Just posted a question, but I don't think it posted. I cooked brisket low and slow. Need to add sauce. Should I keep brisket whole or slice? W

Stephanie
  • 906 views
  • 4 Comments

4 Comments

jeinde April 22, 2016
I always cook brisket one day ahead, cool it, then slice. I reheat the next day in sauce.
 
SMSF April 22, 2016
Agree. And if I am planning leftovers, I'll leave part of it unsliced and do the slice-sauce-reheat when ready to eat it again.
 
kath1 April 22, 2016
There's a recipe here which shows how to do it half way through. https://food52.com/recipes/19878-nach-waxman-s-brisket-of-beef
 

Voted the Best Reply!

cookbookchick April 22, 2016
I would slice it across the grain (not with the grain) and then sauce it.
 
Recommended by Food52