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.
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.