Papa Bears Sampler Recipe

Make the dry rub

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

Trim excess silverskin and large fat caps from the brisket and pork shoulder leaving about 1/4" fat cap. Pat all meats dry with paper towels. Lightly coat pork shoulder, brisket, and turkey breast with yellow mustard (acts as a binder).

Generously apply the dry rub to pork shoulder, brisket, and turkey breast, pressing the rub into the meat so it adheres. For the sausage, prick once or twice and rub lightly with a little of the rub.

Let the rubbed meats rest in the refrigerator, loosely covered, for 2–4 hours or overnight for deeper flavor. Remove from fridge 1 hour before smoking to come toward room temperature.

Preheat smoker to a steady 225°F (107°C). Use hardwoods like hickory, oak or apple for balanced smoke flavor. Maintain consistent temperature during the cook.

Smoke the pork shoulder (pulled pork)

Place the pork shoulder fat-side up on the smoker. Smoke at 225°F until internal temperature reaches 195–203°F — typically 10–14 hours depending on size. Spritz with apple juice every 45–60 minutes after the first 2–3 hours to keep the surface moist. When the shoulder hits around 160–165°F and a deep mahogany bark has formed, wrap tightly in foil (Texas crutch) with a couple tablespoons of apple juice and continue until 195–203°F. Rest for at least 45 minutes wrapped.

Smoke the brisket

Place brisket on the smoker flat-side up. Smoke until internal temp reaches 160–170°F (probe should meet some resistance), then tightly wrap in butcher paper or foil with 1–2 cups beef broth and return to smoker. Continue cooking until 200–205°F and the probe slides in like softened butter — usually 10–14 hours total. Rest wrapped for 1 hour before slicing against the grain for serving.

Smoke the turkey breast

Place turkey breast on the smoker and smoke at 225°F until the internal temperature reaches 160–165°F (about 3–5 hours depending on size). During the last 30 minutes, brush with a mixture of apple cider vinegar and honey (3:1 ratio) to glaze. Remove and rest 15–20 minutes before slicing.

Finish the smoked sausage

Add the sausage links to the smoker during the last 45–60 minutes of the cook to warm through and pick up smoke — target internal temp 160°F. If sausages are already pre-smoked, just heat to serving temperature and crisp the skins slightly.

Pulled Pork: After resting, unwrap the pork shoulder and transfer to a cutting board. Remove large pieces of fat and use two forks or meat claws to pull the pork into shreds. Mix in 1/2–1 cup of barbecue sauce and up to 2 tablespoons of reserved pork juices or butter to moisten. Keep warm.

Brisket: Unwrap the rested brisket, reserve any juices, slice the flat across the grain into 1/4" thick slices. Offer sliced brisket plain with sauce on the side or chop coarser for sandwiches.

Turkey: Slice the rested turkey breast against the grain into 1/4"–1/2" slices and arrange on a platter.

Sausage: Slice links on the bias into 1/2" medallions or serve whole. Toss lightly with 2–4 tablespoons of barbecue sauce if you like them glazed.

Prepare or reheat your chosen three sides (baked beans, coleslaw, mac & cheese, potato salad, cornbread, etc.). For hot sides: reheat gently on stovetop or in oven until steaming (baked beans and mac & cheese 325°F for 15–20 minutes). Keep coleslaw and potato salad chilled until serving.

If making cornbread squares, warm briefly in a 350°F oven for 6–8 minutes and brush with melted butter before serving.

On a large platter or divided plates, arrange generous portions of pulled pork, sliced brisket, turkey breast slices and smoked sausage. Add three chosen sides in separate compartments or bowls.

Garnish with chopped parsley and pickled red onion. Serve with extra barbecue sauce and buns or rolls on the side so guests can make sandwiches.

Leftovers: Store meats in airtight containers with a little reserved juice or sauce to keep moist. Refrigerate up to 4 days or freeze up to 3 months.