Oven (Recommended):

Ensure meat is fully thawed

Preheat oven to 200 degrees

Remove meat from plastic seal, and double wrap with aluminum foil 

Heat @ 200 degrees between 50 - 90 minutes until heated in the center

Microwave: 

Ensure meat is fully thawed

Place sealed plastic package in microwave at 60% power for 5 minutes

Flip the meat over, continue heating for another 4 to 5 minutes

Oven:
Ensure meat is fully thawed

Preheat oven to 230 degrees

Remove meat from plastic seal, and double wrap with aluminum foil

Heat @ 230 degrees between 30 - 45 minutes to your liking

Allow brisket to cool for around 30 minutes prior to eating

Oven:
Ensure meat is fully thawed

Preheat oven to 275 degrees

Remove meat from plastic seal, and double wrap with aluminum foil with the meat side facing UP

Heat @ 275 degrees between 50 - 90 minutes until heated in the center, ensure you remove meat from the oven before internal temp hits 195 degrees

Oven:
Ensure meat is fully thawed

Preheat oven to 275 degrees

Remove meat from plastic seal, and double wrap with aluminum foil with the meat side facing DOWN

Optional: add beef broth to the foiled meat to incorporate juice while it reheats

Heat @ 275 degrees between 50 - 90 minutes until heated in the center

Fully thaw, wrap in foil and place in the oven at 200 degrees until internal temperature is to your liking.

Once temperature is close, feel free to finish on your grill to establish a sear on the outside.

Medium rare: 130–135°F

Medium: 140–145°F

Medium well: 150–155°F

Well done: 160–165°F

Fully thaw your chicken first.

Oven: Wrap in foil and place in the oven at 225 degrees for 30-45 minutes. Chicken should be warm throughout but do not exceed internal temperature of 165 or it will begin to dry out, remember that the meat is already cooked.

Microwave: while still in vacuum seal, place in microwave at 60% power for 5 minutes. Flip the chicken over, then continue at 60% power for another 5 minutes.

Fully thaw your Pulled Pork first.

Oven: Wrap in foil and place in the oven at 225 degrees for 30-45 minutes. Pork should be warm throughout, remember that the meat is already cooked.

Microwave: while still in the vacuum seal, place in microwave at 60% power for 5 minutes. Flip the pork over, then continue at 60% power for another 5 minutes.

Fully thaw your Neck Bones first.

Oven: Wrap in foil and place in the oven at 225 degrees for 30-45 minutes. They should be warm throughout, remember that the meat is already cooked.

Microwave: while still in the vacuum seal, place in microwave at 60% power for 5 minutes. Flip them over, then continue at 60% power for another 5 minutes.

Remember to fully thaw your sausage prior to reheating.

The sausage is fully cooked on our smokers, you just want to heat it up so its ready to serve!

Oven Method:

Unwrap and place your sausage links on a cookie sheet or pan inside of an oven, heat at 275 degrees for 15-20 minutes, until plumb and to your liking. Let sit for few minutes prior to serving.

Skillet Method:

Heat a skillet over low to medium heat. Cook the sausage for about 5 minutes per side, or until it’s plump and warmed through.

Fully thaw the patties before reheating them.

Skillet: run the skillet on medium heat, and add the patties for 2 minutes on each side (or until desired temperature is teached)

Microwave: 60 - 90 seconds (until desired temp is reached)