Catering Meats Recipe
A selection of smoked meats for your event.
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Ingredients
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Meats
Spices and Marinade
Method
Preparation
- 1
Marinate the Meats
In a large bowl, combine the smoked paprika, garlic powder, onion powder, black pepper, salt, brown sugar, apple cider vinegar, and olive oil to create a marinade.
- 2
Prepare the Pork Shoulder
Rub the marinade all over the pork shoulder, ensuring it is well coated. Cover and let it marinate in the refrigerator for at least 4 hours, preferably overnight.
- 3
Prepare the Beef Brisket
Apply the remaining marinade to the beef brisket, covering it thoroughly. Let it marinate in the refrigerator for at least 4 hours, preferably overnight.
- 4
Prepare the Chicken Thighs
Coat the chicken thighs in the remaining marinade and allow to marinate in the refrigerator for at least 1 hour.
- 5
Prepare the Sausages
Prick the sausages with a fork and toss them with any leftover marinade. Allow to sit for 30 minutes.
Smoking
- 6
Set Up the Smoker
Preheat your smoker to 225°F (107°C) and prepare it with your choice of wood chips for smoking (such as hickory or apple wood).
- 7
Smoke the Pork Shoulder
Place the marinated pork shoulder in the smoker, fat side up. Smoke for about 8-10 hours, or until it reaches an internal temperature of 195°F (90°C).
- 8
Smoke the Beef Brisket
After the pork shoulder has been in the smoker for about 4 hours, add the beef brisket. Smoke for 10-12 hours, or until it reaches an internal temperature of 200°F (93°C).
- 9
Smoke the Chicken Thighs
Add the marinated chicken thighs to the smoker during the last 2 hours of cooking the brisket. Smoke until the internal temperature reaches 165°F (74°C).
- 10
Smoke the Sausages
Place the sausages in the smoker during the last hour of cooking the chicken. Smoke until browned and cooked through, about 1 hour.