Let’s be real—when you fire up the BBQ or smoker first thing in the morning, bleary-eyed and optimistic, you always overestimate how much meat you’ll need. While leftovers are a joy, tossing perfectly cooked BBQ in the bin? That’s just wasteful.
Early on in my BBQ journey, I faced this exact dilemma. Quality meat isn’t cheap, and throwing out leftovers felt like a crime against good food. I had three choices:
- Stop cooking epic slabs of meat (not happening).
- Host a crowd every time I cooked (not always practical).
- Find the best way to save and reheat leftovers.
Option 3 was the winner, and after some research, I discovered the magic of vacuum sealing. A quick Amazon purchase later, and my vacuum sealer became a game-changer. Not only can I store leftover BBQ safely, but reheating it is fast, easy, and keeps it tasting as good as the day it was smoked.
Here’s my step-by-step guide to reheating vacuum-packed BBQ food.
Why Vacuum Sealing is a Game-Changer for BBQ
Vacuum sealing locks in moisture and flavour, preventing freezer burn and extending the shelf life of your BBQ leftovers. Properly sealed, vacuum-packed BBQ can be stored in the freezer for months and still taste fresh when reheated.
Investing in a quality vacuum sealer will save you money, reduce waste, and keep your BBQ on hand for any craving.
Important Tips Before Reheating
Defrost First: Always defrost frozen, vacuum-sealed BBQ in the refrigerator. Allow 24 to 72 hours, depending on the thickness of the meat.
Use a Thermometer: Reheating times can vary, so focus on internal temperatures rather than cooking time. Always reheat to the recommended safe internal temperature.
Handle with Care: High heat can dry out BBQ. Use methods like boiling, basting, or wrapping in foil to preserve moisture.
Reheating Times and Methods by Meat Type
Sausages
- Temperature Guide: 167°F (75°C)
- BBQ/Grill: 450°F / 230°C for 8 minutes, flipping every 2 minutes.
- Oven: 400°F / 200°C for 15 minutes. Baste and heat an additional 2–3 minutes for extra juiciness.
Pulled Chicken
- Temperature Guide: 167°F (75°C)
- Hob/Boiling: Leave vacuum-packed and boil for 20 minutes.
- Oven: 400°F / 200°C for 10 minutes, stirring every 5 minutes.
Pulled Pork
- Temperature Guide: 167°F (75°C)
- Hob/Boiling: Leave vacuum-packed and boil for 20 minutes.
- Oven: 400°F / 200°C for 10 minutes, stirring every 5 minutes.
Chicken Wings
- Temperature Guide: 167°F (75°C)
- BBQ/Grill: 400°F / 200°C for 10 minutes, flipping every 2 minutes.
- Oven: 400°F / 200°C for 15 minutes.
Burnt Ends (Beef or Pork)
- Temperature Guide: 167°F (75°C)
- BBQ/Grill: Wrap in foil and cook at 400°F / 200°C for 20 minutes. Let stand for 10 minutes before opening.
- Oven: Wrap in foil, heat at 400°F / 200°C for 20 minutes, then baste with sauce and return uncovered for an additional 5 minutes.
Sliced Beef Brisket
- Temperature Guide: 160°F (70°C)
- Hob/Boiling: Leave vacuum-packed and boil for 20 minutes.
- Oven: Lay slices on a baking tray, heat at 400°F / 200°C for 10 minutes, baste with sauce, and return for another 10 minutes.
Baby Back Ribs
- Temperature Guide: 167°F (75°C)
- BBQ/Grill: 350°F / 175°C for 10 minutes, flipping after 5 minutes.
- Oven: 400°F / 200°C for 20 minutes.
Beef Ribs
- Temperature Guide: 145°F (62°C)
- BBQ/Grill: Wrap in foil and cook at 400°F / 200°C for 25 minutes, turning every 5 minutes. Baste with sauce and return uncovered for 5 minutes.
- Oven: Wrap in foil, heat at 400°F / 200°C for 25 minutes, then baste with sauce and return uncovered for 5 minutes.
Pro Tips for Reheating BBQ Leftovers
Use a Sous Vide Machine
For precise temperature control and moist results, try reheating vacuum-sealed BBQ in a sous vide machine. Set the water bath to the target internal temperature (e.g., 145°F for beef ribs) and let the meat warm gently.
Add Moisture
Reheat meats with a splash of broth, apple juice, or BBQ sauce to keep them juicy. This works particularly well for ribs and brisket slices.
Crisp It Up
After reheating, finish ribs, wings, or burnt ends on a hot grill for a few minutes to restore that perfect BBQ crust.
Use High-Quality Gloves
Heat-resistant gloves are essential when handling hot foil-wrapped meats or trays.
Final Thoughts
Reheating vacuum-packed BBQ is an art that ensures every bite is as delicious as the day it was cooked. With the right tools and techniques, you can enjoy leftovers without sacrificing flavour or texture.
