Reheating Instructions

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Reheat the thawed BBQ Brisket, Ribs, Pork or Chicken covered with foil in the oven between 250-350°F until the internal temperature is to 165°F. Lower temperature will take longer to heat but is a less temperamental heating method. Higher temperature will take less time to heat up the product but has a higher probability of drying out.

Reheat BBQ to a 165°F internal temperature. A food thermometer is the only reliable way to ensure safety and determine the safe serving temperature of cooked foods.

If you want to sauce your BBQ, I would suggest saucing it after it has reached a 160° internal temperature. You can glaze it under the broiler or on a grill or smoker.

Don’t let leftovers sit at room temperature for longer than two hours. Refrigerate leftovers (set at 40°F or below according to a refrigerator thermometer) in a clean, airtight container.

Be sure to label leftovers to keep track of when they were made. And remember, when in doubt, throw it out!