Smokehouse Buffet Menu 4 Recipe

Trim and season

Trim excess silver skin from the pork shoulder, leaving a thin fat cap. Mix kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder, dry mustard, and cayenne in a bowl. Rub the pork evenly with the spice mix, covering all sides. Let rest in refrigerator for 2–4 hours or overnight for best flavor.

Smoke

Prepare smoker to steady 225°F (107°C) using charcoal and chosen wood. Place a small pan with apple cider vinegar and apple juice near the meat to maintain moisture. Place pork shoulder fat-side up on the grate. Smoke until internal temperature reaches about 195–203°F (90–95°C), roughly 10–12 hours for a 4 lb shoulder, rotating if necessary and adding wood every 1–2 hours for smoke. Optionally spritz with apple cider vinegar/water every hour after the first 3 hours.

Rest and pull

When target temp is reached and probe slides in with little resistance, remove pork and wrap in foil or butcher paper and rest in a cooler or low oven for 45–60 minutes. Unwrap, reserve juices, and shred pork using forks or meat claws. Mix in some reserved juices and 1 cup BBQ sauce to taste. Keep warm until serving.

Trim and apply binder

Trim excess fat from the brisket leaving about 1/4" fat cap and remove any silver skin. Pat brisket dry. Rub a thin layer of yellow mustard over both sides as a binder. Combine kosher salt, black pepper and garlic powder; apply liberally to all surfaces to create a peppery crust (bark). Let rest at room temperature for 30–60 minutes while smoker reaches temperature.

Smoke low and slow

Preheat smoker to 225°F (107°C) with hardwood (oak or hickory). Place brisket fat-side up on the grate. Insert a probe thermometer into the thickest part. Smoke until internal temp reaches ~155–165°F and a nice dark bark forms (this may take 6–8 hours depending on size). If stall occurs, wrap brisket tightly in butcher paper or foil and add beef broth to a small foil pan beneath to maintain moisture.

Finish and rest

Continue cooking wrapped until internal temperature reaches 203°F (95°C) or until probe slides in like softened butter. Remove, keep wrapped and rest in a cooler or insulated container for 1–2 hours. Slice brisket across the grain into thin slices and serve with reserved pan juices or extra BBQ sauce on the side.

Prepare thighs

Pat chicken thighs dry. In a bowl combine kosher salt, black pepper, smoked paprika and garlic powder; rub evenly over chicken. Let sit 30 minutes at room temperature or refrigerate up to 2 hours.

Smoke

Heat smoker to 275°F (135°C) for chicken to promote crispy skin and faster cook. Place thighs skin-side up on the grate. Smoke until internal temperature at the thickest part reaches 170–175°F, about 60–75 minutes depending on size. Monitor and maintain steady smoke and temperature.

Glaze and finish

While chicken smokes, whisk chipotle puree, honey and lime juice. During the last 10 minutes of cooking, brush thighs with the honey-chipotle glaze and return to smoker or move to a hot grill to caramelize glaze slightly. Remove when glaze is tacky and internal temp is reached. Rest 5–10 minutes before serving.

Cook pasta and make béchamel

Preheat smoker (or use oven if preferred) to 275–300°F (135–149°C). Cook elbow macaroni in salted boiling water until just shy of al dente (about 7–8 minutes). Drain and set aside. In a medium saucepan, melt butter over medium heat, whisk in flour and cook 1–2 minutes to make a roux. Slowly whisk in milk until smooth. Cook, whisking often, until sauce thickens slightly, about 5–7 minutes. Remove from heat.

Add cheese and assemble

Stir mustard powder, salt and pepper into the béchamel. Add shredded cheddar and smoked Gouda in batches, stirring until melted and smooth. Fold in cooked macaroni until fully coated. Transfer mac & cheese to an oiled shallow baking pan.

Topping and smoke finish

Toss panko breadcrumbs with olive oil and sprinkle evenly over mac & cheese. Place pan in smoker set at 275–300°F for 30–45 minutes to impart smoke and to brown the topping and edges. If using oven, bake at 375°F for 20–25 minutes until bubbly and golden. Let rest 5–10 minutes before serving.

Warm and plate sides

Warm coleslaw if desired (it is usually served chilled). Warm cornbread and buns briefly in oven or on grill wrapped in foil with a little butter to melt. Arrange pickles, extra BBQ sauce and butter near the serving area.

Assemble buffet

For pulled pork: offer shredded pork with reserved pan juices and BBQ sauce; provide buns and coleslaw so guests can make sandwiches. For brisket: slice and arrange on a tray with pan juices for drizzling. For chicken: place glazed thighs on a tray. Add smoked mac & cheese and cornbread to the buffet. Provide tongs/serving spoons, plates, napkins and condiments.

Holding and serving notes

Keep meats at safe holding temps (above 140°F) in chafing dishes or low oven. If holding for more than 2 hours, periodically check temperatures and refresh sauces or juices to keep items moist. Leftovers should be refrigerated within 2 hours.

Plan wood and fuel use so you can maintain steady smoke for long cooks. Use milder fruit woods (apple) for pork and chicken and stronger woods (hickory, oak) for brisket. Add wood chunks periodically to maintain a clean, thin smoke. Keep a water pan in the smoker to stabilize temperature and add humidity. Monitor internal temps with reliable probe thermometers for each meat and adjust vents/fuel as necessary.