Name: Doc Crow's Smokehouse Sampler Recipe
Cook time: 14 h
Total time: 14 h
Yield: 6 servings
Ingredients: 2 lbs Beef Brisket; 2 lbs Pork Shoulder; 4 bones Baby Back Ribs; 1 lb Andouille Sausage; 1 piece Whole Chicken; 2 tbsp Olive Oil; 3 tbsp Paprika; 2 tbsp Brown Sugar; 1 tbsp Garlic Powder; 1 tbsp Onion Powder; 1 tbsp Salt; 1 tbsp Black Pepper; 1 tsp Cayenne Pepper; 1 cup Apple Cider Vinegar; 2 tbsp Honey

Red Wine-Braised Brisket

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Beef Brisket, Pork, four bone Baby Back Ribs, Andouille Sausage, and Doc's Dark Roasted Chicken. Does not come with a side item.

Trim excess fat from the beef brisket and rub with olive oil, salt, black pepper, and paprika. Refrigerate for at least 4 hours, preferably overnight.

Prepare the Beef Brisket

Trim excess fat from the pork shoulder. Rub with olive oil, brown sugar, garlic powder, onion powder, and cayenne pepper. Refrigerate for at least 4 hours, preferably overnight.

Prepare the Pork Shoulder

Remove the membrane from the back of the ribs. Rub with olive oil, paprika, salt, and black pepper. Refrigerate for at least 2 hours.

Prepare the Baby Back Ribs

Prick the sausage with a fork to prevent bursting during cooking. No additional seasoning is required.

Prepare the Andouille Sausage

Clean the chicken and pat it dry. Rub with olive oil, salt, and black pepper. Marinate in a mixture of apple cider vinegar and honey for at least 1 hour.

Prepare the Chicken

Preheat your smoker to 225°F (107°C). Add your choice of wood chips for smoking (hickory or applewood is recommended).

Preheat the Smoker

Place the brisket in the smoker and smoke for about 12-14 hours, or until it reaches an internal temperature of 195°F (90°C). Wrap in foil for the last few hours to retain moisture.

Smoke the Beef Brisket

Place the pork shoulder in the smoker and smoke for about 8-10 hours, or until it reaches an internal temperature of 195°F (90°C).

Smoke the Pork Shoulder

Smoke the ribs for about 5-6 hours, spritzing with apple cider vinegar every hour to keep them moist.

Smoke the Baby Back Ribs

Smoke the sausage for about 2-3 hours or until fully heated through and slightly browned.

Smoke the Andouille Sausage

Place the marinated chicken in the smoker and smoke for about 3-4 hours, or until it reaches an internal temperature of 165°F (74°C).

Smoke the Chicken

Beef Brisket

Pork Shoulder

Baby Back Ribs

Andouille Sausage

Whole Chicken

Olive Oil

Paprika

Brown Sugar

Garlic Powder

Onion Powder

Salt

Black Pepper

Cayenne Pepper

Apple Cider Vinegar

Honey