Pick 2 Meats Recipe

Decide which two meats you want to prepare from the list. The recipe below includes instructions for pulled pork, brisket, turkey, ham, and sausage so you can follow the relevant sections for each chosen meat.

Make the dry rub: in a bowl combine kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder, and cayenne (if using). Mix thoroughly.

If using pulled pork or brisket, preheat your smoker or oven to 225–250°F (107–121°C). For turkey, ham, or sausage, you can use smoker, oven, or stovetop depending on cut (details below).

Prep

Trim excess fat from the pork shoulder, leaving a thin fat cap. Pat dry. Rub a thin layer of yellow mustard over the meat to help the rub adhere (optional). Apply a generous amount of the dry rub all over the pork, pressing it into the surface.

Cook

Place pork on the smoker/grill or in a roasting pan fat-side up. Maintain temperature at 225–250°F (107–121°C). Smoke or roast until internal temperature reaches about 195–205°F (90–96°C), which typically takes 1.5–2 hours per pound (for 2 lbs expect ~3–4 hours) but check with a probe thermometer.

Rest & Pull

Remove pork, tent loosely with foil, and rest for 20–30 minutes. Using two forks or meat claws, shred the pork into large and small pieces. If desired, mix in 1/2–1 cup of BBQ sauce and 2–3 tablespoons apple cider vinegar to moisten and balance flavor. Keep warm until serving.

Prep

Trim hard fat and silver skin from the brisket, leaving about 1/8–1/4 inch of fat to protect the meat. Apply a light coat of mustard if desired then rub generously with the dry rub, covering both point and flat evenly.

Cook (low-and-slow)

Place brisket on the smoker or in a roasting pan. Cook at 225–250°F (107–121°C) until internal temperature reaches 195–205°F (90–96°C). Plan on roughly 1–1.25 hours per pound for a well-smoked brisket, but monitor with a thermometer. You can wrap in foil (Texas crutch) once it hits ~160°F to speed through the stall; add 1/2 cup beef or chicken stock inside the foil packet to keep moist.

Rest & Slice

Let brisket rest, wrapped, for at least 45 minutes. Slice thinly against the grain for serving. Toss slices lightly with warm BBQ sauce if desired or serve sauce on the side.

Prep

If using a whole breast, pat dry. Lightly coat with mustard and apply rub evenly. If bone-in, adjust cooking time upward slightly.

Cook (smoker or oven)

Roast or smoke at 325°F (163°C) until internal temperature reaches 165°F (74°C) in the thickest part of the breast. For a 2-lb breast expect ~1–1.5 hours; check temperature early. Optionally baste with a mixture of apple cider vinegar and melted butter during the last 30 minutes for added moisture.

Rest & Carve

Rest for 10–15 minutes, then slice thin across the breast. Serve with a light brush of BBQ sauce or pan juices.

Prep

If using a ham steak or smaller bone-in piece, score the surface in a diamond pattern. Lightly rub with the dry rub; for classic glazed ham finish, reserve some brown sugar.

Cook

Bake at 325°F (163°C) until heated through — approximately 15 minutes per pound for a pre-cooked ham. For an uncooked ham follow package instructions to reach recommended internal temp (usually 145°F /63°C for pork followed by 3-minute rest). In the last 20 minutes, brush with BBQ sauce mixed with 1–2 tbsp brown sugar and a splash of apple cider vinegar; broil briefly to caramelize if desired.

Rest & Serve

Let rest 10 minutes, then slice and serve with extra sauce or pickles.

Prep

If sausages are linked, separate if desired. Prick any very large sausages lightly to avoid bursting.

Cook

Grill or pan-sear over medium heat until internal temperature reaches 160°F (71°C) for pork sausage (or 165°F /74°C for poultry sausage), turning occasionally for even browning, about 8–15 minutes depending on thickness. Alternatively, simmer in a little stock for 10–15 minutes, then finish on a hot pan or grill for color.

Serve

Slice on the bias for sandwiches or serve whole with mustard and pickles.

Keep both chosen meats warm. If combining two meats on one sandwich (recommended combos: pulled pork + brisket, brisket + sausage, turkey + ham), layer the heartier sliced meat first (brisket or turkey), then add shredded or saucier meat (pulled pork or sliced sausage).

Lightly toast slider buns or rolls. Spread a little BBQ sauce on the top and/or bottom bun. Add meat, a spoonful of pickles or pickled onions, and garnish with chopped parsley if desired.

Serve remaining meats family-style on a platter with extra BBQ sauce, pickles, and buns so guests can build their own picks.