How to Reheat Smoked BBQ Without Drying It Out

Great smoked barbecue takes hours to make and about ten minutes to ruin in a microwave. The good news is that reheating it properly isn't complicated. Three rules apply across the board: low heat, added moisture, and a tight seal so steam does the work instead of dry oven air.

The General Method

Preheat your oven to 250-325°F depending on the cut. Add a splash of liquid — broth, apple juice, or even water — to help replace the moisture lost in the fridge. Cover tightly with foil so the liquid steams the meat instead of evaporating into the oven.

Reheating Brisket

Preheat the oven to 325°F. Pour leftover cooking juices or beef broth over the brisket, then wrap it tightly in a double layer of foil, crimping the edges so no steam escapes. A whole piece needs about an hour; pre-sliced brisket only needs 15-20 minutes.

Reheating Ribs

Set the oven to 250°F. Wrap the ribs in foil with a tablespoon or two of apple juice or broth, and heat for 20-30 minutes until warmed through.

Reheating Pulled Pork

Place the pulled pork in a baking dish, add a splash of liquid, and seal tightly with foil. Warm at 250-300°F for 20-30 minutes, until it reaches an internal temperature of 165°F.

A Few Extra Tips

• Never reheat on high heat — it drives out moisture fast and toughens the meat
• A meat thermometer beats guessing; pull everything at 165°F internal
• Let reheated meat rest for a few minutes before serving, just like you would fresh off the smoker

Every order from New Creation BBQ ships or arrives with simple reheating instructions, so leftovers (if you have any) taste just as good the second time around. Shop our mesquite smoked BBQ for Phoenix local pickup or nationwide shipping.