Originally Posted by coastal
How long do you boil?
I have had excellent luck with cooking the brisket, letting it rest, then slicing it ( I use thicker slices), and placing about a 1/2 pound with a little au jus in a vacuum bag and sealing it. I make the bag long enough that it seals before the chilled juice makes it to the edge.
Upon arrival on site, I get large stock pots of boiling water going, and place my vacuum bags of thawed beef in the boiling water. I have found that 30 minutes brings them out about perfect.
Slice open the bag, and slide out the piping hot meat onto the serving dish.