Two Meat Combo Recipe
Choose any 2 or our delicious juicy slow smoked meats. Then combine that with any 2 of our homemade sides and you have a match made in heaven! Well actually made in our kitchen but still definitely made with love! (Brisket additional $3)
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Ingredients
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Meats (choose any 2)
Dry Rub / Seasoning (per 5–6 lb whole cut; scale as needed)
Smoke & Finish
Sides (choose any 2)
Assembly & Garnish
Method
Meats (smoking low and slow)
Trim & Season
Trim excess fat and silver skin from each chosen cut, leaving about 1/8" of fat on brisket or pork for moisture. For each whole 5–6 lb cut use the provided dry rub: evenly coat meat with a light layer of brown sugar, then rub the spice mixture (kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne). For smaller portion sizes (0.5 lb per serving) scale the rub proportionally and press onto the meat so it adheres.
Prepare Smoker
Preheat your smoker to 225°F (107°C). Add wood chunks (post oak, hickory, or apple) to generate a steady clean smoke. Stabilize temperature before placing meat on.
Smoke
Place the seasoned cuts on the smoker rack fat-side up (brisket/pork) or skin-side up (chicken). Insert a probe thermometer into the thickest part of each cut. Smoke at 225°F until target internal temperatures: brisket 195–203°F, pork shoulder 195–203°F (probe-tender), chicken 165°F, sausage 160–165°F. This can take 3–14 hours depending on cut and size; for menu portions assume pulling from larger cook and holding to order.
Spritz & Wrap (mid-cook, optional)
Every 60–90 minutes spritz the meats with apple juice or beef broth to maintain surface moisture. For brisket or pork shoulder, when color (bark) development stalls and internal temp ~155–165°F, wrap tightly in butcher paper or foil and return to smoker until finished to speed the cook and preserve moisture.
Rest & Slice/Pull
When meats reach their target internal temperature, remove from smoker and rest in a warm cooler or covered with foil for 30–60 minutes (brisket/pork) or 10–15 minutes (chicken/sausage). Slice brisket thinly across the grain. Pull pork shoulder into bite-sized shreds with forks, season to taste with a few pinches of salt and pepper and toss with a tablespoon of barbecue sauce if desired. Slice sausage into rounds; slice chicken as served.
Sides (prepare or portion)
Portion two chosen homemade sides into 1-cup servings. If making from scratch, follow standard recipes: creamy coleslaw (shredded cabbage and carrots tossed with mayo-vinegar dressing), macaroni and cheese (pasta baked with cheese sauce), baked beans (slow-simmered with molasses and bacon), collard greens (simmered with smoked ham hock), potato salad (boiled potatoes with mayo-mustard dressing), cornbread (baked and sliced). Keep hot sides at serving temperature (140°F) and cold sides chilled.
Assembly & Serve
Build the Two Meat Combo: On a plate or tray, arrange two selected meats (approx. 0.5 lb each) side-by-side. For brisket, fan 4–6 thin slices; for pulled pork, mound about 1 cup; for chicken, place the portioned pieces; for sausage, arrange 4–6 slices. Add the two chosen sides (1 cup each) beside the meats.