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!
Thanksgiving Reheating Instructions
Whole Turkey / Brisket Reheating instructions
- Preheat the oven to 275 degrees.
- Remove the whole brisket or turkey from the refrigerator and remove from the bag.
- Fully wrap the item in foil and place on a sheet tray or baking dish (you can add some water [6 oz] or broth to the bbq to aid in hydration)
- Place the pan on the lower rack in your oven.
- Heat until the internal temperature hits between 140°-160° degrees internal temperature with a thermometer.
DISCLAIMER:
Keep Food Out of the "Danger Zone."
Never leave food out of refrigeration for over 2 hours. If the temperature is above 90 °F, food should not be left out more than 1 hour.
- Keep hot food hot (at or above 140 °F). Place cooked food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
- Keep cold food cold (at or below 40 °F). Place food in containers on ice.