We recommend you pre-heat the oven to 275*F. Melt 1 full stick of butter(8 TBS) in a sauce pot. Remove the brisket from the cryovac. Place the brisket (Bark Side Up) on a sheet of foil. Baste the entire top of the brisket with the melted butter. Tightly wrap the brisket in foil.
Take another sheet of foil and tightly wrap the brisket again. Place the brisket on a sheet tray, in the preheated oven and cook for 2-2 ½ hours (if half brisket cut time in half) until your temperature reaches 165*F. Be careful when removing foil from the brisket.
Allow the brisket to rest for 30 minutes prior to serving. Slice the finished product against the grain starting from the lean (Flat) side of the brisket.
We recommend you pre-heat the oven to 275*F. Cover ham with aluminum foil tent and place ham (covered with aluminum foil tent) into oven for approx. 2 - 2 1/2 hr (or until hot). We suggest the use of a meat thermometer to periodically check the internal temperature of the meat starting after 1 hour. A fully heated ham will reach an internal temperature of 135-145 degrees.
We recommend you pre-heat the oven to 275*F. Place the turkey breast hump side up on a sheet of foil. Place a half stick of butter(4 TBS) on top of the turkey. Tightly wrap the turkey in foil. Take another sheet of foil and tightly wrap the turkey again. Place the turkey on a tray, in the preheated oven and cook for 2-2 ¼ hours until the temperatures reaches 165*F. Remove the turkey from the oven. Be careful when removing foil from the turkey. Allow the turkey to rest for 20 minutes prior to serving.
We recommend you pre-heat the oven to 275*F. Wrap butt loosely in heavy-duty aluminum foil with 1/2 cup of water added to allow steam to circulate throughout. Cook for 2-3 hours until meat reaches an internal temperature of 165°F.
We recommend that you pre-heat the oven to 350*F. Place the sausage on a foiled sheet tray with sides to catch any grease that may accumulate. Cook the sausage for 25-30 minutes. Remove the sausage from the oven and allow to rest for 10 minutes then serve. Be careful when you first cut into the sausage as some of the juices may spurt out and be very hot.