Help! Frozen brisket needs rapid thawing

I asked the same type of question a few years ago. Wanted to do a meal for about 125 people. Had to cook it 6 days ahead and then drive it 500 miles and reheat on site with a tuckey cooker.

I was told to cook the meat normal, and then slice or pull the meat as normal. Place in a zip lock bag with a little juice, and then chill or freeze after it cooled. I always wrap, and I use the liquids to help fill the bags. When I go to reheat, I placed the bag in boiling water to reheat. Make sure you mostly thaw the meat first. Try not to let the bags sit in direct contact with the sides. Takes about 20-30 minutes per bag.

Meat will remain moist, and the temp of the water won't over cook the meat. The last time i did this, i fed a bunch of Texas boys, and they gave me very good marks. And they were a tough crowd.

RandyE

Yep, like Randy said.
Keep your water at 180 or less, cause the plastic will go bye-bye. Plus open it a bit so it won't explode.
Don't even ask about the above.
Take the IT to 165.