Always refrigerate meats as soon as possible.

Heating Times: 30 min.-1 hr.-Chicken, duck, stuffed meats. 10 min. per pound-Turkey, Turkey breast, Smoked ham, Boneless ham. 15-20 min. per pound-Brisket 30-45 min.- Ribs 20 min.- Pork loin To retain moisture and smokehouse flavor, do no overheat.