Whole Hog Recipe

Prep brisket

4–24 hours before cooking: Trim excess fat from brisket leaving a 1/4" fat cap. Separate any hard pieces. Coat entire brisket lightly with yellow mustard as a binder, then apply 1/3 of the dry rub evenly, pressing into the meat. Refrigerate uncovered on a tray if prepping day ahead.

Prep ribs

Remove membrane from underside of each rack. Lightly coat with mustard, then apply another 1/3 of the dry rub, ensuring even coverage on both sides. Stack on trays, cover loosely, and refrigerate if prepping ahead.

Prep pork shoulder

Trim excess fat and silver skin. Apply mustard binder and the remaining dry rub, massaging it into all surfaces. Let sit refrigerated 4–24 hours for flavor penetration.

Prep sausages

Bring sausages to near-room temperature (30–60 minutes) before smoking to encourage even cooking. Prick any air pockets if necessary.

Start smoker and establish temperature

Set smoker to a steady 225–250°F (107–121°C). Use hardwoods like oak, hickory, or fruitwoods (apple, cherry) for balanced smoke. Stabilize for 30 minutes before loading meat.

Smoke brisket

Place brisket fat-side up on smoker grates. Smoke at 225–250°F until internal temp reaches ~155–165°F (this typically takes ~6–8 hours depending on size and smoker). Spray or mop every 60–90 minutes with a mix of apple juice and apple cider vinegar to maintain surface moisture. When 155–165°F is reached and a deep mahogany bark has formed, wrap tightly in butcher paper or foil and return to smoker.

Continue brisket to finish

Continue cooking wrapped brisket until internal temperature hits 200–205°F and probe tender (probe should slide in with light resistance). Remove, rest wrapped in insulated holding box for at least 1–2 hours (preferably 2) before slicing against the grain into 1/4" slices.

Smoke ribs

Place ribs bone-side down on the smoker at 225–250°F. Smoke for 3 hours unwrapped, mopping lightly once at the 90-minute mark. After 3 hours, wrap each rack in foil with a couple tablespoons of apple juice inside to steam and tenderize. Return to smoker for another 1–1.5 hours until internal temp is ~195–203°F or meat pulls back from bones and is tender. Rest in foil 15–30 minutes before slicing into individual ribs.

Smoke pork shoulder (pulled pork)

Place shoulder on smoker at 225–250°F and smoke unwrapped for 6–8 hours until internal temp reaches ~195–205°F and probe tender. Optionally (around 160–170°F), spritz every 60–90 minutes with mop. When target temp and tenderness reached, wrap in foil and rest in insulated box for 1–2 hours. Shred with forks or bear claws, mixing in some reserved juices or mop to keep moist.

Smoke sausages

Place sausages on smoker at 225–250°F for 1.5–2 hours until internal temp reaches 160°F. If you prefer grill-mark finish, finish over direct heat briefly. Keep sausages warm in holding box.

Combine apple juice (32 fl oz), apple cider vinegar (16 fl oz), water (16 fl oz) and 2 tbs Worcestershire sauce in a spray bottle or mop bucket. Use this mixture to lightly spray or mop brisket, ribs and pork shoulder every 60–90 minutes during the smoking process to maintain surface moisture and encourage bark development. Reserve a small portion of spray to mix with pulled pork if needed for moistness.

Combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder, cayenne, and ground mustard in a bowl and whisk until fully blended. Divide into thirds: apply portions during initial meat prep for brisket, ribs, and shoulder as described above. Keep remaining rub on hand to re-season trimmed ends or to add to pulled pork if it needs a flavor boost while resting.

Warm house BBQ sauce if serving hot (gently in a pot over low heat or in a steam pan). Place pickles and sliced onions in bowls for service. Halve buns if needed and warm briefly before serving. Label each pan and set up a service line: sliced brisket, pulled pork, ribs, sausages, 4 large sides, sauce, pickles, onions, and buns.

If sides are prepared offsite, reheat to serving temperature: mac and cheese and cornbread casserole to 165°F, baked beans to 165°F, coleslaw keep chilled. Hold hot pans in cambros or insulated boxes until service; keep coleslaw chilled on ice. Stir mac and cheese and beans periodically to prevent skinning; add a splash of cream or stock if they thicken too much.

After meats rest, unwrap and transfer to pans for service. Brisket: slice against grain and fan in pan. Pulled pork: shred and mix with a small amount of reserved juices or mop to keep moist (offer additional sauce on the side). Ribs: cut into individual ribs and arrange in a pan. Sausages: slice or leave whole in a pan. Cover pans loosely with foil and place in insulated boxes to keep warm. Provide tongs, serving spoons, butcher paper or trays, and designate a labeling system for guests.