REHEAT & STORAGE GUIDE

Smoked Beef Brisket & Beef Short Plate

Best Served Slightly Warm: Beef brisket and short plate are richest when eaten warm but not steaming hot. Aim for about 40-50 °C internal temperature - warm to the touch, soft and juicy.
Oven: Preheat to 160 °C. Place meat in a foil-covered tray with a splash of water or stock. Heat for 10-12 minutes.
Microwave: Wrap slices in a damp paper towel. Heat in 30-45 sec bursts until warm.
Sous Vide: Bag the meat and reheat in 60 °C water for 20-25 minutes for the most consistent results.

Oven: Preheat to 160 °C. Place in a foil-covered tray and heat for 8-10 minutes.
Microwave (Pulled Pork): Place in a covered dish with a spoonful of water or BBQ sauce. Heat in 45-sec bursts, stirring in between.
Sous Vide: Bag and reheat - 60 °C for 20 minutes (pork belly), 15 minutes (pulled pork) for tender, juicy meat.

Microwave: Place in a covered dish with a teaspoon of water. Heat for 30-45 seconds until hot.

Refrigerate all leftovers within 2 hours of eating.
Consume within 2-3 days for best quality.
For longer storage, wrap tightly and freeze. Always reheat gently to preserve texture.