Family Sampler Recipe

Prepare rub and binders

In a small bowl combine BBQ dry rub, kosher salt, black pepper, garlic powder, onion powder and brown sugar. Stir to combine.

Brisket (quarter-pound portion equivalent)

If starting from a larger brisket, trim excess fat to a 1/4-inch fat cap. Rub a light coat of yellow mustard over the exterior to help the rub adhere, then apply an even coating of the prepared rub (about 1 tbsp for the 1/4 lb portion). Preheat smoker or grill to 225°F (107°C). Smoke brisket until internal temperature reaches 195–203°F (90–95°C), roughly 1.5–2 hours for a 1/4 lb slice (if reheating pre-cooked brisket, wrap in foil with a splash of apple cider vinegar and warm gently until 140°F). Rest wrapped in butcher paper for 20–30 minutes before slicing thinly against the grain.

Pulled pork (1/4 lb portion)

If using fresh pork shoulder, apply yellow mustard then a generous coat of the rub (about 1 tbsp). Smoke at 225°F (107°C) until the shoulder reaches 195–203°F and the bark is set (this is for whole shoulders; for smaller pieces adjust time). For pre-cooked pulled pork, gently reheat in a covered pan with 2 tablespoons apple cider vinegar and 2 tablespoons water over low heat until 140°F. Pull apart with forks and toss with 2–3 tablespoons of BBQ sauce to keep moist.

BBQ Chicken (1/4 lb portion)

Season chicken pieces with a pinch of the dry rub. Smoke or grill at 350°F (177°C) until internal temperature reaches 165°F (74°C) (about 25–35 minutes depending on size). During the last 5 minutes, brush with BBQ sauce and allow to set. Rest 5 minutes before portioning to 1/4 lb.

Ribs (3 pieces)

If using full racks, cut into 3-rib portions. Apply mustard and rub, then smoke at 225°F (107°C) for 3 hours using the 3-2-1 method as a guide (3 hours unwrapped, 2 hours wrapped in foil with a tablespoon of apple cider vinegar, 1 hour unwrapped with a glaze). Alternatively, cook until tender and the meat pulls back from the bone, then glaze with BBQ sauce in the final 10–15 minutes.

Wings (3 pieces)

Toss wings with a light coating of rub. Smoke at 275°F (135°C) or roast at 400°F (204°C) for 30–40 minutes until crisp and internal temp 165°F (74°C). Toss once with BBQ sauce immediately after cooking.

Smoked sausage link

If raw/un-smoked, smoke or grill the link at 350°F (177°C) until the internal temp reaches 160°F (71°C), about 20–25 minutes, turning to brown evenly. If pre-smoked, heat through gently for 8–10 minutes. Slice into serving-length pieces or serve whole as one link.

Boudin or Cracklins (choice)

If serving boudin: steam or poach links 10–12 minutes until heated to 165°F, or sear on a hot pan 2–3 minutes per side for a crisp exterior. If serving cracklins: reheat briefly in a 350°F oven for 5–7 minutes until warmed and crisp. Portion to roughly 1 link or 1/4 lb as appropriate.

Prepare or reheat the chosen four large sides: macaroni and cheese, coleslaw, baked beans, cornbread, potato salad, collard greens, etc. Reheat hot sides (mac & cheese, baked beans, collards) on the stovetop or oven until steaming (internal temperature about 165°F). Keep cold sides (coleslaw, potato salad) chilled until plating.

For mac & cheese: reheat gently in a saucepan with a splash of milk, stirring until creamy. For baked beans: warm over medium heat until simmering. For cornbread: reheat wrapped in foil at 325°F for 8–10 minutes.

Portion 4 large sides into individual containers or sections on the platter so each guest gets a generous amount (about 1.5–2 cups total per hot side, 2 cups for mac & cheese, 1.5 cups for baked beans/collards, etc.).

Thinly slice pickles and red onion. Toss onion with a teaspoon of apple cider vinegar and a pinch of salt for 5 minutes to mellow if desired.

Arrange platter: On a large serving tray or butcher paper, place sliced brisket and pulled pork in separate sections. Add the BBQ chicken piece, 3 ribs, 3 wings, the smoked sausage link, and the boudin or cracklins. Spoon extra BBQ sauce into a small ramekin and place on the platter. Add the four chosen sides in their own sections. Garnish with pickles, onions, and a sprinkle of chopped parsley.

Serve warm with extra napkins and utensils. If transporting, wrap proteins in butcher paper to retain heat and keep sauced items separate until serving to avoid sogginess.