The Original Recipe

Form and season

Divide the 1 lb USDA Prime ground beef into two 8-ounce portions if making two servings or shape as needed for a single large patty. Gently form into patties about 3/4-inch thick, making a shallow dimple in the center of each. Sprinkle 1 tsp kosher salt and 1 tsp freshly ground black pepper evenly over both sides and brush or mix in 1 tbsp Worcestershire sauce for extra flavor.

Smoke and finish

Preheat smoker to 225°F (110°C). Place patties on the smoker grates and smoke until internal temperature reaches 130–135°F for medium-rare to medium, about 30–40 minutes depending on thickness. If you prefer, you may finish the patties on a hot griddle or cast-iron skillet with 1 tsp vegetable oil for 1–2 minutes per side to develop a charred crust.

Prepare brisket point

If you are making burnt ends from scratch, trim excess fat from a brisket point and cut into 1.5–2-inch cubes. Toss the cubes with 1 tbsp yellow mustard (acts as a binder), 1 tbsp BBQ rub, and a light sprinkle of smoked paprika.

Smoke low and slow

Preheat smoker to 225°F (110°C). Spread the seasoned cubes on the smoker and smoke until they reach an internal temp of ~195–203°F and are tender, about 4–6 hours depending on size.

Sauce and caramelize

Transfer the tender cubes to a foil pan, add 2 tbsp BBQ sauce and 1 tbsp brown sugar, toss to coat, then return to the smoker or a 300°F oven for 30–45 minutes until sauce is sticky and caramelized, stirring halfway through.

If using pre-cooked pulled pork, reheat gently in a saucepan over medium-low heat with 1 tbsp BBQ sauce until warmed through, about 5–8 minutes. Keep warm and ready to assemble.

Prepare and smoke potato

Preheat smoker to 350°F (175°C) for baked potatoes. Scrub the russet potato dry, dry with a towel, rub with 1 tsp olive oil and 1/2 tsp kosher salt. Place directly on the smoker rack and bake/smoke for 60–75 minutes until tender when pierced with a fork.

Warm pit beans

While the potato smokes, warm 1/2 cup baked or pit-style beans in a small saucepan over low heat until simmering, about 5–8 minutes. Stir in 1 tbsp chopped cooked bacon if using. Keep warm.

Assemble loaded potato

When potato is done, slice lengthwise and gently fluff the interior with a fork. Spoon warmed pit beans into the center, then add 1/4 lb smoked burnt ends and 1/4 lb pulled pork (or your choice of pork/brisket/turkey) on top of the beans. Spoon any reserved sticky sauce from the burnt ends over the meat if desired.

Make coleslaw by combining 1/2 cup coleslaw mix with 1 tbsp mayonnaise, 1/2 tsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Toss to coat. Chill briefly or use immediately as a topping for the pulled pork on the potato.

Preheat broiler or skillet. Spread 2 tbsp butter evenly over both sides of 2 slices of Texas toast. Grill or broil until golden brown and crisp, about 1–2 minutes per side under broiler or 2–3 minutes per side in a hot skillet. Prepare two additional chosen sides according to their recipes (mac & cheese, fries, collards, etc.) and keep warm.

Place the smoked potato loaded with pit beans, burnt ends and pulled pork on a plate. Top the pulled pork area with a generous spoonful of coleslaw. Add the smoked beef patty alongside, or break the patty and place over the potato if serving open-style. Add Texas toast and the two selected sides to the plate. Sprinkle a little chopped parsley and a pinch of smoked paprika over the potato and meats for color. Serve hot.