How to reheat it right

Best for whole cuts

Simmer method

1. Bring a large pot or disposable aluminum pan (15 to 20 quarts) of water to a boil, 212°F.
2. Keep the food in its vacuum-sealed bag and place it in the boiling water.
3. Lower the heat to a simmer, 180 to 190°F, and cover with a lid or foil.

Whole brisket

1 to 1½ hours

Whole pork butt

1 to 1½ hours

Whole chicken

20 to 30 minutes

By the pound

15 to 20 minutes

Barbacoa

10 to 15 minutes (simmer in the bag or heat directly in a skillet)

Turkey

1 to 1½ hours, meat side down; you may need to flip it halfway

Best for bark

Oven method

1. Preheat your oven to 225 to 250°F.
2. Cut open the bag and place the food in an oven-safe dish.
3. Add three pats of butter on top and slide it in.

Whole brisket

1 to 1½ hours

Whole pork butt

1 to 1½ hours

Whole or half chicken

20 to 30 minutes

Whole rack of ribs

15 to 20 minutes. For a wetter rib, add your favorite Boxcar sauce the last 5 minutes.

By the pound

15 minutes

Turkey

1 to 1½ hours

Glazed ham: 325°F for the first hour, then bump the oven to 375°F. Cook 1½ to 2 hours on an oven-safe pan, basting with our Shiner Cheer and root beer glaze every 15 minutes, until it reaches 165°F inside.