Carved Meats Recipe
A selection of freshly carved meats.
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Ingredients
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Meats
Seasonings
Accompaniments
Method
Preparation and Seasoning
Season the Beef Brisket
Rub the beef brisket with 1 tablespoon of olive oil, followed by a mixture of 1 tablespoon of salt, 1 tablespoon of black pepper, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, and 1 tablespoon of smoked paprika.
Season the Pork Loin
Rub the pork loin with 1 tablespoon of olive oil and season with the remaining salt, black pepper, garlic powder, onion powder, and smoked paprika.
Prepare the Turkey
Rub the whole turkey with 1 tablespoon of olive oil and season generously with salt and pepper both inside and out.
Prepare the Chicken
Rub the whole chicken with the remaining olive oil and season generously with salt and pepper.
Cooking
Cook the Beef Brisket
Place the seasoned beef brisket in the smoker/oven and cook for 6-8 hours until it reaches an internal temperature of 195°F (90°C). Let it rest for 30 minutes before slicing.
Cook the Pork Loin
Place the pork loin in the smoker/oven and cook for 4-6 hours until it reaches an internal temperature of 145°F (63°C). Let it rest for 15 minutes before slicing.
Cook the Turkey
Place the turkey in the smoker/oven and cook for 3-4 hours or until the internal temperature reaches 165°F (74°C). Let it rest for 20 minutes before carving.
Cook the Chicken
Place the chicken in the smoker/oven and cook for 1.5-2 hours or until the internal temperature reaches 165°F (74°C). Let it rest for 15 minutes before carving.
Serving
Carve the Meats
Using a sharp carving knife, slice the brisket against the grain, the pork loin into medallions, the turkey into slices, and the chicken into quarters.
Arrange on Serving Platter
Arrange the carved meats on a large serving platter. Garnish with fresh herbs if desired.
Serve with Accompaniments
Serve the carved meats with BBQ sauce and gravy on the side for dipping.