Meat Sampler Recipe
Make Meat Sampler Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Smoked & Grilled Meats
Dry Rubs & Marinade
Basting Sauce & Glaze
Finishes & Garnish
Method
Preparation & Rubs
- 1
Trim and Dry
Trim excess silver skin and large hard fat caps from the brisket and pork shoulder, leaving a thin layer of fat for flavor (about 1/8 inch). Pat all meats dry with paper towels so the rub adheres.
- 2
Combine Dry Rub
In a bowl mix kosher salt, coarse black pepper, smoked paprika, brown sugar, garlic powder, onion powder and cayenne until even. Reserve about 1/3 of the mixture for the pork ribs.
- 3
- 4
Rub Meats
Generously apply the rub to the brisket and pork shoulder on all sides. Use the reserved 1/3 rub to season both sides of the baby back ribs after removing the membrane from the bone side. Massage remaining rub into chicken thighs.
Smoking & Grilling
- 5
- 6
Start Brisket and Pork Shoulder
Place brisket fat-side up and pork shoulder on the smoker away from direct heat. Insert a leave-in meat probe into the thickest part of the brisket and pork shoulder to monitor internal temperature. Smoke until internal temp reaches about 165°F (74°C). This will take roughly 6–8 hours depending on size and smoker consistency.
- 7
Wrap (Optional) and Continue
Once each cut hits ~165°F, wrap tightly in butcher paper (preferred) or foil to prevent stall and return to smoker. If wrapping, add 2 tbs butter and 2 tbs apple cider vinegar to the wrap for moisture. Continue smoking until brisket reaches 203°F (95°C) and pork shoulder reaches 195°F (90°C). Expect additional 4–6 hours.
- 8
Ribs and Chicken Timing
After the brisket and shoulder have been smoking for 2–3 hours (or when your smoker is stable), add the seasoned baby back ribs bone-side down and the chicken thighs skin-side up. Smoke ribs for 3 hours unwrapped, then wrap in foil with a splash (2 tbs) apple cider vinegar and 1 tbs butter and return for 1–1.5 hours until tender. For chicken thighs, smoke until internal temp reaches 165°F (74°C), about 1.5–2 hours, then if desired finish over direct heat to crisp skin for 2–3 minutes per side.
- 9
Glaze Finish
In the last 20 minutes of cooking, warm the barbecue sauce with honey and butter in a small saucepan over low heat. Unwrap meats and brush a thin layer of glaze on ribs and chicken, and a light pass on the exterior of brisket and pork shoulder to build a shiny finish. Return to smoker for 10–20 minutes to set the glaze.
Resting, Slicing & Plating
- 10
- 11
Slice and Pull
For brisket: slice against the grain into 1/4-inch thick slices across the point and flat where appropriate. For pork shoulder: shred/pull with forks or hands into bite-size pieces, keeping some larger pieces for texture. For ribs: cut between bones into individual ribs. For chicken: slice thighs across the grain into thick strips.
- 12
Assemble Meat Sampler
Arrange a selection of brisket slices (about 4–6), a scoop (about 1 cup) of pulled pork, 2–3 ribs, and 3–4 slices of chicken on a large platter or individual plates. Spoon additional warmed barbecue glaze over the pulled pork and ribs as desired. Garnish with chopped parsley, pickles and pickled red onions on the side.
- 13
Serve
Serve warm with optional sides such as coleslaw, cornbread or fries and provide extra barbecue sauce on the side. Leftovers keep well refrigerated for up to 3–4 days.