Catering From Cr Midnight Smoker Recipe
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Ingredients
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Meats
Rub and Marinade
Sauces
Sides
Method
Preparing the Meats
- 1
Rub the Meats
In a bowl, mix together brown sugar, paprika, garlic powder, onion powder, chili powder, cayenne pepper, salt, and black pepper. Rub this mixture generously over the pork shoulder, beef brisket, and chicken thighs. Allow the meats to marinate for at least 1 hour, preferably overnight.
- 2
Prepare the Smoker
Preheat your smoker to 225°F (107°C). Use your choice of wood chips for smoking, such as hickory or applewood.
- 3
Smoke the Meats
Place the pork shoulder and beef brisket in the smoker, ensuring they are not touching. Smoke for approximately 12-14 hours or until they reach an internal temperature of 195°F (90°C) for pork and 203°F (95°C) for brisket. Add the chicken thighs during the last 2 hours of smoking.
Making the Sides
- 4
Prepare the Coleslaw
In a large bowl, combine shredded cabbage, carrots, and coleslaw dressing. Mix well and refrigerate until ready to serve.
- 5
Cook the Baked Beans
In a large pot, combine canned baked beans with your choice of seasoning and cook on low heat for about 30 minutes, stirring occasionally.
- 6
Bake the Cornbread
Prepare cornbread mix according to package instructions. Pour into a greased baking dish and bake according to the package directions.
