Note from the authors (recipe reproduced with their permission): If your brisket is smaller, you may have too much extra gravy and it might be on the liquidy side. In this case, remove the brisket and transfer the gravy to a large skillet. Bring to a rapid simmer, and simmer uncovered until reduced and thickened. It’s best if you wait until the meat has cooled before attempting to slice it. Slice the meat against the grain and reheat in the gravy. After slicing, you can freeze this dish as well.