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Please note cooking times will be less when using a convection oven.

***Remove plastic wrapping before reheating all BBQ***


Reheat @ 350° for the following times

Brisket (whole) 2-4 hours

Brisket (1-3 lbs) – 1-3 hours

Pork Shoulder (whole) – 2-3 hours

Pork Shoulder (1-3 lbs) – 1-2 hours

Pork Belly – 1-2 hours

 Pork Ribs.5-1 hour

Sausage & Fish – .5-1 hour

Turkey (whole) – 1.5-2 hours

Turkey Breast – .5-1 hour


Reheat @ 250° for the following times

Brisket (whole) – 8-10 hours

Brisket (1-3 lbs) – 4-6 hours

Pork Shoulder (whole) – 7-10 hours

Pork Shoulder (1-3 lbs) – 3-5 hours

Pork Belly – 1.5-2.5 hours

 Pork Ribs – 2-4 hours

Sausage & Fish – 1-3 hours

Turkey (whole) – 4-5 hours

Turkey Breast – 1-2.5 hours


Ham: Preheat oven to 325. Place the ham (leave in pan, covered) in oven. Heat in oven for approximately 1 1/2 hours or until hot. During the last 20 minutes of cooking, remove cover and brush glaze onto ham. Continue cooking uncovered until 140 internal temp, carve and enjoy.


***Please note reheating will take approximately 30 minutes longer when using frozen meat***

*If meat is vacuum sealed, remove plastic wrapping and wrap meat in foil.  The meat can also be reheating in the aluminum pan we provide with lid on.

*For whole, vacuum sealed briskets and pork shoulders, run each side of the sealed bag under hot water for 5-10 seconds.  Then cut open plastic packaging and place the wrapped brisket directly on the upper rack of the oven. Add a sheet of foil or a pan on the lower rack for quick clean up.

*Reheat all brisket, shoulder, belly and ribs to 195.

*Reheat all turkey and sausage to 165.