Brisket French Dip

A roll with slices of brisket being dipped into a BBQ brisket au jus.

This Brisket French Dip is a great option for using leftover brisket. You do need some planning to save the wrapping liquid from the cooking process, which is typically thrown away. The wrapping liquid is created when cooking a brisket.

Using a foil wrapping method such as this Brisket Flat recipe often includes additions like butter, sugar, and beef stock. It is mainly the juices that come from the brisket. So the same amazingly flavorful component that is used in the roast variation when making scratch gravy.

A dense and crusty roll works really well as it is packed with flavor yet softens when dipped in the barbecue brisket au jus. This is a nice change to the typical brisket sandwich.

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A small bowl of barbecue smoked brisket au jus in front of a brisket roll.
When a brisket is cooked the wrapping juice is typically (and disappointingly) thrown away, this recipe utilizes that.
Close look at the brisket slices in a roll with the au jus in the background.
Depending how the brisket is cooked you can cut the brisket at a thickness that you prefer. This photo shows well cooked brisket needing to be thickly cut.
A roll with slices of brisket being dipped into a BBQ brisket au jus.
When eating, dip the roll into the brisket juice for an incredible extra hit of flavor.

Brisket French Dip Recipe

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A roll with slices of brisket being dipped into a BBQ brisket au jus.
This Brisket French Dip is a great option for using leftover brisket but needs some planning to save the wrapping liquid which is typically thrown away. 
Preparation 20 minutes
Cook 20 minutes
Ready in 40 minutes
Servings 4 Servings
CourseLunch
DifficultyExperienced
MethodSmoke
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Ingredients

Brisket Au Jus

  • 2 cups leftover brisket wrapping liquid
  • salt to taste
  • 2 teaspoons BBQ rub to taste
  • ¼ cup BBQ sauce to taste

Brisket Rolls

  • 2 pounds leftover brisket
  • 4 French rolls

Equipment

  • foil

Directions

Brisket Au Jus

  • After retrieving the wrapping liquid let it settle. The fat will come to the top and can be poured off. If it has been chilled overnight it can be lifted off in a solid chunk. Carefully dab the liquid with a paper towel to remove any residual oil floating on top.
  • Add the liquid to a small pot and heat. Taste and adjust with salt, BBQ rub, and/or BBQ sauce if needed.
  • Strain the brisket au jus to remove any residual bits of meat, rub, or similar. Return to the wiped-out pot until ready to serve. Keep warm.

Brisket Roll

  • Option 1: Thinly slice hot brisket.
    Option 2: If using cold leftover brisket, slice thinly then add a little of the au jus. Place in foil and wrap tightly, reheat. This method will produce thinner slices than other options.
  • Place the hot brisket in each of the 4 rolls.

To Serve

  • Divide the brisket au jus between 4 small dishes. Serve on a plate with the brisket roll.

Nutritional Information

Sodium: 1116mgCalcium: 34mgVitamin C: 1mgVitamin A: 66IUSugar: 10gFiber: 1gPotassium: 797mgCholesterol: 141mgCalories: 568kcalMonounsaturated Fat: 8gPolyunsaturated Fat: 1gSaturated Fat: 6gFat: 19gProtein: 55gCarbohydrates: 40gIron: 15mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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