Smoked Meats By The Pound Recipe
Beef Brisket, Pulled Pork, Pit Ham and Smoked Turkey Breast - Includes choice of Sauces.
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Ingredients
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Beef Brisket (per ~1 lb serving)
Pulled Pork (per ~1 lb serving)
Pit Ham (per ~1 lb serving)
Smoked Turkey Breast (per ~1 lb serving)
Sauces (choice - makes ~2 cups each)
Method
Beef Brisket (smoking and finishing)
- 1
Prep
Trim excess fat from brisket, leaving a 1/4-inch fat cap. Pat meat dry. Rub the surface with yellow mustard to act as a binder for the rub.
- 2
Rub
Combine kosher salt, coarse black pepper, garlic powder, onion powder and smoked paprika. Apply the rub evenly over the entire brisket, pressing to adhere.
- 3
- 4
Spritz and Wrap
Every 45–60 minutes after the first 2 hours, spritz the brisket with beef broth to maintain moisture. When the internal temperature hits ~165°F (stall), wrap tightly in butcher paper or foil with 1/2 cup beef broth inside to speed through the stall.
- 5
Finish
Return wrapped brisket to smoker and continue until internal temperature reaches 200–203°F (93–95°C) and probe tender, about 2–4 more hours. Remove and rest wrapped in a cooler or warm place for at least 1 hour.
- 6
Slice
Unwrap and slice brisket against the grain into 1/4-inch slices. Serve immediately with choice of sauces on the side.
Pulled Pork (low-and-slow method)
- 7
Prep
Trim excess fat from the pork shoulder, leaving a thin fat cap. Pat dry.
- 8
Rub
Mix kosher salt, brown sugar, paprika, cumin, garlic powder, onion powder and black pepper. Rub the mixture generously all over the pork, pressing to adhere. Let sit refrigerated for 2–12 hours (overnight preferred) to develop flavor.
- 9
- 10
Mop/Spritz
Every 60–90 minutes, mop or spritz the pork with a mixture of apple cider vinegar and apple juice (mix 1:1) to keep surface moist and add flavor.
- 11
- 12
Serve
Serve pulled pork by the pound with buns, pickles, and choice of sauces.
Pit Ham (glazing and smoking)
- 13
Prep
Score the surface of the ham in a diamond pattern about 1/4-inch deep. Stud whole cloves into the intersections of the cuts if desired.
- 14
Glaze
Mix brown sugar, Dijon mustard, apple cider and ground ginger into a smooth glaze. Reserve 1/4 cup for finishing.
- 15
Smoke
Preheat smoker to 250°F (121°C) with apple or cherry wood. Place ham on the smoker and smoke until the internal temperature reaches 140–145°F (60–63°C) for a fully cooked store-bought ham (or 145°F for fresh-cured ham), about 2–4 hours depending on size and oven/smoker. Begin glazing in the last 45–60 minutes.
- 16
Glaze Finish
Brush glaze over the ham every 15–20 minutes during the final hour to build a sticky, caramelized crust.
- 17
Rest & Slice
Remove ham when glaze is set and internal temp is reached; rest 15–20 minutes. Slice or carve by the pound and serve with reserved glaze and sauces as desired.
Smoked Turkey Breast (quick smoke)
- 18
Prep
Pat turkey breast dry. Rub with olive oil to help the seasoning adhere.
- 19
Season
Combine kosher salt, brown sugar, smoked paprika, garlic powder and black pepper. Rub evenly over the skin and exposed meat.
- 20
Smoke
Preheat smoker to 275°F (135°C) using apple or cherry wood. Place turkey breast skin-side up. Smoke until internal temperature reaches 160–165°F (71–74°C), about 2–3 hours depending on size.
- 21
Finish
If desired, increase heat to 325°F for the final 10–15 minutes to crisp skin. Remove and tent loosely with foil; rest 15–20 minutes. Slice the turkey breast and serve with sauces.
Sauces (use with any smoked meat)
- 22
Classic BBQ Sauce (store-bought variation)
Warm store-bought sauce in a saucepan over low heat, or make from scratch by simmering ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder and onion powder for 15–20 minutes until slightly thickened.
- 23
Vinegar Hot Sauce (Eastern)
Mix apple cider vinegar, a pinch of crushed red pepper, sugar and salt; bring to a gentle simmer for 5 minutes and cool. Adjust heat and sweetness to taste. Serve thin for soaking into pulled pork.
- 24
Mustard BBQ Sauce (Carolina)
Whisk together yellow mustard, brown sugar, apple cider vinegar, a splash of hot sauce, salt and pepper. Warm briefly if desired; serve alongside ham and turkey.