"Cooper's Taster" Brisket + Pork Tenderloin for 10-12

• BBQ ships frozen with ice packs, may thaw in transit.
• Upon arrival, place all meat in the freezer if not enjoying within 1 day.
• Meat may be stored in the freezer for up to 1 year.
• Once opened, store BBQ in refrigerator for up to 1 week in an air-tight container.
• Seasoning may be stored at room temperature until “best by” date.
• Beef Jerky may be stored at room temperature for up to 6 months.
• Pies may be stored in the freezer for up to 4 months or in the refrigerator for up to 1 week.

To Serve

Make sure meat is fully defrosted before cooking. Cooking while partially frozen will result in longer cook times and may reduce meat quality.

Brisket: Immersion Circulator Method

• Make sure vacuum seal is intact; otherwise, use oven or microwave method.
• Set Immersion Circulator to 185°F.
• Place brisket or beef rib rack in the water bath and reduce the temperature to 165°F.
• Reheat beef ribs for 60 minutes or until desired internal temperature is reached.
• Reheat brisket for 75 minutes or until desired internal temperature is reached.

Brisket: Stove Top Method

• Make sure vacuum seal is intact; otherwise, use oven or microwave method.
• Fill a large stock pot with water, bring to a simmer at about 185°F.
• Place brisket, and/or beef rib rack in the water keep the temperature of the water around 165°F
• Reheat for beef ribs 60 minutes or until desired internal temperature is reached.
• Reheat brisket for 75 minutes or until desired internal temperature is reached.

Brisket: Oven Method

• Place a slice of butter every 4 inches across the top of the meat (butter not included).
• Wrap tightly in foil.
• Place in a dish.
• Heat in a preheated oven at 250°F until warm. Oven heating can dry out the product. It is recommended to use butter to keep the meat from drying out.

Brisket: Microwave Method

• Cut a slit in the product label.
• Coat heavily with BBQ sauce.
• Heat until desired internal temperature is reached.

Smoked Pork Tenderloin

• Arrives fully cooked and ready to eat with your favorite cheese and crackers.
• Thaw and serve.

BBQ Sauce

• Shake well and heat before using as a dipping sauce or pour directly over cooked meat.
• To enhance the flavor, pour into a pan, add cooked fat trimmings, oil or butter, and heat on BBQ pit or stove for several hours on very low heat.
• For a thicker sauce add your favorite ketchup until the desired thickness is reached (we recommend Hunt’s brand ketchup)
• Do not overcook.

Add Ons

Seasoning

• Sprinkle seasoning evenly over the entire surface of your favorite meat or vegetable product.
• Rub seasoning in 15 minutes prior to cooking for best results.

Sausages: Immersion Circulator Method

• Make sure vacuum seal is intact; otherwise, use oven or microwave method.
• Set Immersion Circulator to 185°F.
• Place sausages in the water bath and reduce the temperature to 165°F.
• Reheat for 60 minutes or until desired internal temperature is reached.

Sausages: Stove Top Method

• Make sure vacuum seal is intact; otherwise, use oven or microwave method.
• Fill a large stock pot with water, bring to a simmer at about 185°F.
• Place sausages in the water. Keep the temperature of the water around 165°F.
• Heat for 60 minutes or until desired internal temperature is reached.

Sausages: Oven Method

• Coat heavily with BBQ sauce.
• Wrap tightly in foil.
• Place in a dish.
• Heat in a preheated oven at 250°F until warm.

Sausages: Microwave Method

• Cut a slit in the product label.
• Coat heavily with BBQ sauce.
• Heat until desired internal temperature is reached.

Smoked Pork Tenderloin

• Arrives fully cooked and ready to eat with your favorite cheese and crackers.
• Thaw and serve.

Smoked Bacon: Skillet (Traditional Method)

• Preheat a large skillet over medium heat.
• Place bacon slices in a single layer, ensuring they don’t overlap.
• Cook for 8-12 minutes, turning occasionally, until your desired crispness is reached. Always cook bacon to an internal temperature of 145°F or until crispy and fully rendered.
• Drain on paper towels before serving.
• Tip: For peppered bacon, cooking over medium heat allows the pepper crust to caramelize without burning.

Smoked Bacon: Oven Method (Best for Even Cooking & Larger Batches)

• Preheat oven to 400°F.
• Line a baking sheet with foil or parchment paper for easy cleanup.
• Arrange bacon in a single layer on a wire rack set over the baking sheet or directly on the foil.
• Bake for 15-20 minutes, rotating the pan halfway through for even cooking. Always cook bacon to an internal temperature of 145°F or until crispy and fully rendered.
• Remove when crisp and golden, and let rest for 2-3 minutes before serving.
• Note: For extra-crispy bacon, leave in for an additional 1–2 minutes while keeping a close eye.

Smoked Bacon: Oven Method (No Rack Version)

• Follow steps 1–3 above, laying bacon directly on foil or parchment.
• Bake for 15-20 minutes, flipping once halfway through. Always cook bacon to an internal temperature of 145°F or until crispy and fully rendered.
• Drain on paper towels before serving.

Smoked Bacon: Air Fryer Method (Quick & Convenient)

• Preheat air fryer to 375°F.
• Place bacon in a single layer, cutting slices in half if needed to fit.
• Cook for 8-10 minutes, checking at the 6-minute mark for desired crispness. Always cook bacon to an internal temperature of 145°F or until crispy and fully rendered.
• Drain on paper towels before serving.
• Caution: Air fryers cook fast—watch closely to prevent over-crisping.

Smoked Bacon: Microwave (Fastest Method)

• Place 2-4 slices between layers of paper towels on a microwave-safe plate.
• Microwave on high for 1 minute per slice.
• Check for doneness and cook in 20-second intervals if needed. Always cook bacon to an internal temperature of 145°F or until crispy and fully rendered.
• Let sit for 30 seconds before serving.
• Note: Microwaving results in less even texture compared to skillet or oven methods.

Hickory Smoked Turkey Breast + Ham: Immersion Circulator Method

• Make sure vacuum seal is intact otherwise use oven or microwave method.
• Set Immersion Circulator to 185°F.
• Place in the water bath and reduce the temperature to 165°F.
• Reheat for 75 minutes or until desired internal temperature is reached.

Hickory Smoked Turkey Breast + Ham: Stove Top Method

• Make sure vacuum seal is intact otherwise use oven or microwave method.
• Fill a large stock pot with water, bring to a simmer at about 185°F.
• Place in the water keep the temperature of the water around 165°F.
• Reheat for 75 minutes or until desired internal temperature is reached.

Hickory Smoked Turkey Breast + Ham: Oven Method

• Place a slice of butter every 4 inches across the top of the meat.
• Wrap tightly in foil.
• Place in a dish.
• Heat in a preheated oven at 250°F until warm. Oven heating can dry out the product. It is recommended to use butter to keep the meat from drying out.

Hickory Smoked Turkey Breast + Ham: Microwave Method

• Cut a slit in the product label.
• Add 4 slices of butter.
• Heat until desired internal temperature is reached.

Snack Sticks

• Arrive fully cooked and ready to eat.
• Thaw and serve.

Pies

• Thaw & serve!