Reheat Your Meats

beef brisket

OVEN

1. Thaw in fridge.
2. Preheat your oven to 225 F.
3. Leave you brisket in the sous vide bag or unpack and wrap in aluminum foil, dull side out. Place in a roasting pan on the center rack.
4, Heat at 225 F for 45 minutes to 2 hours depending on the size of your purchase — 45 minutes for a pound and scaling up to 2 hours for a whole brisket. Don't stress; at 225 degrees, overshooting the heating time won't harm the meat.

SOUS VIDE

1. Thaw in fridge.
2. Don't remove your brisket from the vacuum packaging. Place in a low simmering large stockpot or a circulating water bath set at 160 F.
3. Heat for 30 minutes to 1 1/2 hours or until heated through.

rib

OVEN

1. Thaw in fridge.
2. Preheat oven to 275 F.
3. Leave your ribs in the sous vide packaging or unpack and wrap in aluminum foil, dull side out. Place in a roasting pan on the center rack.
4. Heat at 275 F for 45 to 1 hour, or until heated through.

SOUS VIDE

1. Thaw in fridge.
2. Don't remove your ribs from the vacuum packaging. Place in a low simmering stock pot or circulating water bath set to 185 F.
3. Heat for 45 minutes or until heated through.

GRILL

1. Thaw in fridge.
2. Preheat grill to medium hot for direct heat around 275 F. Don't put on a smoker unless wrapped in aluminum foil, dull side out. 
3. Place ribs on grill for 30 to 45 minutes, monitoring for overheating.
4. For sauced ribs, slather in sauce and continue heating for 5 to 10 minutes, until the sauce is nicely caramelized.

pulled pork

OVEN

1. Thaw in fridge.
2. Preheat your oven to 225 F.
3. Leave your pulled pork in the sous vide bag or unpack and wrap in aluminum foil, dull side out. Place in a roasting pan on the center rack.
4. Heat at 225 F for 1 to 1 1/2 hours or until heated through.

SOUS VIDE

1. Thaw in fridge.
2. Do not remove from vacuum packaging. Place in low simmering large stockpot or circulating water bath at 160 F. 
3. Heat for 1 hour or until heated through.

CROCKPOT

1. Thaw in fridge.
2. Remove from packaging and place your pulled pork inside the crockpot with enough apple cider, broth, or beer to keep moist.
3. Set on low until heated through, stirring occasionally.

sausage

OVEN

1. Thaw in the fridge.
2. Preheat oven to 375 F.
3. Place sausages on baking sheet lined with parchment paper or aluminum foil. Bake for 10 minutes.

STOVE TOP

1. Thaw in the fridge. 
2. Preheat cast iron or heavy skillet at medium high.
3. Add a few tablespoons of olive oil or broth and sautee lighly until heated through, about 2 minutes per side.

GRILL

1. Thaw in the fridge.
2. Preheat grill to medium hot for direct heat. (Don't use an indirect smoker unless you've wrapped the sausages in aluminum foil, dull side out, and then set the grill grate temperature to around 200 F, smoking for 30 to 45 minutes).
3. Remove from packaging and place directly on the grill grate over the fire for 2 to 3 minutes, turning frequently to avoid burning.