Vacuum sealed brisket

Dmb3739

I plan on cooking two briskets and a pork butt on my XL tomorrow. I've done both and have been very happy with the results.  The 2nd brisket is more of an experiment. I watched videos of Malcom Reed preparing them (briskets) and giving them as a holiday gifts.  I plan on separating the aus jus and pouring it over the brisket prior to sealing.

My question is more toward the reheating of the brisket.  Seeing how the brisket is fully cooked, how would the recipient of the brisket prepare it?  I'm thinking either heat up the vacuum sealed bag in a pot of boiling water, or slowly heating in oven at lower heat.  Any thoughts?  I'm trying to avoid drying out the brisket  No need to cook it. I'm thinking it's more like a fully cooked ham. 

theyolksonyou

Not boiling, but warm water. 160 or so. 

ColbyLang

Bringing one pre-cooked and vac packed to the beach in a couple of weeks. Will either sous vide it for a couple of hours in the bag or remove from bag, defrost, slice, add a little liquid and cover in casserole dish. 350* for 45 minutes 

CornfedMA

This one is a no brainer to me. If it’s already vac sealed, leave it in the bag and let it come up to temp in 140-160 degree water for a few hrs. No need to risk drying it out in an oven or adding extra liquid. Also, reheating in the vac bag makes for easier cleanup IMO. 

lkapigian

If the have Sous Vide that is the way to go or as others have said 160ish water....awater....and hey, if they don't have Sous vide, that's a great gift as well!

FearlessTheEggNoob

Here's an optional method -> HEB brisket