Southern Smoker Recipe

Prepare meat and rub

Trim excess fat from the chosen cut, leaving a thin fat cap for pork/turkey/chicken as desired. Combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and cayenne in a bowl. Rub mustard evenly over the meat (acts as binder), then apply the dry rub, pressing to adhere. For ham (already cooked), skip mustard and use a lighter rub or glaze application.

Preheat smoker

Preheat smoker to a steady 225°F (107°C). Soak wood chips if using chips; use chunks for longer smoke. Maintain low-and-slow temperature throughout the cook.

Smoke the meat

Place meat fat-side up on the smoker. Insert probe thermometer into the thickest portion. Smoke until internal temperature reaches the following targets: pork shoulder 195–205°F, turkey breast 180–185°F, chicken thighs 175–185°F, ham (if cooking to reheat and pull) 165–175°F. Plan ~1.25–1.5 hours per pound for pork shoulder as a guideline; monitor temperature rather than time. Spritz the meat every 45–60 minutes with apple juice or broth to maintain moisture.

Rest and pull

When target temp is reached, remove meat and wrap loosely in foil and towels, place in an insulated cooler or warm oven and rest for 45–60 minutes. This makes pulling easier and keeps the meat moist. Unwrap, discard large fat pieces, and pull apart using two forks or gloved hands. For ham or turkey, remove bones then shred. For chicken, remove bones if present and shred.

Finish and hold

Toss pulled meat with 1–2 cups of chosen sauce per 5 lbs as a light coating, reserving additional sauce for serving. Transfer to well-oiled catering pans, add 1/4–1/2 cup apple juice or broth per pan, cover tightly with foil, and hold in a 140°F holding cabinet or oven until service (up to 4 hours). For sandwich service, keep some meat unsauced so guests can choose.

Eastern-style vinegar sauce

Combine 4 cups apple cider vinegar, 1 cup water, 1/4 cup brown sugar, 2 tbs hot sauce, 1 tbs red pepper flakes, 2 tbs kosher salt, and 1 tbs black pepper in a saucepan. Heat just to dissolve sugar and salt, then cool. Portion into serving containers.

Kansas City-style BBQ sauce

In saucepan combine 4 cups ketchup, 1 cup molasses, 1/2 cup brown sugar, 1/2 cup apple cider vinegar, 2 tbs Worcestershire, 2 tbs yellow mustard, 2 tsp smoked paprika, 1 tsp garlic powder, and salt to taste. Simmer 15–20 minutes to blend flavors and cool before portioning.

Mustard-based Carolina sauce

Whisk together 3 cups yellow mustard, 1 1/2 cups apple cider vinegar, 1/2 cup brown sugar, 2 tbs Worcestershire, 2 tsp hot sauce, and 1 tsp cayenne. Chill and portion.

Alabama white sauce

Whisk 4 cups mayonnaise with 1 cup apple cider vinegar, 2 tbs lemon juice, 2 tbs sugar, 1 tbs prepared horseradish, 2 tsp salt, and 1 tsp black pepper. Keep chilled.

Coleslaw

Prepare or transfer prepared coleslaw into catering pans. If making from scratch, combine shredded cabbage and carrots with a dressing made from mayonnaise, apple cider vinegar, sugar, salt, and pepper. Chill until service.

Baked beans

Heat prepared baked beans in a large pot or in pans in a 325°F oven until steaming (20–30 minutes). Taste and adjust seasoning. Keep covered for service.

Macaroni & cheese

If preparing ahead, cook pasta until al dente and combine with cheese sauce. Bake until bubbly before service or hold covered in pans at 140°F.

Potato salad

Prepare or portion potato salad and keep chilled until service. Garnish with paprika or chives.

Collard greens

Simmer seasoned collards until tender. Keep warm and transfer to catering pans for service.

Cornbread

Bake cornbread, cool slightly, cut into squares, brush with melted butter and keep covered for service.

Decide whether to serve plated (meat + two sides + roll) or buffet-style (serve pans of pulled meat, two side pans, rolls, sauces, and garnishes).

If buffet: Arrange pans with pulled meat (sauced and unsauced), two side pans, rolls and/or buns, sauces in ladles or squeeze bottles, and garnishes (pickles, sliced red onion) on the table. Provide tongs, spatulas, and serving spoons.

If plated: Portion approximately 4–6 oz of pulled meat per person (about 1/4–1/3 lb), two 1-cup servings of sides, and 1 roll or bun per person. Garnish as desired.

Label pans with contents and allergen info (e.g., mayo in coleslaw or Alabama white sauce). Keep hot items at or above 140°F and cold items at or below 40°F. Hold sauces chilled or at room temp as appropriate.

Warm rolls or buns in a low oven (300°F) for 5–10 minutes, brush with melted butter just before serving. Keep covered to retain moisture.

Place pickles and sliced red onions in small bowls for self-service garnish.