Pick 3 Meats Recipe

Select and prepare meats

Choose any three meats from the list: pulled pork, brisket, turkey, ham, sausage. Each recipe portion below assumes about 1 lb per selected meat (total ~3 lb). If meats are precooked (common in deli or BBQ situations), proceed to warming step. If raw, follow the following sub-steps for each type.

Pulled pork (if raw or cold)

If you have cold pulled pork, warm gently: place pork in a covered oven-safe dish or deep skillet, add 1/4 cup of water or apple juice and 1/4 cup barbecue sauce, cover with foil, and heat in a 300°F (150°C) oven for 20–30 minutes until steaming. Alternatively, warm on low in a covered saucepan over medium-low heat, stirring occasionally.

Brisket (if raw / for finishing slices)

If cooking raw brisket is required (long-cook method not included here), use your preferred low-and-slow method. For already cooked brisket, reheat slices wrapped in foil with a splash (2–3 Tbs) of beef broth at 300°F (150°C) for 15–20 minutes, or warm in a skillet over medium-low heat until warmed through. Keep covered to retain moisture.

Turkey (if raw / for sliced roasted turkey)

For pre-roasted turkey breast: reheat in foil with 2–3 Tbs chicken broth at 300°F (150°C) for 15–20 minutes until warmed through, then slice thin. If using deli-style turkey, no additional cooking is required—just arrange for serving.

Ham (if raw / for glazed ham slices)

For pre-cooked ham slices: warm covered in a baking dish with 1–2 Tbs of water or glaze at 300°F (150°C) for 10–15 minutes. If you want to caramelize the edges, finish under a broiler 1–2 minutes watching carefully.

Sausage (if raw / for links)

If using fully cooked smoked sausage: slice into 1/2-inch pieces and warm in a skillet with a little oil over medium heat 4–6 minutes until heated. If raw fresh sausage, cook through to internal temperature 160°F (71°C) in a skillet over medium heat for 10–12 minutes, turning to brown evenly.

Combine and season

Once the three chosen meats are warmed or cooked, transfer them to a serving pan. Taste a small piece of each and season lightly with kosher salt and freshly ground black pepper as needed (use the 1/2 tsp salt and 1/4 tsp pepper listed). Toss pulled pork with 1/2 cup barbecue sauce (reserve remaining sauce for service) so it stays moist and flavorful.

Prepare buns

Preheat oven to 350°F (175°C) or use a skillet. Split buns or rolls, butter cut sides with the softened butter, place cut-side up on a sheet tray and toast in the oven 5–7 minutes until lightly golden, or toast in a skillet over medium heat until golden and crisp.

Assemble options

Offer the meats family-style and let people build sandwiches. Suggested combinations: pulled pork + brisket; turkey + ham + sausage; brisket + sausage + pulled pork. Place thinly sliced onions and pickles in small bowls for toppings. Provide remaining barbecue sauce and mustard for spreading.

Plate and garnish

For plated sandwiches: place 3–4 oz (about 1/4 lb) total meat per bun for sliders (or 6–8 oz for full-size). Top meats with a drizzle of sauce, a few pickle slices, and a little sliced onion. Garnish with chopped parsley if desired. Serve immediately while warm.

Storage and reheating

Keep leftover meats refrigerated in airtight containers for up to 3–4 days. Reheat gently in a covered dish with a splash of broth or water at 300°F (150°C) until steaming, or reheat portions in the microwave in short intervals, stirring between intervals.