OVEN
1. Thaw in fridge.
2. Preheat your oven to 225 F.
3. Leave you brisket in the sous vide bag or unpack and wrap in aluminum foil, dull side out. Place in a roasting pan on the center rack.
4, Heat at 225 F for 45 minutes to 2 hours depending on the size of your purchase — 45 minutes for a pound and scaling up to 2 hours for a whole brisket. Don't stress; at 225 degrees, overshooting the heating time won't harm the meat.
SOUS VIDE
1. Thaw in fridge.
2. Don't remove your brisket from the vacuum packaging. Place in a low simmering large stockpot or a circulating water bath set at 160 F.
3. Heat for 30 minutes to 1 1/2 hours or until heated through.
1. Thaw in fridge.
2. Preheat your oven to 225 F.
3. Leave you brisket in the sous vide bag or unpack and wrap in aluminum foil, dull side out. Place in a roasting pan on the center rack.
4, Heat at 225 F for 45 minutes to 2 hours depending on the size of your purchase — 45 minutes for a pound and scaling up to 2 hours for a whole brisket. Don't stress; at 225 degrees, overshooting the heating time won't harm the meat.
SOUS VIDE
1. Thaw in fridge.
2. Don't remove your brisket from the vacuum packaging. Place in a low simmering large stockpot or a circulating water bath set at 160 F.
3. Heat for 30 minutes to 1 1/2 hours or until heated through.