The Texas Sampler Recipe

Trim and Season

Trim excess fat from the brisket leaving about 1/4-inch fat cap. Rub yellow mustard over both sides to help the rub adhere. Mix kosher salt, black pepper, and garlic powder and apply evenly to all surfaces. Let rest refrigerated for 2–4 hours or at room temperature for 30 minutes before smoking.

Smoke

Preheat smoker to 225°F (107°C). Place brisket fat-side up on the smoker grates. Smoke until the internal temperature reaches 165°F (74°C), about 6–8 hours depending on size and smoker.

Texas Crutch (Optional) and Rest

When brisket hits ~165°F, transfer it to foil or butcher paper with 1 cup beef broth to keep moist, wrap tightly, and return to the smoker until internal temperature reaches 202–203°F (94–95°C), about 2–4 more hours. Remove and rest, still wrapped, for at least 1 hour before slicing against the grain.

Prep Ribs

Remove membrane from rib backs. Combine brown sugar, paprika, kosher salt, black pepper, onion powder, and garlic powder. Pat ribs dry, rub seasoning evenly onto both sides, pressing to adhere. Let sit 30 minutes to 1 hour.

Smoke and Spritz

Preheat smoker to 225°F (107°C). Place ribs bone-side down and smoke for 2.5–3 hours. Every 45 minutes, spritz ribs lightly with apple juice to maintain surface moisture and encourage bark formation.

Wrap and Finish

At 2.5–3 hours (or when ribs show good color), wrap ribs tightly in foil with 1/2 cup apple cider vinegar inside the foil to steam and tenderize. Return to smoker and cook until tender (probe slides in with little resistance), another 1–1.5 hours. Unwrap and rest 10 minutes before slicing between bones.

Smoke or Heat

Preheat smoker to 225–250°F (107–121°C). Place sausage links on the smoker for 45–60 minutes until heated through and casing is set and slightly browned. If you prefer juicier links, wrap in foil with 1/2 cup beer or water and steam for 10–15 minutes then finish unwrapped for color.

Glaze (Optional)

During the last 10 minutes, brush sausages with a mixture of yellow mustard and honey for a light glaze. Remove and let rest 5 minutes before serving.

Trim and Rub

Trim excess fat from the pork shoulder leaving a thin fat layer. Rub yellow mustard over the surface. Mix brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, and onion powder; apply liberally all over the shoulder. Let rest refrigerated 2–6 hours or at room temperature 30 minutes.

Smoke Low and Slow

Preheat smoker to 225°F (107°C). Place pork shoulder on the smoker fat-side up. Smoke until internal temperature reaches about 195–203°F (90–95°C), typically 10–14 hours for a 5 lb piece (plan approximately 1.5–2 hours per pound). Every 1–2 hours after the first 3 hours, mop or spritz with a mixture of apple cider vinegar and water to maintain exterior moisture.

Rest and Pull

When the shoulder reaches target temp and a probe slides in like softened butter, wrap in foil and rest in a cooler or warm oven for 1 hour. Unwrap and shred the pork using forks or bear claws, discarding large pieces of fat. Mix a small amount of reserved juices or BBQ sauce into pulled pork to moisten, if desired.

Arrange the sliced brisket, pulled pork, rib sections, and sausages on a large platter. Offer Texas-style BBQ sauce on the side. Serve with white bread or slider buns, pickles, and pickled onions. For a classic sampler, place small portions (2–3 oz) of each meat per person and allow guests to build sandwiches or taste each meat individually.

Keep warm: If not serving immediately, hold meats in a low oven (200°F / 93°C) or in foil in an insulated cooler to preserve moisture for up to 2 hours. Reheat gently — avoid drying out by adding a splash of broth or pan juices if needed.