Trust your meat thermometer when heating as ovens do vary.
Reheating Turkey Breast, Brisket, Pastrami, Pork Shoulder, and Prime Rib: Place in pre-heated oven at 325 degrees for approximately 2 hours covered with foil lid (brisket is wrapped in paper inside the pan, leave the paper on when heating) until warmed to internal temp of 135F degrees. Let rest for 10 minutes, remove foil carefully, and carve or pull for pork. Serve sauce on the side.
To pull the pork for sandwiches use sterile gloves to do so by hand as soon as it comes out of the oven, or you can use two forks. Use one fork to hold the meat stable and the other to rake the meat into shreds. It helps if you separate a large chunk of meat and break it down from there vs. the whole shoulder.
Serving Ham: Hams are fully cooked and can be served at room temperature. To do so leave unrefrigerated for up to two hours. If you’d rather serve warmed use a 350 F oven, but because of size and density hams can take approximately three to four hours to get to 135 F. Monitor with your meat thermometer.
Serving Smoked Salmon: Salmon can be served cold or at room temperature. Serve with tartar sauce, lemons, and crackers.
Tater Tot Casserole: Remove foil lid and plastic liner if present. Replace foil lid. Bake covered 45 mins at 325 degrees, carefully remove foil lid (hot steam). Add crispy onion rings and bake 20 minutes more uncovered to 135F internal temp.
Mac & Cheese: Place plastic bag into a large pot of simmering water for 30 minutes. Cut corner of bag and pour into serving container. Sprinkle breadcrumbs on top to taste and serve.
Green Beans: Place plastic bag into a large pot of simmering water for 15 minutes. Cut bag and pour into serving container.
Gravy: Pour gravy into a saucepan on stovetop and bring to a simmer over low/medium heat, stirring occasionally until warmed.