Originally Posted by HTGGUY
Vacume pack, after slicing. Reheat (in bag) in a pot of simmering water. Open bags after 1/2 hour. Just like fresh off the cooker.
Winner, Winner, Brisket Dinner!
this is what we do, or you can leave in the Vacuum pack, and wrap in foil and reheat in the ovens. We do both and both come out fresh, moist and tasting better than fresh cut.
For some reason it seems to me that reheating the brisket in the vacuum pack takes the moisture and juice back into the meat and it eats better than ever.