Lite Family Style Bundle For 12 Recipe

General cook-and-hold

Choose two meats from the Meats section (1.5 lb each). Smoke or roast according to the meat type to internal temperatures: pulled pork and brisket — 195–205°F for tender pullability (allow for carryover), pulled chicken — 165°F, smoked sausage — 160°F. Rest meats 20–30 minutes after cooking before slicing or shredding.

Pulled pork (if chosen)

Cook a 1.5 lb pork shoulder at 225–250°F until internal temp reaches ~195–205°F (approx. 6–8 hours for larger pieces; for smaller 1.5 lb piece estimate 4–6 hours). Wrap in foil during stall if needed. Allow to rest 20–30 minutes, then shred with forks or meat claws. Mix in 2–4 tablespoons of reserved cooking juices or 2 tablespoons of BBQ sauce to moisten.

Brisket (if chosen)

Smoke a 1.5 lb brisket flat/point at 225–250°F until internal temp reaches 195–205°F and probe tender (may take 6–10 hours depending on size). Rest wrapped in foil and towels for 45–60 minutes. Slice thinly against the grain into 1/8–1/4" slices. Keep warm in an insulated pan with a little beef au jus or reserved juices to prevent drying.

Pulled chicken (if chosen)

Roast or smoke 1.5 lb chicken pieces at 350°F (roast) or 225–250°F (smoke) until internal temp 165°F. Allow to rest 10 minutes, then shred and mix with 2 tablespoons of pan juices or BBQ sauce to keep moist.

Smoked sausage (if chosen)

Smoke sausages at 225–250°F until internal temp 160°F (or cook to manufacturer's instructions). Rest 5–10 minutes, then slice into 1/4–1/2" rounds. Keep warm in foil or a covered pan.

Holding & presentation

Transfer each prepared meat into a heated, covered disposable pan or cambro. For pulled meats, place a small container of BBQ sauce alongside for guests to add. Label pans with the meat name. Provide serving tongs for sliced meats and serving spoons for pulled meats.

Potato salad (if chosen)

Prepare classic potato salad to yield 1 quart: boil diced potatoes until tender, cool slightly, then mix with mayonnaise, mustard, diced celery, diced onion, chopped hard-boiled eggs, salt, and pepper. Chill until service. Transfer to a quart-sized disposable container and refrigerate; bring to service temperature (cold) and label.

Creamy coleslaw (if chosen)

Prepare coleslaw to yield 1 quart: combine shredded cabbage and carrots with a dressing of mayonnaise, apple cider vinegar, sugar, salt, and pepper. Toss well and chill. Transfer to a quart container and refrigerate until service.

Baked beans (if chosen)

Prepare or reheat baked beans to yield 1 quart. Season with brown sugar, molasses, mustard, and bacon or smoked flavor if desired. Keep hot for service in a covered pan and transfer to a labeled quart container.

Macaroni & cheese (if chosen)

Prepare baked or stovetop mac & cheese to yield 1 quart. If baked, allow to cool slightly then cover and keep warm; reheat gently before service if needed. Transfer into a quart container or a heat-holding pan for service.

Portioning & serving

Place each side in a clearly labeled quart disposable container or a heated pan. Provide at least one serving spoon per side. Keep cold sides chilled on ice until serving; keep hot sides in insulated carriers.

Portion the BBQ sauce into a 1-pint squeeze bottle or sealed container and label. Provide the pint alongside the meats for guests to use. Place pickles in a small covered container (1 cup) and label.

Arrange 24 slices of sandwich bread on a disposable tray or keep in a sealed bag (approximately 2 loaves worth). If serving as slider-style, slice loaves accordingly. Keep bread covered to prevent drying.

Provide disposable plates (12), utensil packs (fork, knife, napkin) for each guest, and serving tongs/spoons as noted. Include brief serving labels (Meat A, Meat B, Side 1, Side 2) for guest convenience.