Burnt Ends & 2 Meats Recipe

Trim excess silver skin and large fat caps from the pork shoulder and brisket point, leaving some fat for flavor. Pat all meats dry with paper towels.

Combine dry rub: in a bowl mix kosher salt (6 tbsp), black pepper (4 tbsp), paprika (4 tbsp), brown sugar (1 cup), garlic powder (3 tbsp), onion powder (2 tbsp), mustard powder (2 tsp) and cayenne (1 tsp). Stir until even.

Apply rub evenly: lightly coat pork shoulder, brisket, and turkey with yellow mustard or oil to help the rub adhere. Generously apply the dry rub to all sides of the pork shoulder and brisket. Use about half the rub for the pork and the other half for the brisket and turkey. For ham and sausage, use a light sprinkle of rub.

Prepare smoker for low-and-slow cooking at a steady 225°F (107°C). Use hardwoods such as oak, hickory or apple wood—apple or cherry pairs well with pork and turkey; hickory is good for brisket.

Place a water pan in the smoker to help maintain moisture. Position meats so air and smoke circulate: brisket point and pork shoulder near center, turkey breast on upper rack if available, ham and sausages on secondary racks or cooler zones.

Smoke pork shoulder: place pork shoulder fat-side up and smoke until internal temperature reaches about 160°F (71°C). This typically takes approximately 6–8 hours depending on size and smoker consistency.

Smoke brisket point: place brisket point fat-side up and smoke until it develops a dark mahogany bark and an internal temperature of around 165–175°F (74–79°C). This can take 5–7 hours. During these initial stages spritz meats every 60–90 minutes with a mixture of apple juice and apple cider vinegar (equal parts) to maintain surface moisture.

When the brisket point reaches 165–175°F and has a deep bark, remove it. Cube the point into 1–1.5" pieces. Reserve drip juices.

Toss cubes in a bowl with 1 cup beef broth, 1 cup apple juice, 1 cup honey and 1 cup barbecue sauce plus 2 tbsp melted butter to coat evenly.

Place cubes into a foil pan in a single layer and cover tightly with foil. Return to smoker at 250°F (121°C) for 45–60 minutes to allow cubes to tenderize and absorb sauce.

Uncover pan, stir gently to coat, and continue smoking for another 30–45 minutes to caramelize sauce and form sticky, caramelized edges—these are the burnt ends. Monitor closely to avoid burning.

Continue smoking pork shoulder until internal temperature reaches 195–203°F (90–95°C) and probe tender (probe slides in like butter). This is often 10–14 hours total at 225°F depending on size.

Once target temp is near, wrap the pork shoulder in foil with 1 cup apple juice and a tablespoon of butter (the 'Texas crutch') and return to smoker until it hits the final temp and becomes very tender (about 1–2 hours in foil).

Remove from smoker and rest wrapped for 30–60 minutes. Unwrap, drain excess liquid, and use meat claws or forks to pull the pork into shreds. Discard large chunks of fat.

Toss pulled pork with 1.5 cups barbecue sauce to taste. Keep warm for serving.

Turkey breast: brush with olive oil and melted butter, sprinkle reserved rub lightly, and smoke at 275°F (135°C) until internal temperature reaches 160–165°F (71–74°C) (about 2–3 hours depending on thickness). Remove and tent with foil; carryover will bring to safe temp of 165°F.

Ham: because it is fully cooked, smoke at 225–250°F until warmed through and glazed (about 45–90 minutes). Optionally baste with a little honey or glaze from the burnt-ends sauce in final 20 minutes to add shine and flavor.

Sausage: place on smoker during the last 45–60 minutes so links reach an internal temperature of 160°F (71°C) for pork sausage (or as package indicates). Turn occasionally for even color and slight snap.

Let turkey rest 15–20 minutes before slicing. Slice ham into serving portions or dice for sandwiches. Slice sausages into coins or serve whole.

Set up service station with pulled pork, brisket burnt ends, sliced turkey, ham, and sausage. Warm barbecue sauce on the side for additional saucing.

Assemble sandwiches or sliders: place pulled pork or turkey slices on rolls, top with burnt ends as a garnish or side, add pickles and coleslaw as desired.

Garnish with fresh chopped herbs if desired. Serve warm; leftovers keep well refrigerated for 3–4 days.