This conversation comes up far more often than you’d expect. Mostly because sometimes there ARE leftovers from cooking out of doors.
Here you find yourself with a rack of pork ribs or 3 lbs of smoked beef brisket. Today we have the 3 lb smoked beef brisket I got from Rick’s Quality Meats of El Cerrito. I’m glad I called that second on Monday, because by the time the meat came out of the smoker (82 pounds), it was all sold. I got mine and here it is. But that was yesterday, now it is cold and the fat has solidified. No problem.

Your method can vary, this is what I’ve found that works. You need low oven temperature, maybe 300 degrees. Most dinner sizes can be carefully reheated at that temp for about 40 minutes.
Wrap your meat in foil, this time I added THINLY sliced apples & onions along with natural beef broth. Oh and a really good pour of fancy extra virgin olive oil. Wrap it up and toss it in to the 300 degree oven on the bottom rack.
This should correctly raise the temperature of your grilled meat so it doesn’t dry out or get that microwave texture to reheated meats that you know damn well exists.
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Xo Xo