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Restaurants›J. Render's Southern Table & Bar›Bbq Sampler Recipe

Bbq Sampler Recipe

Inspired by J. Render's Southern Table & Bar

Time10h

Serves6

Choose from Pulled Pork, Pulled Chicken, Beef Brisket, Purnell’s Ky Proud Smoked Sausage, Quarter Chicken, 3 Baby Back...

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Ingredients

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Pulled Pork

4 lbs Pork Shoulder

2 cups BBQ Sauce

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Onion powder

Pulled Chicken

3 lbs Boneless chicken thighs

1 1/2 cups BBQ Sauce

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins paprika

Beef Brisket

4 lbs Beef Brisket

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 tsp Onion powder

Smoked Sausage

1 lb Purnell’s Ky Proud Smoked Sausage

Quarter Chicken

2 pieces Quarter Chicken

1 cup BBQ Sauce

1 tsp Celtic sea salt

1 tsp black pepper

Baby Back Ribs

3 racks Baby Back Ribs

2 cups BBQ Sauce

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs Brown sugar

Method

Pulled Pork

Preheat the smoker to 225°F (107°C).

Rub the pork shoulder with salt, black pepper, garlic powder, and onion powder.

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

Remove the pork from the smoker, let it rest, then shred with two forks and mix with BBQ sauce.

Pulled Chicken

Season the chicken thighs with salt, black pepper, and paprika.

Cook the chicken thighs in the smoker at 225°F (107°C) for approximately 4 hours or until they reach an internal temperature of 165°F (74°C).

Shred the chicken and mix with BBQ sauce.

Beef Brisket

Season the brisket with salt, black pepper, garlic powder, and onion powder.

Smoke the brisket at 225°F (107°C) for about 10-12 hours until it reaches an internal temperature of 195°F (90°C).

Let the brisket rest for at least 30 minutes before slicing.

Smoked Sausage

Slice the smoked sausage into bite-sized pieces.

Heat on the grill for about 5-10 minutes until warmed through.

Quarter Chicken

Preheat the grill to medium-high heat.

Season the quarter chicken with salt, black pepper, and BBQ sauce.

Grill for 30-35 minutes, turning occasionally, until the chicken is cooked through.

Baby Back Ribs

Rub the baby back ribs with salt, black pepper, and brown sugar.

Smoke the ribs at 225°F (107°C) for about 5-6 hours, basting with BBQ sauce every hour.

Remove from the smoker and let rest for 10 minutes before serving.