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WELLNESSWEEK
Reheating Methods for optimal flavor
1lb or 3lb Packages
Reheat Instructions
Boiling
1. Submerge vacuum-sealed bag into boiling water.
- 1 lb: Boil for 8 minutes (add 5 minutes if frozen)
- 3 lb: Boil for 13 minutes (add 5 minutes if frozen)
2. Open the bag, bask in the smoke aroma, and transfer brisket and juices to a bowl.
3. Stir gently to incorporate juices. Enjoy!
Skillet
1. Fully thaw package.
2. Heat skillet over medium-low heat.
3. Add meat to skillet, stirring gently to heat evenly.
- 1 lb: Warm for 6-8 minutes
- 3 lb: Warm for 10-14 minutes
4. Enjoy!
Whole Brisket
Reheat Instructions
Thawing Instructions
For best results, thaw brisket before reheating.
REFRIGERATOR (Preferred)
Refrigerate sealed brisket for 48–72 hours until fully thawed.
COLD WATER
Submerge sealed brisket in cold water for 5-7 hours. Change water every 30 minutes.Once thawed, keep refrigerated. Use within 3 days.
Sous Vide
1. Remove brisket from refrigerator and let rest for 30minutes, still sealed. Set sous vide machine to 165°F (74°C). Place vacuum-sealed brisket fully into water bath. Heat for 2 hours (can leave in water longer if needed).
2. Carefully remove and open the bag. Remove brisket from butcher paper and place on a cutting board. Pour any remaining juices over the brisket and let rest 10 minutes.
3. Slice against the grain and serve.
Oven
1. Pre-heat oven to 225°F. Remove brisket from packaging and butcher paper–set butcher paper aside. Place 3–4 pads of butter on top of brisket and re-wrap tightly in the same butcher paper. Place wrapped brisket on a cookie sheet and heat for 2 hours, until warmed through.
2. Carefully unwrap brisket and transfer to a cutting board. Pour any remaining juices over the brisket and let restfor 10 minutes.
3. Slice against the grain and serve.
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