Smoked meat reheats well when you warm it slowly and keep the moisture in. High heat and dry heat are what make leftovers tough. This guide covers the main meats and sides, with links to our full guide for each one.
The Basic Rules
- Use low heat. An oven at about 250 degrees or a pot of hot water with the meat in a sealed bag works for almost every smoked meat.
- Add a little moisture. A splash of broth, apple juice or the meat’s own juices helps, and foil or a sealed bag holds it in.
- Reheat larger pieces whole. Slice or pull the meat after it is warm, not before.
- Heat leftovers all the way through. The USDA recommends reheating leftovers to 165 degrees.
Brisket
Wrap brisket in foil with a little broth and warm it in a 250 degree oven, or reheat it in a sealed bag in a pot of water. Keep the piece whole if you can. Read how to reheat brisket for step-by-step directions.
Pulled Pork
Pulled pork reheats well in a covered dish in the oven, in a pan on the stove with a splash of liquid, or in a sealed bag in hot water. Give it a stir once it is warm. See how to reheat pulled pork.
Ribs
Warm ribs wrapped in foil in a low oven, then run them under the broiler for about a minute to bring back the outside. See how to reheat ribs.
Smoked Turkey
Turkey breast dries out quickly, so reheat it covered with a little broth and let it rest for 10 minutes before slicing. See how to reheat smoked turkey.
Sausage and Chicken
Warm sausage in a 250 degree oven until it is heated through. Reheat chicken covered in the oven, then uncover it and give it 3 to 5 minutes at 400 degrees to crisp the skin.
Sides
Mac and cheese reheats best in a covered dish in the oven with a splash of milk stirred in. Baked beans can be warmed in a pot on the stove over low heat. Cold sides such as coleslaw and potato salad are not reheated. Keep them in the fridge and serve them cold.
How Long Leftovers Keep
The USDA recommends putting cooked leftovers in the fridge within two hours and eating them within three to four days. For longer storage, freeze them. Our guides on freezing brisket, freezing pulled pork and how long brisket lasts in the fridge have more detail.
Heat & Eat From Stampede
Through Heat & Eat, our smoked meats come vacuum sealed and refrigerated, so you can finish them at home in a pot of water on the stove. Sealed, they keep in the fridge for up to two months at or below 36 degrees. The reheating page has times for every cut and a timer you can use while you cook.