After my last brisket cook, we had about half the point and some of the flat leftover, so vacuum sealed and put in freezer. Just put the bag in a sous vide at 155. For those of you who have done this, how long did it take to get up to temp internally?

Not sure how to tell, my Thermopen would puncture the vacuum seal. Do you just go by feel? Thanks in advance.

Depends a lot on how thick that point is but I'd probably say 90-120 minutes and you'll be good to go.

I actually have a whole point and half a flat sealed up in my fridge right now from this past weekend. It was a cheater Brisket I did 24 hours in the sous vide and then on the egg for about 5 hours. It's getting really hard to go through the hassle of doing the whole cook on the egg even with temp control.

2 hrs would do it for sure
I'd guess it would be done in about an hour though straight from a deep freeze.

What temp do you take it to when you sous vide crutch?

Sazerac said:

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What temp do you take it to when you sous vide crutch?

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160. I hit it with some hardcore carnivore black seasoning while the egg is coming up to temp. Helps with the bark. The brisket looks horrid when you take it out of the bag.

Thanks all, turned out as delicious and tender as when we cut into it the first time.