RE-HEATING

INSTRUCTIONS

BRISKET

In an appropriate size pot, bring water to a boil and place the sealed bag of brisket in so the meat is completely submerged (be careful not to overfill pan) and the top of bag flap is above the waterline.

Be sure bag has not been punctured in transit and no water is seeping in. Turn burner down to simmer and wait 45 minutes. Open bag and serve. Enjoy!

(Brisket can be frozen for a later date; for best results, thaw before reheating)

PORK

In an appropriate size pot, bring water to a boil and place sealed bag of pork in so that the meat is completely submerged (be careful not to overfill pan with water!) and the top of bag flap is above water line.

Be sure bag has not been punctured in transit and no water is seeping in. Turn burner down to simmer and wait 1 hour 15 minutes. Open bag and serve. Enjoy!

(Pork can be frozen for later date; for best results, thaw before reheating)

ST. LOUIS PORK RIBS

In an appropriate size pot, bring water to a boil and place bag of ribs in so that the meat is completely submerged (be careful not to overfill pan with water!) and the top of the bag flap is above water line.

Be sure bag has not been punctured in transit and no water is seeping in. Turn burner down to simmer and wait 45 minutes.

Open bag and place ribs on cutting board meat side down; carefully cut apart between the bones paying attention to the changing angle of each rack. Apply extra sauce (do not use cold sauce; room temperature or warmed is better!) or serve sauce on the side. Enjoy!