Slice tonight or tomorrow?

sudsandswine said:

If I'm precooking brisket I almost always slice, portion, and place into vacuum bags. I then reheat using a sous vide immersion circulator, but people use boiling (or close to it) water as well. My preference for the SV is that I can guarantee I will not overheat the meat and cause problems with it, which also allows me to hold it for serving indefinitely. Obviously, not everyone has both of those things, but you at least have the most important one :thumb: With this method I can reheat brisket that is nearly just as good as the moment it was sliced.

Click to expand...