Smokehouse Buffet Menu 1 Recipe
Make Smokehouse Buffet Menu 1 Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pulled Pork (Smokehouse Style)
Smoked Brisket Burnt Ends
Smoked Sausage & Peppers
Coleslaw (Creamy)
Cornbread
Barbecue Sauce (Optional for serving)
Method
Pulled Pork (Smokehouse Style)
- 1
Prep and rub
Trim excess silver skin from the pork shoulder leaving some fat for flavor. Pat dry. Rub the pork evenly with yellow mustard to help the dry rub adhere. In a bowl, combine brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne. Coat the entire pork shoulder with the rub, pressing it into crevices. Let sit at room temperature for 30 minutes or refrigerate up to overnight.
- 2
Smoke
Preheat smoker to 225°F (107°C) using hickory or apple wood. Place soaked wood chips on the coals or in the smoker box. Place pork on the smoker fat side up. Insert a probe thermometer into the thickest part of the shoulder. Smoke until internal temperature reaches 165°F (about 6–8 hours depending on size and steady temp), spritzing or mopping every hour with a mixture of apple cider vinegar and apple juice to maintain moisture and build bark.
- 3
Texas crutch and finish
Once 165°F is reached, remove pork and wrap tightly in foil with 1/2 cup apple juice (or reserved mop) to braise. Return to smoker or oven and continue cooking until internal temperature reaches 200–205°F and connective tissue has broken down (another 3–4 hours). Total cook time typically 9–12 hours for a 6 lb shoulder.
- 4
Rest and pull
Remove from foil and rest the pork in an insulated cooler or warm countertop for 45–60 minutes to redistribute juices. Unwrap, reserve pan juices. Using two forks or meat claws, shred the pork into bite-sized pieces, discarding excess fat. Toss pulled pork with a few tablespoons of reserved juices or barbecue sauce to taste. Keep warm for service.
Smoked Brisket Burnt Ends
- 5
Trim and season
Trim excess fat from the brisket point, leaving about 1/4 inch fat cap. Cut the point into 1.5–2 inch cubes. Season the cubes evenly with kosher salt, coarse black pepper and garlic powder. Sprinkle brown sugar over the cubes and press to adhere.
- 6
- 7
- 8
Finish and serve
If you prefer a stickier finish, remove foil for the last 15–20 minutes to caramelize the sauce. Serve hot as bite-sized burnt ends.
Smoked Sausage & Peppers
- 9
- 10
Smoke/Grill
Preheat smoker or grill to 300–350°F (149–177°C). On a perforated tray or cast iron skillet, arrange sausages and vegetables in a single layer. Smoke/grill for 25–35 minutes until sausages are heated through and veggies are softened and beginning to char, turning once halfway through. Alternatively, you can pan-sauté the vegetables and finish sausages on the grill if preferred.
- 11
Combine and serve
Toss sausages and peppers together, adjust seasoning to taste. Keep warm for buffet service.
Coleslaw (Creamy)
- 12
Make slaw
In a large bowl combine shredded cabbage and grated carrot. In a separate bowl whisk together mayonnaise, apple cider vinegar, sugar, celery seed, salt and black pepper until smooth. Pour dressing over cabbage and carrots and toss thoroughly to coat.
- 13
Chill
Cover and refrigerate for at least 30 minutes to let flavors meld. Taste before serving and adjust seasoning if necessary. Keep chilled for buffet.
Cornbread
- 14
- 15
Barbecue Sauce (Optional for serving)
- 16
Make sauce
In a small saucepan combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder and salt. Bring to a simmer over medium-low heat, stirring occasionally. Simmer gently 8–10 minutes until slightly thickened. Cool slightly and serve alongside meats.