- Preheat the oven to 350 degrees.
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Keep meat wrapped in foil/butcher paper and place on a sheet pan in the oven.
(For sides – place the pan with the lid on directly into the oven.) - Temperature Check
Reheating Instructions
Brisket, Pork Butt or Turkey Breast
After 40 minutes, check the internal temperature in the center of the meat. Be careful not to touch the bone in the pork butt, as it will give a false reading. Once the meat registers a temperature of 165 degrees, remove from the oven and allow to rest for 15–20 minutes prior to slicing or pulling.
Twice Smoked Spiral Ham
Keep the ham in the oven bag and pan it comes in. After 60 minutes, check the internal temperature in the center of the meat. (Depending on the weight of your meat, it takes about 10 minutes per pound. The average weight of the ham is 8–10 lbs.) Once the meat registers a temperature of 165 degrees, remove from the oven. Open the bag and pour on the glaze. If desired, return it to the oven for 10 more minutes to set the glaze.
Ribs
After 30 minutes, check the internal temperature in the center of the meat. Once the meat registers a temperature of 165 degrees, remove from the oven and allow to rest for 10–15 minutes prior to serving.
Sausage
After 10 minutes, check the internal temperature in the center of the meat. Once the meat registers a temperature of 165 degrees, remove from the oven.
Sides
After 30 minutes, check the temperature. Once the side registers a temperature of 165 degrees, remove from the oven.