Smoked Meat Heating Instructions
All meat should be thawed completely before heating. Cooking times/temperatures may vary depending on your equipment.
SMOKED MEATS
All Meats
GRILL: Wrap in foil and place on BBQ pit/grill over indirect heat (300°F) until internal temperature reaches 165°F.
OVEN: Wrap in foil and place in a 350°F conventional oven for specified time or until internal temperature reaches 165°F.
- Texas’ Finest BRISKET HEAT FOR UP TO 2 HOURS
- Elgin’s Favorite PORK STEAK HEAT FOR 20-30 MINUTES
- Fresh ‘n Juicy CHICKEN HEAT FOR 20-30 MINUTES
- PORK RIBS HEAT FOR 45 MINUTES
- Baby Back RIBS HEAT FOR 45 MINUTES
Sausage Slammers
GRILL: Place on 325°F grill for 15 minutes. Turn over and continue heating for an additional 10 minutes, or until internal temperature is 165°F.
OVEN: Place on a sheet pan in a 325°F oven for 20 minutes. Turn over and continue heating for an additional 10 minutes, or until internal temperature is 165°F.