Aug 25 2026
Restaurants›Shiloh's Lounge & Grill›Smoked Sampler Platter Recipe

Smoked Sampler Platter Recipe

Inspired by Shiloh's Lounge & Grill
Time15h
Serves8

brisket, pulled pork, whole wings, baby back ribs (or turkey breast)

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Ingredients

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Brisket

Pulled Pork (Boston butt)

Whole Wings

Baby Back Ribs

Optional: Smoked Turkey Breast (alternative to ribs)

Sauces & Finishing

Method

Brisket

  1. 1

    Trim & Season

    Trim excessive hard fat from the brisket leaving about 1/4" fat cap. Rub the entire brisket lightly with yellow mustard to help the rub adhere. Combine kosher salt, coarse black pepper, garlic powder and onion powder; evenly coat brisket on all sides with the rub, pressing gently so it adheres.

  2. 2

    Preheat Smoker

    Preheat smoker to 225°F (107°C). Use oak or hickory wood; allow a steady thin smoke. Maintain stable temperature throughout the cook.

  3. 3

    Smoke

    Place the brisket fat-side up on the smoker grate. Insert a probe thermometer into the thickest part. Smoke at 225°F until internal temperature reaches 160-165°F, about 6-8 hours depending on size. Every 45–60 minutes spritz the brisket lightly with apple juice to maintain moisture and color.

  4. 4

    Texas Crutch (optional)

    When the brisket hits the stall (~160–165°F) you may wrap it tightly in heavy-duty foil or butcher paper (sprinkle a couple tablespoons of apple juice inside before sealing) and return it to the smoker. Continue until the internal temperature reaches 203–205°F for tender slices, about another 4–6 hours.

  5. 5

    Rest & Slice

    Remove the brisket from the smoker and rest, wrapped, in a cooler or warm place for at least 1 hour (up to 2 hours). Unwrap and slice against the grain into 1/4"–1/2" slices. Serve brisket on the platter.

Pulled Pork (Boston butt)

  1. 6

    Prep & Rub

    Trim excess fat from the pork shoulder leaving a thin fat layer. Lightly coat pork with yellow mustard to help the rub adhere. Combine brown sugar, paprika, kosher salt, coarse black pepper, chili powder and garlic powder. Generously rub the mixture all over the pork, massaging it into crevices.

  2. 7

    Preheat Smoker

    Bring smoker to 225°F (107°C). Use hickory or apple wood for a balanced smoke flavor.

  3. 8

    Smoke Low & Slow

    Place pork on the smoker with the fat cap up or down according to preference. Smoke until internal temperature reaches about 195–203°F and meat is probe-tender (probe slides in like softened butter). This will take roughly 10–14 hours for a 5 lb butt; monitor and maintain 225°F.

  4. 9

    Mop Occasionally

    Mix 1 cup apple cider vinegar with 1 cup water. Starting around 3–4 hours into the smoke, mop or spritz the pork every 60–90 minutes to keep the exterior moist and to add tang.

  5. 10

    Rest & Pull

    When the butt is done (203°F and very tender) remove and rest wrapped in foil or butcher paper for 30–60 minutes. Unwrap and shred with forks or meat claws, removing large pieces of fat. Toss with a little of the reserved mop or barbecue sauce to taste. Serve on buns or on the platter.

Whole Wings

  1. 11

    Prep

    Pat wings dry. If not already separated, cut wings at the joint into drumettes and flats, discarding tips or saving for stock. Toss wings with olive oil, baking powder (optional, for crisping), kosher salt, black pepper and smoked paprika, coating evenly.

  2. 12

    Preheat Smoker

    Heat smoker to 275°F (135°C) for wings — higher temp helps skin render and crisp.

  3. 13

    Smoke & Crisp

    Arrange wings skin-side up on the grate with some space between pieces. Smoke at 275°F for 45–75 minutes until skin is crisp and internal temperature reaches 165–175°F. If needed, finish over direct heat or in a very hot oven for a few minutes to crisp further.

  4. 14

    Sauce & Serve

    Toss smoked wings with hot sauce or serve sauce on the side. Place on the platter with other smoked items.

Baby Back Ribs

  1. 15

    Prep

    Remove membrane from the bone side of the ribs for better smoke penetration. Apply a thin layer of yellow mustard as a binder. Combine brown sugar, paprika, kosher salt, black pepper and garlic powder; rub evenly over both sides of ribs.

  2. 16

    Preheat Smoker

    Preheat smoker to 225°F (107°C). Use fruit woods like apple or a milder smoke if preferred.

  3. 17

    Smoke Unwrapped

    Place ribs bone-side down on the smoker and smoke for 2.5–3 hours until they develop a mahogany bark.

  4. 18

    Foil & Finish

    Prepare foil packets: place ribs meat-side up on heavy foil, add about 1/2 cup apple juice per rack, then seal tightly. Return to the smoker and cook for another 1–1.5 hours until tender (meat pulls back from bones and a toothpick slides between bones with little resistance).

  5. 19

    Glaze & Rest

    Remove ribs from foil and place back on the smoker for 15–20 minutes at 225°F. Brush with barbecue sauce during the last 10 minutes to set the glaze. Let rest 10 minutes, then slice between bones and arrange on platter.

Optional: Smoked Turkey Breast

  1. 20

    Prep & Brine (optional)

    For best results brine the turkey breast overnight in a simple brine (4 cups water, 1/4 cup kosher salt, 1/4 cup sugar) then rinse and pat dry. If not brining, rub with olive oil and the combined salt, pepper, paprika and garlic powder.

  2. 21

    Smoke

    Preheat smoker to 275°F (135°C). Place turkey breast skin-side up on the grate and smoke until internal temperature reaches 160–165°F (about 2.5–4 hours depending on size). Spritz occasionally with apple cider or chicken stock to keep moist.

  3. 22

    Finish & Rest

    Remove when 160–165°F; tent and rest 15–30 minutes (carryover will bring it to safe temp). Slice against the grain and serve as an alternative to the ribs on the sampler platter.

Sauces & Plating

  1. 23

    Sauces

    Warm the barbecue sauce and vinegar-based mop if desired. Offer sauces in small bowls for dipping: a tangy vinegar sauce for pulled pork, a sweet tomato-based bbq for ribs and brisket, and hot sauce for wings.

  2. 24

    Assemble Platter

    Arrange sliced brisket, pulled pork (stacked or sauced), glazed ribs, and smoked wings on a large platter. Garnish with pickles or pickled onions and serve buns or bread for pulled pork. Label or portion so guests can sample each item.

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