A good way to do a cooked brisket flat in a vac:
<UL TYPE=SQUARE>
<LI>Let rest as usual, cool and chill in foil with juices.
<LI>When cold, remove congealed fat and slice as desired on a cutting board.
<LI>Lay a sheet of parchment paper slightly larger than the flat over the sliced flat. (DO NOT use waxed paper instead of parchment - VERY bad mojo. Don't ask me how I know this.
)
<LI>Flip the cutting board and meat over so that you now have a sliced flat laying on parchment.
<LI>Wrap parchment around sliced flat and slide into vac bag.
<LI>Dump a generous portion of your favorite BBQ sauce (Head Country, for me) cut with apple juice into the bag (say, 1/2 to 3/4 cup of half-n-half sauce and juice). Vac as much as possible without sucking juice into machine.
<LI>Chill or freeze.
<LI>Reheat unopened bag in simmering water for about 20 - 25 minutes depending on size of flat.
<LI>Open bag and slide parchment and brisket out of bag onto serving platter.
<LI>Hide and watch 'em dive into it.
[/list]
(This is the exact method we use to take brisket to work or other places, taking the turkey burner and pot with us if necessary to have a pot to simmer in. It's NEVER dry.)
Keri C