Reheating

Reheating Instructions

Sous vide is hands-down the best way to reheat BBQ; a steady soak in precision-controlled heat. From frozen or thawed- a low and slow, gentle jacuzzi brings it up to temp perfectly, no overcooking- just tender, juicy results every time!

Short on time? No need to defrost, y’all- just reheat it and eat it!

Whether you use sous vide, a traditional or convection oven, or even the microwave, your BBQ will reheat beautifully straight from frozen. Just keep in mind: each method brings out a slightly different texture or finish.

See our Recommended Sous Vide Setup on Amazon- button

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PROCESS WE FOLLOW

Preferred Method for Perfect Texture

01: Sous Vide

Frozen:

  • Fill your sous vide container with water and set the cooker to 165°F (74°C).
  • Use the original vacuum-sealed packaging your meat arrived in, or if already opened, reseal in a new vacuum bag or Ziploc using the water displacement method* see note below
  • Make sure the bag is properly sealed. Submerge the bagged meat completely and heat for 1.5 to 2 hours. Thicker cuts (like briskets) may need 2-3 hours.
  • To refresh the bark, finish on a hot grill or skillet for 2–3 minutes per side.
  • Serve hot and enjoy that perfectly tender BBQ!

Thawed?

  • Follow the same steps but heat for 45 minutes to 1 hour.

Pros: gentle and even heating, locks in moisture and tenderness, set-it-and-forget-it-convenience

Cons: takes longer than other methods, requires equipment

Frozen:

  • Preheat oven to 300°F (149°C).
  • Remove from packaging. Place meat in a baking dish with a few tablespoons of juice from the bag, broth, or water.
  • Cover tightly with foil to lock in moisture.
  • Heat for 45–90 minutes, depending on the thickness of the meat, until it reaches an internal temperature of 165°F (74°C).
  • Remove the foil and broil for 2–3 minutes to crisp up the exterior, if desired.

Thawed:

  • Preheat oven to 275°F (135°C).
  • Follow the same steps but reheat for 20–30 minutes.
  • Remove the foil and broil for 2–3 minutes to crisp up the exterior, if desired.

Pros: even heating, preserves texture

Cons: takes longer than other methods

Frozen:

  • Preheat to 275°F (135°C) with convection fan on.
  • Remove from packaging. Place meat on a wire rack over a cooking sheet and cover loosely with foil.
  • Heat for 45–90 minutes, until internal temp is 165°F (74°C).
  • Broil briefly if desired to refresh the bark.

Thawed:

  • Same method, but heat for 20–30 minutes.

Pros: even heating, preserves texture

Cons: takes longer than other methods

Frozen:

  • Remove from packaging. Place meat on a microwave-safe plate and cover with a damp paper towel to retain moisture.
  • Microwave on 50% power in 2-minute intervals, flipping each time.
  • Total time: 6–10 minutes.
  • Let rest 1–2 minutes before serving.

Thawed:

  • Follow the same steps
  • Microwave on 50% power in 1-minute intervals.
  • Total time: 3–5 minutes.
  • Let rest 1-2 minutes before serving.

Pros: quick and convenient, best for individual servings or leftovers

Cons: drying out and loss of texture

Thawed Only:

  • Add 2–3 tablespoons of broth or sauce to a skillet.
  • Add meat and cover with a lid.
  • Heat on medium, stirring occasionally, for 5–7 minutes, or until hot.

Pros: moisture retention and quick for sliced or chopped meats

Cons: not great for large portions and requires monitored attention

if you don’t have a vacuum sealer:

Place the food in a Ziploc bag, leaving a small opening unsealed at the top.

Slowly lower the bag into a container of water, allowing the water pressure to push the air out. 

Seal the bag just before it’s fully submerged, making sure no water enters the bag.

This creates a near-vacuum environment around the food, which is perfect for sous vide cooking.