Take the juices from yer brisket, or whatever meat, & de-fat them and pour it into plastic ice cube trays & freeze it. When main meat is ready to vac bag, put in a frozen cube or two of the liquid gold and vacuum it & freeze it. It melts when reheating it in hot water Sous Vide and the juices are already all over the meat. Just slice open the bag & slide it out onto the plate. works like a charm with lots of meats. Do the same with a little pad of tallow for beef if that's what you prefer.
