# Cooking Time - Reheating Cooked Brisk? **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [December 16, 2016, 10:43pm UTC](https://community.anovaculinary.com/t/cooking-time-reheating-cooked-brisk/3101 "2016-12-16T22:43:22Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![smfrankel](https://avatars.discourse-cdn.com/v4/letter/s/ac8455/32.png) [@smfrankel](https://community.anovaculinary.com/u/smfrankel)\ **Post date:** [December 16, 2016, 10:43pm UTC](https://community.anovaculinary.com/t/cooking-time-reheating-cooked-brisk/3101/1 "2016-12-16T22:43:22Z")
I don’t know if anyone has been to Cooper’s BBQ in Austin but they have the absolute best Brisket in the world!!! I was there 3 days and ate there all 3 days. I just got my Anova (just for this) and have not used it for anything. I also just ordered from Cooper’s online store. They are shipping me an entire fully cooked brisket. It will come frozen in a vacuum sealed bag. They reheating instructions are to thaw it fully and then use an oven or microwave to get the center temperature to 165 degrees. I understand how the Anova works but I have NO idea how long to cook it for. HELP!!! I’m excited because I can’t imagine a better reheating method then this to have it not dry out. ---
**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Post date:** [December 16, 2016, 11:21pm UTC](https://community.anovaculinary.com/t/cooking-time-reheating-cooked-brisk/3101/2 "2016-12-16T23:21:34Z")
That sounds awesome! Sous Vide is definitely the best route. It all depends on the center thickness. I would say if it’s 2-3" thick that 2 hours should be plenty. ---
**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\ **Post date:** [December 17, 2016, 3:49pm UTC](https://community.anovaculinary.com/t/cooking-time-reheating-cooked-brisk/3101/3 "2016-12-17T15:49:45Z")
After the SV reheat, I’d shove it under the broiler for a few minutes to crisp the bark back up a bit.