Brisket, Pulled Chicken & Pulled Pork in BBQ Sauce Meal Kit

• All meats are fully cooked, frozen, vacuum-sealed and carefully packed with dry ice. It is normal for the dry ice to evaporate in shipping and cause the meat to partially thaw
• Upon arrival, reheat, refrigerate or freeze immediately. The package can be kept in the refrigerator for 3 days or in the freezer for up to 1 year.
• To serve, place meats in the refrigerator to thaw for at least 24 hours.
• Joe’s sauce arrives frozen to partially frozen. The bottle can be thawed on the counter and stored in the cupboard, once opened, please refrigerate.

To Serve

Pulled Pork in BBQ Sauce – Oven Method (Place vacuum sealed package(s) in the refrigerator at least 48 hours prior to reheating)

• Thaw in refrigerator at least 24 hours prior to reheating.
• Place thawed meat in a saucepan, reheat on stove over medium heat, stirring occasionally until a temperature of 155° F is reached.

Brisket – Hot Water Method (Recommended for 2 pounds or less of sliced brisket)

• Place vacuum sealed package(s) in the refrigerator to thaw for at least 24 hours prior to reheating
• For 1 pound of brisket, place 3 quarts of water in a large sauce pan or stock pot. For 2 pounds, use 4 quarts of water
• Bring the water to a boil. Then, place the entire vacuum sealed package(s) of brisket in the pot and turn off the heat (Don’t worry; the plastic package(s) is specifically designed to withstand the heat.) Remove the pot
  from the hot burner
• Let brisket sit in hot water for 10 minutes
• With tongs, remove vacuum sealed package(s) from the water and carefully remove brisket from package(s). The brisket is ready to serve

Brisket – Oven Method (Use this method if reheating 3 or more pounds of sliced brisket)

• Thaw in refrigerator at least 24 hours prior to reheating.
• Preheat oven to 350° F.
• Remove sliced brisket from package(s). Place brisket in a baking pan, leaving it layered.
• Add 1 ounce of water per pound of brisket.
• Cover the pan with foil and place on the center rack of your oven.
• Heat for 12-15 minutes, remove foil and serve.

Pulled Chicken – Hot Water Method (Recommended for 2 pounds or less of pulled chicken)

• Thaw in refrigerator at least 24 hours prior to reheating.
• If reheating 1 pound of pulled chicken, place 3 quarts of water in a large saucepan or stock pot. If reheating 2 pounds, use 4 quarts of water. Bring the water to a boil.
• Place the entire vacuum sealed package(s) of chicken in the pot and turn off the heat. Remove the pot from the hot burner.
• Let pulled chicken sit in hot water for 15 minutes.
• With tongs, remove package from water. Cut open the package, remove chicken and serve.

Pulled Chicken – Oven Method (Use this method if reheating 3 or more pounds of pulled chicken)

• Thaw in refrigerator at least 24 hours prior to reheating.
• Preheat oven to 350° F.

Dirty Rice

• Thaw in refrigerator at least 24 hours prior to reheating.
• Place 3 quarts of water in a large saucepan or stock pot. If cooking 2 pounds of rice use 4 quarts of water.
• Bring the water to a boil.
• Place the package(s) in the pot and turn off the heat. Remove the pot from the hot burner.
• Let package(s) sit in hot water for 8-10 minutes.
• Rice is ready when a temperature of 155° F is reached.

BBQ Beans

• Thaw in refrigerator at least 24 hours prior to reheating.
• Place thawed beans in a saucepan and reheat on the stove, stirring occasionally until a temperature of 155° F is reached.

Smoked Brisket in Bar-B-Que Sauce

• Place the container in the refrigerator to thaw for at least 24 hours prior to reheating.
• Place in a sauce pan and heat on the stove over medium heat, stirring occasionally until an internal temperature of 155°F is reached.
• Serve and enjoy!

Best Reheating Methods for Pulled Pork

Place vacuum sealed package(s) in the refrigerator at least 48 hours prior to reheating

Crock Pot Method (Recommended)

• Leave the pork in the vacuum sealed package(s) and place it in your crock pot (Don’t worry; the plastic package(s) is specifically designed to withstand the heat). Fill the crock pot with water until the pork is almost covered. Leave enough pork exposed so a temperature can be taken by puncturing the bag without allowing water to spill into the bag
• Cooking at a Low setting (145°F) for 4 hours or High setting (175°F) for 3 hours, or until internal temperature reaches 145°F
• To serve, remove the fat from the top and discard. Next, using tongs or forks, break apart the pork and pull to desired sized pieces

Oven Method

• Remove the pork from the vacuum sealed package(s) and wrap with foil. (To prevent sticking, spray foil lightly with cooking spray.) Place the foil-wrapped pork on a rimmed sheet tray or in an ovenproof baking dish, then place in a 350F preheated oven for 1 hour and 45 minutes
• Next, remove the foil wrap and place back in the oven for another 15 minutes
• Rest at room temperature for 10 minutes. To serve, remove the fat from the top and discard. Then use tongs or forks to break apart the pork and pull it into pieces as desired.