Reheating and serving your meat delivery
Thank you for ordering some smoked meat from us!
Below you’ll find all you need to ensure the meats are served as intended.
Meat Reheating Instructions
1. Preheat oven to 110°C
2. Remove meats from the sealed plastic and place on a tray or large baking dish.
3. Do not slice the brisket or pull the pork until reheating is complete.
4. Place the meats on the middle rack of the oven.
5. Reheat for about 75 minutes at 110°C or until desired internal temp is reached.
Brisket Slicing
1. Slice your brisket in half down the middle
2. Slice the thinner half against the grain, approximately 50mm in width eath slice
3. Turn the remaining brisket 90 degrees and slice along the grain, thicker slices are recommended
4. Cut those slices in half and serve
we also recommend this guide for further details
“How to Slice a brisket” - Hey Grill Hey
Pork Pulling Instructions
1. Remove the pork from all packaging
2. Tear into that thing to your heart's content (we use cotton inners with Nitrile gloves, but the method is entirely up to you) until no chunks remain and all meat is pulled
Please note the large bone and piece of cartilage (it will look like the fat hard and unrendered) that you'll likely encounter and need to remove while pulling your pork.