Choice Of Meats Recipe
Smoked Beef Brisket, Pulled Pork, Pit Ham, Smoked Turkey Breast, Pulled Chicken Breast
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Ingredients
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Smoked Beef Brisket
Pulled Pork (Boston Butt)
Pit Ham (Baked & Glazed)
Smoked Turkey Breast
Pulled Chicken Breast
Method
Smoked Beef Brisket
- 1
Prep and Season
Trim excess fat from brisket, leaving a 1/4-inch fat cap. Pat dry. Rub vegetable oil all over. Combine kosher salt, black pepper, garlic powder and onion powder; rub evenly over meat and let rest at room temperature 45–60 minutes or refrigerate overnight.
- 2
- 3
- 4
Rest and Slice
Remove from smoker and let rest, wrapped, for 1 hour. Unwrap, reserve juices. Slice against the grain into thin slices. Serve with reserved juices or chop for sandwiches.
Pulled Pork (Boston Butt)
- 5
Prepare Rub and Meat
Combine brown sugar, paprika, kosher salt, ground cumin, garlic powder and black pepper. Trim excess fat from pork if necessary. Rub spice mixture all over pork shoulder and let sit refrigerated for at least 2 hours or overnight.
- 6
Smoke Low and Slow
Preheat smoker to 225°F (107°C). Add hickory or apple wood chips. Place pork on the grate, smoke until internal temperature reaches around 195–205°F (90–96°C) — usually 10–14 hours depending on size — spritzing with apple juice every hour for moisture during the first 6 hours. Use a probe thermometer for accuracy.
- 7
Rest and Pull
Once target temp is reached and meat is tender, remove and wrap in foil for 1 hour. Unwrap and use forks or meat claws to pull meat into shreds. Mix in a few tablespoons of the accumulated juices or reserved apple cider vinegar and apple juice to taste to keep moist.
Pit Ham (Baked & Glazed)
- 8
Score and Prepare Ham
Preheat oven to 325°F (163°C). Place ham in a roasting pan flat-side down. Score the surface in a diamond pattern about 1/4-inch deep and stud with whole cloves at intersections if using. If using pineapple slices, arrange on top and secure with toothpicks.
- 9
Make Glaze and Bake
In a small saucepan, combine brown sugar, Dijon mustard and honey; warm until sugar dissolves and glaze is smooth. Brush glaze over ham. Tent ham loosely with foil and bake 1 1/2 to 2 hours (about 12–15 minutes per lb) until heated through. Baste with glaze every 20–30 minutes during the last hour; remove foil for final 15 minutes to caramelize.
- 10
Rest and Carve
Remove ham from oven and let rest 15–20 minutes before slicing. Serve warm.
Smoked Turkey Breast
- 11
Brine or Dry Rub
Optional: Brine turkey breast in a simple solution (4 cups water, 1/4 cup kosher salt, 1/4 cup brown sugar) for 4–6 hours then rinse and pat dry. If not brining, combine kosher salt, brown sugar, smoked paprika and garlic powder and rub evenly on turkey. Let rest refrigerated for 2–6 hours.
- 12
Smoke
Preheat smoker to 275°F (135°C). Add apple or cherry wood chips. Rub olive oil on turkey breast. Place breast on grate and smoke until internal temperature reaches 160–165°F (71–74°C), about 2–3 hours depending on size. Add chicken broth to a drip pan under breast to keep moisture.
- 13
Pulled Chicken Breast
- 14
Season
Preheat smoker or oven to 275°F (135°C). Toss chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, kosher salt and black pepper. Let sit 15–30 minutes.
- 15
Cook
For smoker: add apple or hickory wood chips, place chicken on grate and smoke until internal temperature reaches 165°F (74°C), about 1.5–2 hours. For oven: place in a baking dish with 1 cup chicken broth, cover tightly and bake at 350°F (177°C) until 165°F, about 35–45 minutes depending on thickness.
- 16
Rest and Shred
Remove chicken, let rest 10 minutes. Shred using two forks or a mixer on low. Mix in a couple tablespoons of reserved cooking juices or chicken broth to keep moist. Serve as pulled chicken for sandwiches, salads or platters.