Pick 2 Meats Recipe

General preparation

Bring selected meats to room temperature for 20–30 minutes. Pat dry with paper towels. If using brisket, ribs, or pork shoulder, ensure they are properly trimmed and tied (if needed).

Apply rub

Season chosen meats evenly with the BBQ dry rub (use about 1 tbs per pound) plus kosher salt and black pepper. Massage rub into the meat and let rest for 15–20 minutes while you preheat your cooking device.

Smoking/grilling instructions — brisket, pulled pork, ribs

Preheat smoker or grill to 225–250°C (this should be 225–250°F; correct to Fahrenheit for low-and-slow). Place brisket, pork shoulder (for pulled pork), or ribs on the smoker fat-side up. Maintain an internal temperature of 225–250°F (107–121°C). For pork shoulder: smoke until internal temp 195–205°F (90–96°C) and it pulls apart easily (about 8–12 hours depending on size). For brisket: smoke until 195–205°F and probe-tender (about 10–14 hours). For ribs: smoke 5–6 hours or until tender. During cooking, mop occasionally with a mixture of apple cider vinegar and a little water (about 60 ml vinegar to 120 ml water) every 60–90 minutes to keep meat moist.

Smoking/grilling instructions — sausage & chicken

Preheat grill or smoker to medium heat (about 350°F/175°C). Sausage: cook 12–18 minutes, turning frequently until internal temp reaches 160–165°F. Chicken breast: grill 6–8 minutes per side (depending on thickness) until internal temp is 165°F. During the last 5 minutes, brush with BBQ sauce and a little melted butter for a glossy finish.

Finishing and resting

When meats reach the target internal temperatures, remove from heat, tent loosely with foil and rest: 30–60 minutes for brisket and pork shoulder (rest longer for better slices), 10–15 minutes for chicken, sausage, and ribs. After resting, slice brisket against the grain, pull pork with forks, slice sausage, portion ribs, and slice chicken. Lightly toss pulled or sliced meats in 1–2 tbs of BBQ sauce if desired; serve sauce on the side for guests.

Prepare a simple mop/sauce: combine apple cider vinegar (60 ml) with 60–120 ml water and 1 tbs of the BBQ dry rub. Use to baste/spray meats during smoking as described above.

Warm BBQ sauce in a small saucepan over low heat (do not boil) and keep available for glazing or serving.

Make the coleslaw

In a large bowl combine shredded green cabbage, red cabbage, and grated carrot. In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth. Pour dressing over cabbage mixture and toss until thoroughly combined. Taste and adjust seasoning. Chill for at least 20 minutes before serving to let flavors meld.

Cook potatoes and garlic

Place peeled, cubed potatoes and whole garlic cloves in a large saucepan and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes.

Mash and finish

Drain potatoes and garlic well and return to the warm pot. Add butter, warm milk, and mash until smooth and creamy (use a potato masher or ricer for best texture). Season with 0.5 tsp black pepper and additional salt to taste. Keep warm until serving.

Arrange plated meal with two chosen meats (portions as indicated), two sides (coleslaw and mashed potatoes), pickles or buns on the side, and sprinkle chopped parsley over the potatoes and meats for color. Serve extra BBQ sauce on the side.

If offering as a 'Pick 2' portion at a service line, label each meat and note if it is sauced or served on the side. Keep hot items hot (above 140°F/60°C) and cold items cold (below 40°F/4°C) until served.