4 Meat Plate Recipe

Make the dry rub

In a bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder, dry mustard and cayenne. Mix until even.

Trim and bind meats

Pat brisket, pork shoulder, and chicken thighs dry with paper towels. Lightly coat all pieces with yellow mustard as a binder (about 1/2 tablespoon per piece for thighs, 1 tablespoon for larger cuts). This helps the rub adhere.

Apply rub

Generously rub the dry mix over the brisket and pork shoulder (about 1–1.5 tablespoons rub per pound) and over the chicken thighs (about 1 teaspoon per thigh). For the sausage, score the casing lightly and rub a little of the mixture so it picks up flavor.

Preheat smoker or grill

Preheat smoker to 225–250°F (107–121°C). If using a charcoal or gas grill, set up for indirect heat and add soaked wood chips or chunks (hickory, oak, or apple). Maintain temperature in that range.

Set up mopping liquid

Combine apple cider vinegar, apple juice and olive oil in a small bowl or mop pot. Keep at room temperature to periodically mop meats during the smoke.

Smoke the brisket

Place the brisket fat-side up on the smoker. Smoke until the internal temperature reaches 195–203°F (90–95°C), about 1 to 1.25 hours per pound (for 2 lbs expect ~2–2.5 hours), mopping lightly with the vinegar/apple mix every 45–60 minutes after the first hour.

Smoke the pork shoulder

Place the pork shoulder in the smoker. Smoke until the internal temperature reaches 195–205°F (90–96°C), about 1.25–1.5 hours per pound (for 2 lbs expect ~2.5–3 hours). Mop every 45–60 minutes after the first hour.

Cook the chicken thighs

Add the chicken thighs to the smoker or indirect zone of the grill. Smoke until the internal temperature reaches 175–180°F (79–82°C), ~45–60 minutes depending on size. Mop once halfway through if desired.

Cook the sausage

Add the smoked sausage for the last 45–60 minutes, until heated through and the casing shows color, about 140–160°F (60–71°C) internal — sausages are usually pre-cooked or smoked but benefit from smoke time and color.

Wrapping option (Texas crutch)

If the brisket or pork shoulder hits a stall (temperature plateau) for multiple hours, tightly wrap in foil or butcher paper with a splash of apple juice and return to the smoker to finish faster and retain moisture.

Rest the meats

When each meat reaches target temperature, remove from smoker. Tent brisket and pork shoulder loosely with foil and let rest for 30–60 minutes (brisket 45–60, shoulder 30–45). Chicken and sausage can rest 10–15 minutes.

Slice and pull

Slice brisket thinly against the grain. Pull the pork shoulder into shreds using forks, discarding excess fat. Slice sausage into 1/2-inch rounds. Serve whole or slice chicken thighs into 1/2-inch pieces.

Sauce and garnish

If using barbecue sauce, toss pulled pork lightly with 1/2–3/4 cup sauce (reserve some for serving). Offer sauce on the side for brisket, chicken and sausage. Garnish with chopped parsley and serve with pickles and bread or buns.

Arrange a 4-meat plate with portions of sliced brisket (3–4 oz), pulled pork (3–4 oz), two chicken thigh portions (approx. 3–4 oz total) and 3–4 slices of sausage. Add pickles on the side and bread or buns for making sandwiches. Serve warm.