Thaw brisket chili in the refrigerator. Place the chili in to a sauce pot and reheat to 160*F. Constantly stir while reheating.

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.

We recommend you pre-heat the oven to 300*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 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 finished product against the grain starting from the lean (Flat) side of the brisket.