Jw's Meat Sampler Recipe

Prepare meats

If meats are raw, trim excess fat from brisket and pork shoulder, remove silver skin from ribs if present. If using pre-cooked smoked meats, skip to 'Reheat and slice'.

Apply binder and rub

Lightly coat each piece of meat with yellow mustard just to help the rub adhere. Sprinkle the bbq dry rub evenly over all surfaces of brisket, ribs, pork shoulder, sausage, and turkey. Use roughly half of the rub mixture on brisket and shoulder, and distribute remaining rub between ribs, sausage and turkey. Let sit at room temperature 30–45 minutes or refrigerate up to overnight.

Smoke the meats

Preheat smoker to 225–250°F (107–121°C). Add apple wood chips to the smoker. Place brisket, pork shoulder, ribs, turkey breast, and sausage on the smoker, leaving space for smoke circulation. Smoke until internal temperatures reach: brisket 195–203°F (for slicing/pulling), pork shoulder 195–205°F, ribs 190–203°F (tender), turkey breast 160–165°F, and sausage 160–165°F. Timing varies by cut and size; plan several hours (brisket and shoulder 8–12+ hrs, ribs 4–6 hrs, turkey 3–5 hrs, sausage 2–4 hrs). Remove meats from smoker when target temps reached, tent with foil and rest: brisket & shoulder 30–60 minutes, turkey 15–20 minutes, ribs 10–15 minutes, sausage 10 minutes.

Slice and portion

Slice brisket against the grain into thin slices. For pulled pork shoulder, pull into bite-sized pieces with forks. Slice ribs between bones into individual or two-bone portions. Slice turkey breast thinly. Slice sausage into 1/4" medallions on the bias. Weigh or portion 1/4 lb (4 ounces) of each meat per serving. Keep warm (in a low oven at 150–170°F or covered with foil).

Preheat and prepare pan

Preheat oven to 400°F (205°C). Grease an 8-inch square or 9-inch round baking pan with butter or nonstick spray.

Make batter

In a large bowl, whisk together cornmeal, flour, sugar, baking powder and salt. In a separate bowl, whisk the egg, milk, melted butter and 2 tablespoons honey until combined. Pour wet ingredients into dry ingredients and stir just until combined—do not overmix.

Bake

Pour batter into prepared pan and smooth the top. Bake in preheated oven 18–22 minutes, or until a toothpick inserted in the center comes out clean and the top is golden. Remove from oven and cool 5 minutes in pan.

Make honey butter and serve

Whisk together the softened 2 tablespoons butter and 2 tablespoons honey until creamy. Cut cornbread into portions and serve one warm piece (approx. 1/4 of the 8" pan) with each meat sampler plate. Top cornbread with a dollop of honey butter or serve on the side.

Arrange the five meats on the plate: 1/4 lb each of brisket, pulled pork shoulder, ribs, sliced turkey, and sausage. Place a warm piece of honey butter cornbread on the side. Add a small ramekin of barbecue sauce if desired. Garnish lightly with chopped parsley. Serve immediately while meats and cornbread are warm.