Preparation Guide

Shelf Life

35 days in the vacuum seal
5-7 days out of the seal (in the fridge)
2-3 times max reheating (steaming)
3 months is the desired limit to keeping your brisket in the freezer, it could be pushed to 5 or 6 but it may incur some freezer burn.
If frozen, do not thaw completely before heating as doing so will purge all juices from the brisket.
Never, ever microwave your brisket!

Served Hot

Set steamer to its highest setting and wait for it to attain its peak.
Remove brisket from the vacuum seal and depending on the size of your vegetable steamer, you may have to divide the brisket in half or in quarters.

Use a carving fork and gently pierce the brisket prior to placing in the steamer to get an understanding of the brisket’s resistance.

Place the piece or pieces of brisket in the steamer and let it steam for approximately 1 hour to an hour and a half. A good indicator of readiness is to pierce the brisket with your carving fork again. If you have no resistance, then the brisket is ready.

Set your oven to preheat to 400-450˚ F.
Prepare a deep pan (approximately 3 inches deep) by filling it with one inch of water.
Place a cooking rack inside the pan that provides enough height to prevent the brisket from coming into direct contact with water.
Remove brisket from vacuum seal and place it directly on the rack.
Use a carving fork and gently pierce the brisket prior to placing in the steamer to get an understanding of the brisket’s resistance.
Cover the entire pan with aluminum foil, creating an air-tight seal preventing steam to escape.
Place pan in the oven and leave it for approximately 2 hours. A good indicator of readiness is to pierce the brisket with your carving fork again. If you have no resistance, then the brisket is ready.
Remove brisket and place on a cutting board.