Sliced Smoked Brisket Recipe

Bring to warm temperature

Remove smoked brisket from refrigeration and let rest at room temperature for 20–30 minutes. This helps even reheating and prevents drying.

Slice brisket

If not already sliced, slice the brisket across the grain into 1/8–1/4 inch (3–6 mm) slices. For point cuts, keep fattier slices slightly thicker so they stay moist.

Prepare steam bath for reheating

Preheat oven to 275°F (135°C). Place the sliced brisket in a single or slightly overlapping layer in an oven-safe shallow pan or hotel pan. Pour the beef au jus or brisket drippings evenly over the slices so they are lightly moistened (about 1 cup for 2 lbs). Dot the top with the unsalted butter in small pieces to add richness and help protect the surface during reheating.

Season lightly

Evenly sprinkle the kosher salt, black pepper, garlic powder, and smoked paprika over the top of the slices. This refreshes the seasoning lost during storage.

Cover and reheat

Cover the pan tightly with aluminum foil (foil should be pressed gently to the edges to trap steam). Place in the oven and reheat until the internal temperature reaches 145–160°F (63–71°C) and slices are tender, about 25–35 minutes depending on thickness. Check at 20 minutes to avoid overcooking.

Rest briefly

Remove the pan from the oven and let the brisket rest, covered, for 5 minutes so juices redistribute.

After resting, gently transfer slices to a cutting board or serving tray using tongs. Reserve pan juices; if you want a looser au jus for dipping, skim any excess fat and warm the remaining jus on the stovetop or in the microwave until simmering gently.

For sandwiches: pile slices into rolls or between bread, drizzle or brush with warmed barbecue sauce to taste, and add pickles if using. Spoon a little warmed au jus into a small container for dipping on the side for takeout orders.

For plated service: arrange slices slightly overlapped on the plate, spoon a few tablespoons of warmed au jus over or beside the meat, and serve immediately.

Storage note: Keep leftover sliced brisket refrigerated in an airtight container with a few tablespoons of au jus to preserve moisture; consume within 3–4 days.