Sampler Recipe

Trim & Pat Dry

Trim excess hard fat from brisket and heavy silver skin from pork shoulder if present. Remove membrane from ribs if not already removed. Pat all pieces thoroughly dry with paper towels.

Combine Rub

In a bowl, combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin and chili powder. Mix until even.

Apply Rub

Generously coat each piece of meat with the rub: about 1–1.5 tbs per 500 g for brisket and shoulder, and enough to fully cover ribs. Press rub into the surface so it adheres. Wrap individually in plastic and refrigerate for 1–6 hours, or up to overnight for deeper flavor. If short on time, let sit at room temperature 30–45 minutes before smoking.

Preheat Smoker

Preheat your smoker to 110–120°C (225–250°F). Use hardwoods like oak, hickory or fruit woods (apple/cherry) depending on flavor preference. Ensure water pan is filled if using one to help regulate temperature.

Place Meats

Place pork shoulder and brisket on the smoker grate fat side up (or down depending on heat source) with ribs nearby. Arrange so air can circulate around each piece and spaced apart by several centimeters.

Initial Smoke & Monitor

Smoke the meats low and slow. Expect approximate cook times: ribs 3–5 hours, pork shoulder 6–8 hours to reach stall and later 195–203°F (90–95°C), brisket 8–12 hours depending on size to 195–203°F (90–95°C). Use a probe thermometer to monitor internal temperature. Maintain smoker temp in the 110–120°C range.

Spritz

Every 45–60 minutes after the first hour, lightly spritz the meats with the apple juice + apple cider vinegar mixture to keep surfaces moist and enhance bark development. Do not drench; just a light misting.

Rib Wrap (optional)

When ribs reach a nice mahogany color and a probe slides in with moderate resistance (around 150–165°F/65–74°C), you can wrap them in foil with a small splash (2–3 tbs) of apple juice and a pat of butter to speed tenderness. Return to smoker for another 1–2 hours until tender.

Texas Crutch for Brisket/Pork Shoulder (optional)

If brisket or shoulder hits the stall (temp stops rising for a while), wrap tightly in foil or butcher paper with a small splash of spritz liquid after they reach ~70–75°C (160–170°F). Continue cooking until internal temp reaches 195–203°F (90–95°C) and a probe slides in like softened butter.

Rest Meats

Once each meat reaches target tenderness/temp, remove from smoker. Let ribs rest 10–15 minutes unwrapped. For brisket and pork shoulder, keep wrapped and place in a cooler or warm oven (off) for at least 30–60 minutes — up to 2 hours for best juiciness.

Slice / Pull / Portion

Slice brisket against the grain into 3–6 mm (1/8–1/4 in) slices. Pull pork shoulder with forks into bite-sized shreds. Cut ribs into individual portions between bones.

Optional Sauce Finish

If using finishing sauce, warm the bbq sauce and stir in honey/maple if desired. Toss pulled pork lightly in sauce (or serve sauce on the side) so meat stays moist without losing bark on brisket or ribs.

Arrange a sampler plate with 2 or 3 meats: a few slices of brisket, a handful of pulled pork, and 1–2 rib pieces per person. Add pickles and slices of bread or buns. Offer mustard and extra sauce on the side.

Serve immediately while warm. Leftovers keep well refrigerated for 3–4 days and freeze well for up to 3 months.