The Texas Sampler - 4 Meats Recipe

Prep

Trim excess fat from the brisket so a thin 1/4" fat cap remains. Pat dry with paper towels.

Combine kosher salt, black pepper, garlic powder and onion powder; rub all over the brisket. Let rest at room temperature 30 minutes or refrigerate up to overnight for deeper cure.

Preheat your smoker to 225°F (107°C) using charcoal and wood chunks. Place brisket fat-side up on the smoker grates, insert probe thermometer into the thickest part.

Smoke until internal temperature reaches 165°F (74°C), about 4–6 hours depending on size. Spritz with beef broth every 60–90 minutes to maintain moisture.

When 165°F is reached, wrap brisket tightly in butcher paper or foil and continue smoking until internal temperature hits 203°F (95°C), about another 3–5 hours.

Rest wrapped brisket in a cooler or warm place for at least 1 hour. Unwrap, slice against the grain for serving. Reserve any juices for serving.

Dry Rub & Prep

Mix brown sugar, smoked paprika, kosher salt, black pepper and garlic powder. Pat pork shoulder dry and coat thoroughly with the rub, pressing it into the meat. Let rest 30 minutes at room temperature or refrigerate overnight.

Preheat smoker to 225°F (107°C). Place pork fat-side up on smoker. Insert probe thermometer into the thickest part.

Smoke until internal temperature reaches 195–205°F (90–96°C), approximately 8–12 hours depending on size. After about 4–6 hours when bark is forming, spritz with apple cider vinegar mixed with water (1:1) every 60–90 minutes to keep surface moist and add flavor.

When pork reaches target temp and probe slides in with little resistance, remove and let rest in foil or a cooler for 45–60 minutes.

Use two forks or bear hands (with gloves) to pull pork into shreds. Mix in a tablespoon of the reserved cooking juices and 1 tablespoon apple cider vinegar to taste. Keep warm for service.

Brush sausages lightly with yellow mustard; this helps the smoke and seasoning cling and creates a shiny finish.

Place links on the smoker at 225°F (107°C) for 45–60 minutes until heated through and skin has a slight color and snap. Alternatively, finish on a hot grill for 3–4 minutes per side to get char marks.

Slice on the bias for serving or serve whole. Keep warm with the other meats.

Season & Cook

Toss chicken thighs with olive oil. In a small bowl combine paprika, garlic powder, onion powder, kosher salt and black pepper; rub evenly over the pieces.

Place chicken on the smoker at 225–250°F (107–121°C) skin-side up. Smoke until internal temperature reaches 165°F (74°C), about 1.5–2 hours depending on size. For crisper skin, move to a hotter zone or direct grill at the end and sear skin for 2–4 minutes per side.

Allow chicken to rest 5–10 minutes before serving so juices redistribute.

Warm the Texas-style BBQ sauce in a small pot or microwave. Offer vinegar-based mop/sauce on the side for pulled pork if desired.

Slice brisket and arrange on a platter with pulled pork, smoked sausage slices and chicken thighs. Spoon some BBQ sauce over meats or serve on the side.

Serve meats with pickles and white bread or slider buns. Bread slices are traditional in Texas barbecue to help soak up juices and balance richness.

Stagger cook times: start the pork shoulder first (longest, 8–12 hours), then the brisket so it finishes about the same time as the pork. Add sausages during the last 1–1.5 hours and chicken in the final 2 hours so all meats finish near the same time for best service.

Slice brisket and arrange meats family-style so guests can sample all four. Keep leftover juices from brisket and pork to drizzle over meat for added moistness.