Sampler Plate Recipe
Pulled pork, brisket, turkey, sausage. Add ribs $4.00 each.
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Ingredients
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Pulled Pork
Brisket
Smoked Turkey
Sausage
Optional Ribs (add $4.00 each)
Assembly & Serving
Method
Pulled Pork
Season and Prep
Trim excess fat from the pork shoulder. Rub mustard evenly over the meat to help the rub adhere. Mix brown sugar, paprika, kosher salt, black pepper, garlic powder and onion powder; rub thoroughly all over the pork. Let sit refrigerated for at least 2 hours or overnight.
Smoke or Slow Cook
Preheat smoker to 225°F (107°C). Place pork shoulder fat-side up on the smoker and add apple juice to a spray bottle. Smoke until internal temperature reaches about 195–205°F (90–96°C), roughly 6–8 hours depending on size. Every hour after the first 2 hours, spritz the pork with apple juice mixed with apple cider vinegar to maintain moisture.
Brisket
Trim and Season
Trim excess fat leaving a thin fat cap. Combine kosher salt, coarsely ground black pepper, garlic powder and onion powder. Rub evenly over the brisket, pressing the rub into the meat. Let rest at room temperature 30 minutes or refrigerated overnight.
Smoke
Preheat smoker to 225°F (107°C). Place brisket on the smoker with fat-side up. Smoke until internal temperature of the point reaches roughly 200–205°F (93–96°C) and a probe slides in with little resistance — typically 10–14 hours for a 4 lb piece. Spritz occasionally with beef broth if it begins to stall or surface looks dry.
Rest and Slice
Wrap brisket in butcher paper or foil when it reaches 160–170°F (71–77°C) to help push through the stall, then continue until final temp. Rest wrapped for 1 hour. Slice against the grain into 1/8–1/4 inch slices for serving.
Smoked Turkey
Season
Pat the turkey breast dry. Rub with olive oil, then season evenly with kosher salt, black pepper, smoked paprika and chopped fresh thyme (if using). Let sit 30 minutes to absorb flavors.
Slice
Rest 15–20 minutes, then slice thinly against the grain for serving.
Sausage
Heat
If sausages are pre-smoked, heat gently. Heat a skillet over medium with 1 tsp vegetable oil. Sear sausages 3–4 minutes per side until browned and heated through (internal temp 140–160°F depending on type). If raw sausage, cook to appropriate internal temperature per package (usually 160°F for pork).
Slice
Slice links on the bias into 1/2-inch rounds for the sampler plate.
Optional Ribs
Prepare Ribs
Remove membrane from the back of the ribs. Rub the ribs evenly with the dry rub. Let rest 30 minutes to overnight in refrigerator for deeper flavor.
Cook Ribs
Preheat smoker to 225°F (107°C). Place ribs bone-side down and smoke for 3 hours. After 3 hours, wrap ribs in foil with a splash of apple juice or beer and continue cooking for another 1–2 hours until tender. Unwrap, brush with bbq sauce, then return to smoker for 15–30 minutes to set the sauce.
Portion
Cut each rack into 2–3 portions. Price each portion as required ($4.00 extra per rack portion as noted on menu).
Assembly & Serving
Portion the Meats
For one sampler plate (serves 2): portion about 4–6 oz pulled pork, 4–6 oz sliced brisket, 4 oz sliced turkey, and 3–4 oz sliced sausage. If adding ribs, include one portion per extra charge.
Arrange Plate
Place each meat in its own section on the plate or a shared tray. Add pickles, 2 slider buns or 2 slices of white bread, and a scoop (about 1/2 cup) of coleslaw if desired. Serve extra bbq sauce on the side.