Do you sauce leftovers?

Do you mean sauce or liquid drippings from the brisket? If the later you can use talllow to supplement. When I reheat brisket I usually throw a bit of tallow in to get everything juicy again.

I slice the whole brisket and pan and Sauce from the start...... if ppl in my House don't like Sauce - Fark 'Em - they know where McDonalds is........

If I see I might not have enough drippings / meat juice, I dilute them slightly with some canned broth. I also save the extra abundance of drippings and vac seal them for use in beans, chili, and times like this. just pull a vac-sealed bag of extra drippings from the freezer and the bag will thaw in minutes.


I prefer to let the guests add sauce to their food, everybody has different preferences.