Our vacuum-sealed, frozen smoked brisket is a fantastic way to preserve the tender, smoky flavor and ensure it's ready to enjoy later. When properly thawed and reheated, the brisket should retain its juiciness and that rich, smoky taste.

To reheat it, you could:

1. Thaw in the fridge for 24 hours for the best results.

2. Once thawed, slowly reheat it in the oven at a low temperature (around 250°F/121°C) to avoid drying it out. You can also wrap it in foil with a little bit of broth or water to keep moisture locked in.

3. For a crispy finish, you could finish it off on a grill or in a hot skillet for a few minutes to get a nice crust.

Whether it's smoked pork shoulder, ribs, or tenderloin, vacuum sealing helps lock in the flavors while freezing extends the shelf life without sacrificing taste