Five-meat Combo Recipe

Prepare and warm meats

If meats are pre-cooked (recommended), reheat gently to serving temperature. For pulled pork (1/4 lb): place in a shallow pan, add 1 tablespoon of BBQ sauce and cover; warm in a 300°F (150°C) oven for 10–12 minutes or until 140°F internal. For brisket (1/4 lb): arrange slices in a single layer in foil, add 1 tablespoon of BBQ sauce or pan juices, cover and warm in oven for 10 minutes. For turkey (1/4 lb): if smoked or roasted, wrap loosely in foil and warm 8–10 minutes in the oven. For sausage (1 link): reheat whole over medium heat in a skillet with 1 teaspoon oil for 4–6 minutes, turning to brown all sides and reach 140–160°F. For ribs (1/2 rack): if fully cooked, reheat covered in a 300°F oven for 20–25 minutes until 140–160°F; optionally brush with 1 tablespoon BBQ sauce for the last 5 minutes to glaze.

If you are cooking any meats from raw: brisket and ribs require low-and-slow methods (smoking or braising) and turkey and pork should be cooked to safe internal temps (turkey 165°F, pork 145°F then rest). Allow ample time (several hours) and follow a tested low-and-slow recipe; then proceed to the reheating/finishing steps above.

Finish and combine (optional)

After warming, arrange meats on a cutting board. Slice brisket thin against the grain. Shred or pull pork and turkey to desired size. Cut the sausage into halves or thirds if desired. Keep ribs whole or cut between bones to serve portionally. Lightly toss pulled pork and brisket with a small amount of BBQ sauce (reserve some sauce for serving).

Warm the BBQ sauce gently in a small saucepan over low heat or microwave for 20–30 seconds so it spreads easily. If using a finishing rub, sprinkle lightly over sliced brisket or ribs after glazing for added flavor.

Brush melted butter on cut sides of buns and toast in a skillet or under a broiler for 1–2 minutes until golden.

Heat cole slaw and baked beans as appropriate. Cole slaw is usually served cold; if refrigerated, remove 10 minutes before serving. Heat baked beans in a small saucepan over medium heat for 5–7 minutes, stirring occasionally until simmering and hot.

Assemble sandwiches/plate

Place toasted buns on the plate. For two sandwiches: distribute the warmed meats evenly across the two buns (approximately 1/4 lb of combined pulled pork, brisket and turkey per sandwich, plus half a sausage link and a portion of ribs as preferred). Add a light drizzle of BBQ sauce to meats, garnish with sliced onion and pickles if using. Serve the remaining ribs on the side. Portion cole slaw and baked beans into two side servings and place next to the meats.

Serve immediately while hot with extra BBQ sauce on the side.