For dinner portions, slice brisket into quarter-inch-thick slices. For sandwiches, slice as thin as possible when the meat is cold. Reheat as needed. Lucky for us, metro Detroit is known for ...

You’ve successfully slow-cooked brisket in its own juices. Save the juices for the next step; they are very precious. Slice the meat against the grain into ½-inch slices. Arrange on a plate.