How to Heat & Eat Our Smoked Meat

So you're face to face with Diestel's Naturally smoked Drumsticks, Thighs or Necks - lucky you!

First and foremost - these cuts are dark meat. That means richer flavor, more tender and more succulent than breast meat. Being smoked means they are fully cooked, so your job is to heat...and eat.

But not all reheat methods are created equal. The trick to reheating smoked meat is rehydration. These cuts have already gone through a long smoking process, so they could dry out easily if improperly heated. You want juicy and tender – so snag some bone broth or water and follow our instructions.

What you need to know:

• RULE #1: Step away from the microwave. Unless you want turkey jerky.
• RULE #2: Have patience. Drums, thighs and necks have connective tissue, which means getting to this succulent meat requires a little work. You've got this (trust us, it's worth it).
• RULE #3: Know your cut and how to play best.

The Oven Method

This is the gold standard if you want your drums and thighs to taste like they just came off the smoker. It uses gentle, indirect heat and a "steam tent" to keep the moisture locked in.

1. Preheat the oven to 300°F
2. Place the thawed whole drums or thighs in an oven-proof dish.
3. Add 1/4 to 1/2 cup of liquid to the bottom of the dish. (Bone broth or water)
4. Cover the dish with foil. Aim for a perfect seal so no steam escapes.

Necks/Thighs: 15–20 minutes

Drumsticks: 20–30 minutes

The Skillet Method

This method is the best way to achieve the 'pulled meat' from your whole pieces.

1. Start with cold or room temperature drums or thighs.
2. Remove the skin and finely dice. Put aside.
3. Pull the meat off the bone:
   1. Drums: Hold the drums by the handle and use a knife to cut vertically down the bone. Remove the tendons first, and then follow the grain to rip the meat into narrow strips.
   2. Thighs: Cut the bone out and pull the meat apart.
4. Shred the meat (by hand) into bite-sized pieces. You want 'shaggy' not perfectly sliced ends. These are what create the crispy bits in the skillet.
5. Heat a skillet over medium heat with a teaspoon of avocado oil or butter.
6. Throw in your diced turkey skin.
7. Add the turkey and let it sizzle for 60 seconds. Then, pour in 2–3 tablespoons of broth and immediately cover the skillet with a lid.
8. Let it steam for 2 minutes. Remove the lid and toss the meat until the liquid has evaporated and the turkey is glistening.

The Simmer Method

Necks are best when integrated as a key part of an existing recipe like a gumbo or tortilla soup (Get ours here).

1. Place the cold smoked necks directly into your simmering liquid.
2. Long simmer for 1–2 hours. This will naturally thaw, reheat, and then break down the tough connective tissue in the neck, releasing all that smoky collagen into your broth.
3. Use tongs or a spoon to remove necks from the pot and place on a baking sheet or cutting board.
4. Let them sit 5–10 minutes (enough to let them cool, but not get cold).
5. Slowly slide your thumb along the bone to pop the nuggets of meat into a bowl. Discard thin tendons and vertebrae as you go.
6. Stir the clean, shredded meat back into your pot and let it reheat before serving.