Smokehouse Buffet Menu 3 Recipe

Prepare and rub

Trim excess exterior fat from the pork shoulder, leaving about 1/4-inch fat cap. Pat the pork dry. Coat the entire shoulder with the yellow mustard (this acts as a binder). Generously apply the smokehouse dry rub, massaging it into all surfaces. Let the rubbed pork rest at room temperature for 30 minutes or refrigerate for up to overnight for deeper flavor.

Smoke low and slow

Preheat smoker to 225°F (107°C) using hardwoods like hickory, oak, or apple. Place the pork shoulder fat-side up on the smoker grates. Insert a probe thermometer into the thickest part. Maintain smoker temperature at 225°F, adding wood/chips as needed. After the first 3 hours, begin spritzing the pork every 45–60 minutes with apple juice to maintain moisture and build bark. Total cook time will be 10–14 hours depending on size — target internal temperature of 195–205°F (90–96°C) for pullable pork.

Rest and pull

When the pork reaches target temperature and the probe slides in like butter, remove it from the smoker and wrap in foil and a towel or place in an insulated cooler to rest for 1 hour. After resting, unwrap and transfer the pork to a tray. Using two forks or meat claws, shred the pork, removing excess fat and any bone pieces. Place shredded pork into a hotel pan and mix with 1/2 cup of the apple cider vinegar + water mop (mix 1/2 cup apple cider vinegar with 1/2 cup water) and 1 cup of smoky BBQ sauce to taste, keeping some sauce on the side.

Combine packed brown sugar, paprika, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne in a bowl. Whisk thoroughly to remove lumps and break up brown sugar. Store in an airtight container if not using immediately. Use about 1 cup for the pork shoulder and reserve 3/4 cup for the brisket if making both proteins.

Prep and smoke

If smoking brisket, trim fat to about 1/4-inch, coat lightly with olive oil, and apply 3/4 cup of the dry rub evenly. Preheat smoker to 225°F (107°C). Place brisket fat-side up. Smoke until the internal temperature reaches 155–165°F (68–74°C), then wrap tightly in foil or butcher paper with 1 cup beef broth for braising. Return to the smoker or a 275°F (135°C) oven and continue until the internal temperature reaches 200–203°F (93–95°C) and a probe meets little resistance. Rest wrapped for 1 hour before slicing against the grain into 1/4-inch slices.

About 60–90 minutes before service, place whole sausages on the smoker at 225–250°F (107–121°C) alongside the meats, or lay them on a low grate. Add a shallow pan under them with beer or water and the thickly sliced onion to keep moisture and impart flavor. Smoke for 60–90 minutes until heated through and skins are lightly browned. Slice into 1/2-inch rounds for serving.

Cook bacon and aromatics

Preheat oven to 350°F (175°C). In a skillet over medium heat, cook diced bacon until fat renders and bacon is crisp. Remove most of the fat, leaving about 1 tablespoon in the pan. Sauté the finely chopped onion in the bacon fat until translucent, about 4–5 minutes.

Assemble and bake

In a baking dish or hotel pan, combine drained beans, cooked bacon and onions, ketchup, brown sugar, yellow mustard, apple cider vinegar, Worcestershire sauce, and minced chipotle (if using). Stir to combine. Cover with foil and bake for 45 minutes. Uncover and bake another 15–20 minutes to thicken and caramelize the surface. Stir before serving and adjust seasoning with salt and pepper to taste.

Make dressing

In a bowl, whisk together mayonnaise, apple cider vinegar, granulated sugar, celery seed, salt, and black pepper until smooth.

Toss and chill

Combine shredded cabbage and grated carrot in a large bowl. Pour dressing over vegetables and toss thoroughly to coat. Taste and adjust seasoning. Refrigerate for at least 30 minutes to allow flavors to meld. Toss again before service.

Warm the smoky BBQ sauce gently (in a double boiler or low simmer) before service. Lightly butter the buns and toast them on a griddle or in a hot oven until golden. Arrange pulled pork, sliced brisket, smoked sausage, BBQ baked beans, and coleslaw in buffet pans. Provide pickles and extra sauce on the side. Garnish smoked meats with a sprinkle of extra dry rub or chopped parsley if desired.