The Sampler Recipe
For those who can’t make up their mind. This plate will give you a taste of all our smoked meats. 2oz of brisket, pulled pork, and turkey. 2 ribs and 4oz hot link.
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Ingredients
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Meats
Sides (optional)
Method
Preparation of Meats
- 1
Prepare the Brisket
Smoke the brisket for approximately 10-12 hours at 225°F until it reaches an internal temperature of 195-205°F. Let it rest for at least 30 minutes before slicing into 2oz portions.
- 2
Prepare the Pulled Pork
Rub the pork shoulder with your desired spices and smoke at 225°F for about 8-10 hours, or until it reaches an internal temperature of 195°F. Shred the pork after resting for 30 minutes, and portion out 2oz.
- 3
Prepare the Turkey
Brine the turkey breast overnight, then smoke at 225°F for about 3-4 hours until it reaches an internal temperature of 165°F. Slice into 2oz portions.
- 4
Prepare the Ribs
Season the pork ribs with a dry rub and smoke at 225°F for approximately 5-6 hours. When the meat pulls back from the bones, they are ready. Cut two pieces for serving.
- 5
Prepare the Hot Link Sausage
Smoke the hot link sausage for about 1-2 hours at 225°F until heated through. Cut into 4oz portions for serving.
Plating and Serving
- 6
Assemble the Sampler
On a large platter, arrange the 2oz portions of brisket, pulled pork, and turkey. Place the two pieces of smoked ribs and the 4oz hot link on the side. If desired, include sides of coleslaw, cornbread, and pickles to enhance the meal.
- 7
Serve
Serve the sampler warm, allowing guests to enjoy a variety of smoked meats. Provide barbecue sauce on the side for additional flavor.