Re-Heating Instructions:
Vacuum-Sealed, Refrigerated Meats
General Method
(applies to all below):
Fill a large stock pot with enough water to fully submerge the sealed bag.
Place the sealed bag in the water.
Turn stove-top burner to medium-high heat until the water reaches a gentle boil.
Once the water reaches a gentle boil, leave the sealed bag in the water for another 10 – 15 minutes (5 minutes for smaller cuts).
Carefully remove the bag, let rest for 5-10 minutes (10 minutes for larger cuts), leaving the bag sealed.
After resting, cut the bag open and serve immediately.
Enjoy!
Brisket Slices or Chunks
Total Reheat time: approx. 15 – 20 minutes per pound.
Tip: Let the meat rest in the bag for 10 minutes after heating so juices redistribute.
Pulled Pork
Total Reheat time: 15 – 20 minutes per pound.
Tip: Let the meat rest in the bag for 5 minutes after heating. After opening, give it a quick stir to evenly mix juices before serving.
Ribs (Half or Full Racks)
Total Reheat time: 10 – 15 minutes per pound.
Tip: For extra caramelization, after water-bath reheating, brush with sauce and finish under low broiler for about 2 minutes. Let the meat rest for 5 minutes before serving.
Smoked Sausages
Total Reheat time: 10 – 15 minutes total
Tip: Slice the bag open after water-bath reheating, then place the sausages on a sheet pan and into a 250°F oven for 5 minutes for a tighter, snappier casing.
Smoked Turkey Breast
Total Reheat time: 10 – 15 minutes per pound
Tip: Let the meat rest in the bag for 10 minutes after heating. Slice just before serving to retain moisture.
Smoked Chicken (Half or Whole)
Total Reheat Time: Half/Halves: 15 – 20 minutes total
Tip: If you want to crisp the skin, place in 400°F preheated oven for 3-5 minutes after water-bath heating.
Storage Reminder: Meat that is seasoned, smoked, and vacuum sealed can last in the fridge for up to 2 months if kept at or below 36-degrees. This applies only if the sealed bag keeps its seal throughout this time frame.