Pit-master Plate (serves 4-6) Recipe
Includes: Chopped Pork, Pulled Chicken, Pit-Smoked Turkey Breast, Smoked Wings, 1/2 Rack Spare Ribs, & USDA CAB Prime Brisket.
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Ingredients
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Brisket (USDA CAB Prime) - whole point & flat
Spare Ribs (1/2 Rack)
Smoked Wings
Pit-Smoked Turkey Breast
Pulled Chicken
Chopped Pork (Pulled/Chopped Shoulder)
Finishes & Serving
Method
Brisket (USDA CAB Prime) - whole point & flat
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Texas Crutch & Finish
When brisket hits ~165°F or begins to stall, wrap tightly in aluminum foil (or butcher paper) with a splash of 1/4 cup beef broth or apple cider if desired. Return to smoker and continue until internal temp reaches 203–205°F (95°C), another 2–4 hours. Remove, rest wrapped for 1 hour, then slice against the grain into flat and point portions. Reserve juices for serving.
Spare Ribs (1/2 Rack)
- 4
Prepare Ribs
Remove membrane from bone side of ribs. Lightly coat both sides with yellow mustard. Evenly apply the rib dry rub, pressing to adhere. Let rest 30 minutes at room temperature or refrigerate up to overnight for deeper flavor.
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Smoke & Spritz
Preheat smoker to 250°F (121°C) with fruit wood or mild hardwood. Place ribs bone-side down. Smoke for 2.5–3 hours, spritzing every 30–45 minutes with apple juice to maintain moisture and develop bark.
- 6
Wrap & Finish
When ribs reach desired bark and color (after ~3 hours), wrap tightly in foil with 2 tbs of apple juice and return to smoker. Continue until internal temp is around 200°F and meat is tender (probe slides in with little resistance), about 1–1.5 hours. Rest 10–15 minutes before slicing between bones.
Smoked Wings
- 7
Season
Pat wings dry. Toss with olive oil, salt, black pepper and smoked paprika so they are evenly coated. Let sit 15 minutes.
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Smoke & Crisp
Preheat smoker to 275°F (135°C). Arrange wings on grates with space between pieces. Smoke for 45–60 minutes until skin is set and internal temp reaches 165°F. For crispier skin, finish over direct heat on a grill or in a 425°F oven for 8–12 minutes, turning once. Toss with hot sauce if desired.
Pit-Smoked Turkey Breast
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Smoke
Preheat smoker to 275°F (135°C) with mild wood (apple or cherry). Place breast skin-side up and smoke until internal temperature reaches 160°F (71°C), about 1.5–2 hours depending on thickness.
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Pulled Chicken
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Season
Pat chicken pieces dry, rub lightly with olive oil then evenly with salt, black pepper and chicken rub. Let sit 15–30 minutes.
- 13
Smoke
Preheat smoker to 250°F (121°C) with apple or hickory wood. Place chicken on grates and smoke until internal temperature reaches 175–180°F (79–82°C) for tender pulled meat, about 2–3 hours depending on piece size.
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Rest & Pull
Remove chicken and let rest 10 minutes. Use forks or meat claws to pull meat into bite-sized shreds. Mix in 1/4 cup apple cider vinegar to moisten and add brightness. Taste and adjust salt. Keep warm until serving.
Chopped Pork (Pulled/Chopped Shoulder)
- 15
Prep & Season
Trim excess exterior fat from pork shoulder, then coat with yellow mustard as a binder. Combine brown sugar, kosher salt, black pepper, paprika and garlic powder and rub generously over entire pork.
- 16
Smoke Low & Slow
Preheat smoker to 225°F (107°C) using hickory or apple wood. Place pork shoulder fat-side up and smoke until internal temp reaches ~195–203°F (90–95°C) and meat is fork-tender, typically 8–12 hours depending on size. Spritz with apple cider vinegar or apple juice occasionally to maintain moisture.
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Rest, Pull & Chop
Remove pork and rest, wrapped, for 30–60 minutes. Pull meat into shreds, discard excessive fat and chop some portions coarsely to achieve a chopped texture. Mix in 1/2 cup apple cider vinegar (or reserved cooking juices) to taste and add up to 1 cup BBQ sauce if desired for serving.
Finishes & Serving
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Assemble the Pit-Master Plate
Arrange slices of brisket (both point & flat), a portion of chopped pork, pulled chicken, sliced pit-smoked turkey breast, smoked wings and 1/2 rack spare ribs on a large platter. Spoon reserved brisket juices over brisket slices and drizzle BBQ sauce over pulled meats as desired.
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Portioning
This recipe is designed to serve 4–6. Provide about 6–8 oz combined beef (brisket) per person plus 3–4 oz portions of each accompanying meat (pork, chicken, turkey) and 1–2 wings and a few rib bones per person as desired.