Help! What is a reheat Sous Vide temp for frozen Brisket slices???

[Slimpicker]

Going to the hunting cabin, gonna start 2 vac bags of Brisket slices in the Sous Vide.
Maybe 4 hrs later (after the afternoon hunt) we will eat, what TEMP should I set at???
I usually just throw single bags in boiling water and turn off the heat, but I want this to be "eat ready" and perfect.

 

[traeger860]

165

 

[RayClem]

If you originally cooked your brisket to a final temp of 205F, you can reheat it to anything below that. However, if you leave it in Sous Vide too hot for too long, it might change the texture of the meat. For a 4 hour reheat, I agree with @traeger860 that 165F should be good.

 

[Slimpicker]

I'll start out at 155 and while waiting for the sides to cook I'll bump it up to 165 last hr probably (JAKE, text me if this is a bad idea)

if you leave it in Sous Vide too hot for too long, it might change the texture of the meat.

Yeah I agree, had no intention of going too high

Heading out now to get a DOE, or anything else that is big enough, everyone have a good weekend

 

[RustyJake]

I'll start out at 155 and while waiting for the sides to cook I'll bump it up to 165 last hr probably (JAKE, text me if this is a bad idea)



Yeah I agree, had no intention of going too high

Heading out now to get a DOE, or anything else that is big enough, everyone have a good weekend

Text sent, good luck on the hunt
165 for 4 should be good. Especially if your doing it up as a slab and not sliced. The whole purpose is to reheat and have it hot when you eat it. @RayClem is right about the texture changes the longer you SousVide. You shouldn't see too much in a change keeping it at that time, maybe a bit more tender.
I did my medium rare smoked whole packer brisket in the SousVide for 30 hours at 135° and it was the texture of a roasted tender prime rib, and super tender.

 

[Slimpicker]

Brisket was big hit, 5 hrs didn't do a damn thing but make it fork cut tender!!!!
Thanks guys