Three Meat Combo Recipe

Prepare rub

In a bowl combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder and cayenne (if using). Mix thoroughly until even.

Trim and bind brisket (if selected)

Trim thick fat cap to roughly 1/4 inch on brisket. Lightly coat brisket with yellow mustard to help the rub adhere, then apply a generous even layer of the dry rub, pressing it into the meat. Let sit in refrigerator for 2–4 hours or overnight for best flavor.

Prep pork shoulder (if selected)

Trim excess exterior fat, apply a light coat of mustard or oil, then massage a good portion of the dry rub into the surface, covering all sides. For extra moisture, inject with a few tablespoons of the apple juice/stock/Worcestershire injection (use a meat injector and inject several evenly spaced locations).

Prep ribs (if selected)

Remove membrane from back of ribs if present. Apply a light coat of oil then a thin layer of dry rub on both sides. Let rest at room temperature while smoker preheats.

Prep chicken (if selected)

Pat chicken dry, season inside and out with salt and pepper, then rub with the dry rub. Optionally inject with the apple-juice based injection and truss if using halves.

Prep sausage (if selected)

Leave sausages whole or slice in half lengthwise for faster service. Lightly prick casing in a few places to prevent bursting; toss with a small amount of rub.

Preheat smoker

Preheat smoker to 225°F (107°C). Use a mix of hardwoods: oak or hickory for beef, apple or cherry for pork/poultry, or a blend depending on the meats chosen. Stabilize temperature before loading meats.

Smoke schedule

Place meats in the smoker with space between pieces for airflow. Maintain 225°F. General timing guidelines: brisket 10–14 hours (until internal temp 195–203°F), pork shoulder 8–10 hours (until 195–205°F and probe-tender), ribs 4–6 hours (3-2-1 or until tender), whole chicken 3–4 hours (165–175°F in the thickest part), sausages 1–2 hours (until 160°F internal). Mop or spritz with apple juice or a 1:4 apple cider vinegar:water mix every 45–60 minutes after the first hour to maintain moisture.

Texas crutch (optional for brisket/shoulder)

When brisket or shoulder reaches a desired bark and an internal temp around 150–165°F and you notice a stall, wrap tightly in heavy-duty aluminum foil or butcher paper with 2 tablespoons melted butter and 1/4 cup apple juice/stock to speed through the stall. Return to smoker until target internal temp is reached.

Resting and slicing

Remove meats when they reach target internal temps. Rest brisket and pork shoulder wrapped for 45–60 minutes. Ribs rest 10–15 minutes. Chicken rest 10 minutes. Slice brisket against the grain into 1/4-inch slices. Pull pork shoulder with forks into bite-sized pieces, then mix with a little BBQ sauce if desired. Slice ribs between bones or serve as bones; slice sausage into medallions.

Finish with sauce

If desired, brush meats lightly with warm BBQ sauce and return to smoker or a hot grill for 5–10 minutes to set the glaze. Serve some sauce on the side.

Combine apple juice, chicken/beef stock, Worcestershire sauce and melted butter in a bowl. Use a meat injector to inject pork shoulder and larger beef pieces in several places to add moisture. Reserve remaining mixture to mop (brush) or spritz meats every 45–60 minutes during smoking.

Creamy coleslaw (quick)

Toss 4 cups shredded cabbage/carrot mix with 2/3 cup creamy dressing (mayonnaise 1/3 cup, apple cider vinegar 1 tbs, sugar 1 tbs, salt and pepper to taste). Chill until serving.

Southern-style baked beans (quick stovetop)

In a saucepan combine 2 cups canned baked beans, 2 tbs brown sugar, 1 tbs yellow mustard, 1 tbs ketchup, 1/4 cup diced onion (optional) and 2 slices chopped smoked sausage or 2 tbs chopped brisket. Simmer 15–20 minutes until flavors meld.

Garlic mashed potatoes (quick)

Boil 1 lb peeled quartered potatoes until tender. Drain, mash with 2 tbs butter, 1/4 cup warm milk, 1 clove minced garlic, salt and pepper to taste until smooth and creamy.

Cornbread (oven)

Prepare your favorite cornbread mix or batter, bake per package or recipe instructions, cut into squares and warm to serve.

Macaroni and cheese (comfort)

Prepare 2 cups cooked elbow macaroni. Make a simple sauce by melting 2 tbs butter, stirring in 2 tbs flour to make a roux, whisking in 1 1/2 cups milk until thickened, then stir in 1 1/2 cups shredded cheddar until smooth. Combine with pasta and heat through.

On a platter or tray select three meats (about 4–6 oz portion of each per person recommended). Arrange sliced brisket, pulled pork, ribs/sausage/chicken pieces attractively. Add two side portions (roughly 1 cup each or per item quantity above) alongside the meats.

Garnish with pickles or pickled onions, sprinkle chopped parsley, and serve with warm buns or white sandwich bread and extra BBQ sauce on the side. Note: brisket carries a $3 additional cost if chosen.