Reheating Instructions

From our pit to your plate. Think it’s good fresh off the smoker? Just wait.

Follow these step-by-step instructions to bring your meat back to life — juicy, tender, and rich with smoke — the way it was meant to be tasted.

For best results, always thaw in the refrigerator and reheat immediately after thawing. Make sure your meat hits a safe internal temperature of at least 145°F, and don’t skip the final step:

Let it rest. 5 to 10 minutes does wonders for flavor, texture, and tenderness. The best meat is a rested meat.

Oxtail Softballs

Oven (Recommended):

• Thaw fully in fridge

• Preheat oven to 145°F – 150°F

• Remove from packaging and double-wrap in foil

• Heat for 60–120 minutes, checking that the center is hot before serving

Microwave (Quick Option):

• Thaw in fridge

• Remove from plastic, place on microwave-safe dish

• Cover and heat for 3 minutes, flip, then heat another 3–4 minutes, or until hot all the way through

Les’s Sliced Beef Brisket

Oven (Recommended):

• Thaw fully

• Preheat oven to 210°F

• Double-wrap in foil

• Heat at 210°F:

• 1LB: 10–15 min

• 3LB: 30–45 min

• Rest 5–10 minutes before serving

Microwave (Quick Option):

• Place sliced brisket in single layer on a microwave-safe dish

• Cover with a damp paper towel

• Heat 2–3 minutes, flip, then heat in 30-sec intervals until hot

• Rest for 3–5 minutes

Texas Style Beef Ribs

Smoker (Recommended):

• Thaw in fridge

• Preheat smoker to 225°F

• Wrap in foil or butcher paper to prevent drying

• Smoke for 45–60 minutes, until heated through

Oven:

• Thaw fully

• Preheat oven to 225–230°F

• Double-wrap in foil, meat side up

• Heat for 50–90 minutes, removing when internal temp reached 145°F

• Rest 10–15 minutes

Les’s ‘Railroad Track’ Spare Ribs

Smoker (Recommended):

• Thaw in fridge

• Preheat smoker to 225–250°F

• Wrap in foil, meat side down (optional: add broth inside foil)

• Smoke for 30–45 minutes, until internal temp hits 145°F

• Rest 5–10 minutes

Oven:

• Thaw fully

• Preheat oven to 225–230°F

• Wrap in foil, meat side down (optional: add broth)

• Heat for 30–45 minutes, or until internal temp reaches 145°F

• Rest 5–10 minutes

Les’s Famous Chicken

Smoker (Recommended):

• Thaw in fridge

• Preheat smoker to 240–250°F

• Wrap in foil, skin side up (optional: add broth)

• Heat for 25–35 minutes, until internal temp hits 145°F

• Rest 2–3 minutes

Oven:

• Preheat to 245–255°F

• Wrap loosely in foil, skin side up (optional: add broth)

• Heat for 25–35 minutes, unwrap for crispy skin during last 5–10 min

• Rest 2–3 minutes

Microwave (Quick Option):

• Place thawed chicken on microwave-safe dish

• Cover lightly and heat 2–3 minutes per side

Texas Style Pulled Pork

Recommended (Oven):

• Preheat to 225–235°F

• Remove from vacuum seal, loosely wrap in foil (optional: add broth or sauce)

• Heat for 25–30 minutes, until hot all the way through

Quick Option (Microwave):

• Remove from vacuum seal

• Cover and heat for 3 minutes, stir, then another 2–3 minutes

Oxtail Sausage Links

Smoker (Recommended):

• Thaw and preheat smoker to 225–235°F

• Place directly on smoker rack or shallow tray

• Smoke for 10–15 minutes, flip halfway

• Done when swollen, firm, and hot with that signature snap

• Rest 2–3 minutes

Oven:

• Preheat to 220°F

• Heat for 10–15 minutes on a baking tray

• Rest 2–3 minutes

Skillet (Quick Option):

• Heat skillet to medium

• Cook 5 minutes per side, until firm and hot all the way through

Texas Oxtail Burger Patties

Smoker (Recommended):

• Preheat smoker to 240–250°F

• Place directly on rack or tray

• Smoke 10–15 minutes, flip halfway

• Look for a hot, juicy center

Skillet:

• Heat skillet to medium

• Cook 3–4 minutes per side, press lightly

• Done when crust forms and center is steaming

Microwave (Quick Option):

• Place patties on microwave-safe plate

• Cover and heat 2 minutes, flip, then heat 1–2 more minutes

• Check they’re hot all the way through

DRY ICE CAUTION

Some of our products ship with Dry Ice to ensure they are cold upon arrival. Most of the time the dry ice has dissipated prior to your opening your package, but that may not always be the case. If you encounter Dry Ice, follow the instructions on the included Dry Ice Warning inside of the box.

Dry Ice is frozen Co2 gas, and turns into Co2 as it melts, therefore it should never be stored in a small enclosed space. It should never be touched with bare skin.