meat is brought up to temperature. Typically, a whole brisket or large pork roast will take about two hours. The problem with sealed food is that testing it requires puncturing the bag with your instant-read thermometer. The good news is that you can reheat for longer in a Sous Vide. The meat won’t dry out, so don’t worry about leaving it in the water for several hours. It will reach 165° and simply remain at this temperature until it’s ready to serve.

With a sous vide, racks of ribs, pulled pork, chicken pieces, or sliced brisket can be reheated in roughly an hour.

What About the Bark?

You’ve put effort into achieving a perfect bark on the meat, so how do you reheat barbecue without losing it? The good news is that you don’t really need to worry about it. If the food was wrapped within an hour of leaving the smoker, properly stored, and reheated, then the bark should be fine. If you want to dry down the surface a little, once the meat is reheated, place it back on the smoker or in the oven at 225°F (110°C) for ten to fifteen minutes.

Reheating Barbecue: Smoker Method

You can simply reheat your barbecue on the smoker. Set the temperature to 225°F (110°C) and heat it until the internal temperature rises above 145°F (65°C). Add several pats of butter or a thin coating of tallow to prevent the meat from drying out. Don’t cover the meat. Instead, place the meat in a pan to keep the added fat from running away.

Since meat loses the ability to absorb smoke as it cooks, putting it back on the smoker won’t enhance the smokiness or flavor. If you prefer, you can reheat barbecue in the oven, warming it up just like you would on your smoker or pellet grill.

Finishing and Serving

Once your barbecue has been reheated, it should be served immediately. You can keep it warm, but once it is taken off the heat, it is ready to be eaten. There is no need to let it rest or hold it for tenderness.