2 Meat Plate Recipe
½ pound of meat, 1/4 pound of each meat, served with your choice of two sides, sub both sides for baked potato for additional cost. Meat selection- Brisket sliced or chopped, pulled pork, sausage, jalapeno cheddar sausage, Halal hot links pork ribs, boudin, bone in chicken, chicken breast, or turkey
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meat Selection (choose two, quantities shown are for the full 2-meat plate)
Seasoning, sauces, and finishing
Sides (choose two; quantities per plate)
Optional garnishes
Method
General prep (applies to all meat choices)
Prepare meats for cooking or reheating
If cooking from raw or partially cooked: trim excess fat from brisket and ribs, pat meats dry with paper towel. Lightly coat meats with yellow mustard as a binder, then season evenly with the barbecue rub, kosher salt, and black pepper. Allow to rest at room temperature for 30 minutes (if cooking) or proceed to reheating step if using pre-smoked meats.
Cooking each meat option
Brisket (sliced or chopped)
Smoke brisket at 225–250°F (107–121°C) until internal temp reaches 195–205°F (90–96°C), roughly 1.25–1.5 hours per pound; for a 1/2-lb portion assume pre-sliced from larger cooked point/flat. Rest 20–30 minutes, then slice against the grain or chop into bite-size pieces. Toss chopped brisket with 1–2 tbsp BBQ sauce if desired before plating.
Pulled pork
Cook pork shoulder/butt at 225–250°F (107–121°C) until internal temp reaches 195–205°F (90–96°C) and it pulls easily (about 1.5–2 hours per pound). Rest 20 minutes, shred with forks, mix in 2–3 tbsp apple cider vinegar and 2–4 tbsp BBQ sauce to moisten and season. Portion 1/4 lb per meat selection (total plate 1/2 lb).
Sausage / Jalapeño cheddar sausage / Halal hot links
Grill or pan-sear sausages over medium heat until internal temp reaches 160°F (71°C) for pork/sausage, or per product instructions for halal links. This takes about 12–18 minutes, turning regularly until nicely browned. Slice into 1/2-inch rounds for serving. Use 1/4 lb of each selected sausage (two meats combined = 1/2 lb).
Pork ribs (bone-in)
Cook ribs low-and-slow at 225–250°F (107–121°C) for 4–6 hours until tender (meat pulls back from bone and a toothpick goes through easily). For quick service, reheat pre-cooked ribs in a 325°F (163°C) oven wrapped in foil with a splash of apple cider vinegar for 20–30 minutes, then glaze with BBQ sauce and broil 2–3 minutes to set. Portion to equal ~1/4 lb per meat selection.
Bone-in chicken (thigh/leg)
Season and roast bone-in chicken at 375°F (190°C) for 35–45 minutes until internal temp reaches 165°F (74°C). For smoked chicken, follow smoker times until 165°F. Rest 5–10 minutes, then carve/meat off the bone to yield the 1/4-lb portion.
Chicken breast
Grill or roast chicken breast at 375°F (190°C) until internal temp reaches 165°F (74°C), about 18–25 minutes depending on thickness. Rest 5 minutes, slice thinly and portion 1/4 lb per selection.
Smoked turkey
Slice pre-smoked turkey breast thinly. Reheat gently in a covered pan with a few tablespoons of apple cider vinegar or broth at low heat until 140–150°F (60–66°C). Portion 1/4 lb per selection.
Sides and baked potato substitution
Standard sides
Portion 1/2 cup of selected sides (mac & cheese, coleslaw, baked beans, potato salad, collard greens) and one slice of cornbread or 1 cup fries per plate. Keep hot sides hot (145°F / 63°C or above) and cold sides chilled (41°F / 5°C or below) until plating.
Baked potato (substitute both sides)
If customer chooses to sub both sides for a baked potato: scrub a large russet potato, pierce with a fork, rub with 1 tsp oil and a pinch of kosher salt. Bake at 400°F (204°C) for 45–60 minutes until tender. Split and top with 1 tbsp butter and optional salt/pepper. This replaces the two 1/2-cup sides on the plate.
Plating and finishing
For a 2-meat plate: portion a total of 1/2 lb meat composed of two chosen meats (generally 1/4 lb each). Arrange meats side-by-side or stacked on a dinner tray or plate. Add the two chosen sides (each 1/2 cup) unless the baked potato substitution is selected.
If customer ordered both sides as a baked potato, place the baked potato to the side of the meat and include butter and salt/pepper on the plate.
Safety and timing notes
Ensure all cooked meats reach their safe internal temperatures noted above. Hold hot foods at 140°F (60°C) or above if not serving immediately. Use clean utensils and cutting boards when switching between raw and cooked items.
Estimated prep/cook times vary widely by meat selection; smoking larger cuts (brisket, ribs, pork shoulder) requires long lead times—use pre-cooked/smoked portions for quick service plates.
