Mini Hog Recipe
Sampler of house-smoked meats, seasonal pickles, selected cheese
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Ingredients
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House-Smoked Meats
Method
Smoking the Meats
- 1
Prepare the Meat
Trim any excess fat from the pork shoulder, beef brisket, and chicken thighs. Rub the meats with salt, black pepper, paprika, garlic powder, and onion powder.
- 2
Marinate
Cover the seasoned meats with plastic wrap and let them marinate in the refrigerator for at least 4 hours, preferably overnight.
- 3
Preheat the Smoker
Preheat your smoker to 225°F (107°C) and add your choice of wood chips for flavor.
- 4
Smoke the Meats
Place the marinated meats in the smoker. Smoke the pork shoulder for about 6-8 hours, brisket for 4-6 hours, and chicken for 2-3 hours until they reach the desired internal temperature.
- 5
Rest the Meats
Once cooked, remove the meats and let them rest for at least 30 minutes before slicing.