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

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jeindeApril 22, 2016

I always cook brisket one day ahead, cool it, then slice. I reheat the next day in sauce.

SMSFApril 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.

kath1April 22, 2016

There's a recipe here which shows how to do it half way through. https://food52.com/recipes...

cookbookchickApril 22, 2016

I would slice it across the grain (not with the grain) and then sauce it.

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