BBQ TIPS

REHEATING INSTRUCTIONS

 

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

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

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GOOD 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

BEST 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.