The finish is yours
Thaw it. Heat it. Finish it.
The long cook is already done. Find your cut below and finish your Henry’s barbecue at home.
Always follow the instructions on your individual product label. These timings are guides; check the centre reaches at least 75°C before serving. If frozen, thaw thoroughly in the refrigerator overnight before reheating.
Your finish at home
Brisket
Thaw it
If frozen, thaw thoroughly in the refrigerator overnight before reheating.
Heat it
Keep the brisket sealed in its vacuum bag. Place the bag in a pan of gently simmering water; do not boil vigorously.
Finish it
Heat to at least 75°C at the centre. Guide: 500g 25–35 min; 1kg 40–50 min; 1.5kg 50–65 min. Rest in the juices for 5–10 minutes, then slice across the grain.
Your finish at home
Beef rib · single
Thaw it
If frozen, thaw thoroughly in the refrigerator overnight before reheating.
Heat it
Keep the beef rib sealed in its vacuum pack. Place in a large pan of gently simmering water; avoid a vigorous boil.
Finish it
Reheat for approximately 35–50 minutes, or until the centre reaches at least 75°C. For the best finish, brush with juices or BBQ sauce and finish at 200°C / 180°C fan for 8–10 minutes. Rest 5 minutes.
Your finish at home
Beef rib · four bone
Thaw it
If frozen, thaw thoroughly in the refrigerator overnight before reheating.
Heat it
Keep the four-bone rib sealed in its vacuum bag. Place in a large pan of hot, gently simmering water; do not boil vigorously.
Finish it
Reheat for approximately 45–60 minutes, or until the centre reaches at least 75°C. Finish at 200°C / 180°C fan for 8–10 minutes with juices or BBQ sauce. Rest 5 minutes, then cut between the bones.
Your finish at home
Full rack pork ribs
Thaw it
If frozen, thaw thoroughly in the refrigerator overnight before reheating.
Heat it
Keep the ribs sealed in their vacuum bag. Place into a large pan of hot, gently simmering water; do not boil vigorously.
Finish it
Reheat for approximately 30–40 minutes, until piping hot throughout and at least 75°C at the centre. Brush with juices or BBQ sauce and finish at 200°C / 180°C fan for 5–8 minutes. Rest 2–3 minutes, then slice between the bones.
Your finish at home
Smoked turkey half crown · 1kg
Thaw it
If frozen, thaw thoroughly in the refrigerator overnight before reheating.
Heat it
Keep the turkey sealed in its vacuum bag. Place the unopened bag into a large pan of hot, gently simmering water; do not boil vigorously.
Finish it
Reheat for 45–60 minutes, until piping hot throughout and at least 75°C at the centre. For a fresh-from-the-smoker finish, transfer to a roasting tray with juices, loosely cover and finish at 180°C / 160°C fan for about 10 minutes. Rest 10 minutes.
Your finish at home
Smoked turkey crown · 2kg
Thaw it
If frozen, thaw thoroughly in the refrigerator overnight before reheating.
Heat it
Keep the turkey sealed in its vacuum bag. Place the unopened bag into a large pan of hot, gently simmering water; do not boil vigorously.
Finish it
Reheat for 75–90 minutes, until piping hot throughout and at least 75°C through the thickest part. Finish at 180°C / 160°C fan for 10–15 minutes, loosely covered with juices. Rest 10–15 minutes.
Your finish at home
Smoked pit ham · Everyday (approx. 1kg)
Thaw it
If frozen, thaw thoroughly in the refrigerator before reheating.
Heat it
Follow the reheating instructions supplied with your pack.
Finish it
Heat until piping hot throughout and the centre reaches at least 75°C. Follow your pack instructions for glazing and resting before serving.
Your finish at home
Smoked pit ham · Feast (approx. 2kg)
Thaw it
If frozen, thaw thoroughly in the refrigerator before reheating.
Heat it
Follow the reheating instructions supplied with your pack.
Finish it
Heat until piping hot throughout and the centre reaches at least 75°C. Follow your pack instructions for glazing and resting before serving.
Your finish at home
Texas link sausages
Thaw it
If frozen, thaw thoroughly in the refrigerator overnight before reheating.
Heat it
Keep the sausages sealed in their vacuum bag. Place the unopened bag into a pan of hot, gently simmering water; do not boil vigorously.
Finish it
Reheat for 15–20 minutes, until piping hot throughout and the centre reaches at least 75°C. For extra colour and snap, finish in a hot frying pan, grill or BBQ for 2–3 minutes, turning regularly.
Family owned. Fire obsessed.
Questions about your cut?
The Henry’s team can help you find the instructions for your pack.