Method 1: Sous Vide
The reason I love this method so much is because you don't lose ANY moisture!
Set your sous vide for 150 degrees. Once the water has been heated, put the meat in for approximately one hour. Want to learn about what sous vide is? Click here to learn more!
Method 2: Hot Water Bath
If you don't have a sous vide but still want to heat up your meat this way, don't fret! Make sure to get a large soup pot that will easily fit the 10 by 15 inch vacuum bag. Make sure there is enough room for the water to move freely around the bag. That will ensure it heats evenly. Boil the pot of water then take it off of the heat. Place vacuum sealed meat into the pot. Cover. 1-3 lbs of brisket will heat within 20-30 minutes as it will be thinner in the vacuum sealed bag. If you have a whole brisket or a rack of short ribs, you can leave the heat on the lowest simmer setting and let it stay in about 1 hour to 1 hour 15 minutes
Method 3: Oven
Feel most comfortable heating it up the way you know best? No problem! Set your oven to 325 . Remove meat from vacuum packaging. Place in dish with 2 tbsp water and cover tightly. Place in oven for 30 minutes, longer for a whole brisket. Racks of short ribs will need closer to 1 hour hours.
For chicken, simply reheat covered at 325 for 30-45 minutes.
To reheat something like Prime Rib, back up to a medium rare, set your oven to 250 degrees. For every 1lb, cook 30 minutes. A 4lb roast will reheat to medium rare in 2 hours.