Sampler Recipe

Prep and rub

Pat brisket dry. Mix kosher salt, coarse black pepper, paprika, garlic powder, and onion powder. Rub vegetable oil over the brisket, then coat evenly with the spice rub. Let sit at room temperature 30 minutes or refrigerate overnight for deeper flavor.

Smoke

Preheat smoker to 225°F (107°C). Add smoking wood. Place brisket fat-side up, monitor until internal temperature reaches about 195–203°F (90–95°C), roughly 1 to 1.25 hours per pound (approx 3–4 hours for 3 lbs, but could take longer). Maintain steady temperature and add wood as needed.

Rest and slice

Remove brisket, wrap in foil and rest 30–60 minutes. Slice against the grain into thin slices for serving on the sampler or in po' boys.

Prep rub and sear

Combine brown sugar, smoked paprika, chili powder, kosher salt and black pepper. Rub over pork shoulder. Heat vegetable oil in a Dutch oven over medium-high heat and brown the pork on all sides, 3–4 minutes per side.

Braise

Add apple cider vinegar and water or stock to the pot, bring to a simmer. Cover and braise in a 300°F (150°C) oven for 3–4 hours until meat is fork-tender (internal ~195°F). Alternatively, cook low in a slow cooker 6–8 hours on low.

Shred

Remove pork, reserve 1/2 cup braising liquid. Shred with two forks and toss with a little reserved liquid to keep moist. Adjust seasoning.

Slice andouille into 1/2-inch medallions if desired. Heat butter and olive oil in a skillet over medium-high heat. Sear sausage 2–3 minutes per side until browned and heated through. Keep warm; reserve a few slices to add to the red beans if using.

If using dried beans

Soak dried red beans overnight or quick-soak by covering with water, bring to a boil 2 minutes, then remove from heat and soak 1 hour. Drain.

Cook

In a heavy pot, sweat onion, celery and green pepper with a splash of oil until softened, about 5 minutes. Add minced garlic and cook 30 seconds. Add soaked (or canned drained) beans, chicken stock, thyme, bay leaf, cayenne/hot sauce, and the reserved andouille or ham hock. Bring to a simmer and cook gently 60–90 minutes (or until beans are tender) stirring occasionally and adding liquid as needed. If using canned beans, simmer 20–30 minutes to meld flavors. Remove bay leaf and meat bone if using, shred remaining meat into the beans. Season with salt and pepper to taste.

Finish

For creamier texture, mash some beans against the pot side to thicken. Keep warm for serving.

Place halved potatoes in salted water, bring to a boil and simmer until fork-tender, 12–15 minutes. Drain and let cool slightly. In a bowl whisk mayonnaise, Dijon mustard, apple cider vinegar, salt and pepper. Add potatoes, chopped celery, green onions and chopped hard-boiled eggs. Toss gently to combine. Chill at least 30 minutes before serving for best flavor.

Heat oil in a heavy skillet or fryer to 350°F (175°C). Pat fries dry. Fry in batches until golden and crisp, 3–5 minutes per batch. Drain on paper towels. While hot, toss with Creole seasoning and salt. Serve immediately.

Split rolls and butter cut sides lightly. Toast in a skillet or under broiler until golden. Spread mayonnaise or remoulade on rolls. Layer sliced brisket, pulled pork, seared andouille, a scoop of red beans (optional), a spoon of potato salad on the side, creole fries on the platter, and finish with pickles. Serve sampler family-style so guests can build po' boys to taste.

Combine vinegar, water, sugar and salt in a jar. Stir until dissolved. Add cucumber or dill slices, cover and refrigerate at least 30 minutes (better after 2 hours). Use as garnish for sandwiches and platter.