Pitmaster's Plate Recipe
Pulled Pork, Sliced Turkey, Meatloaf, Tri-Tip, Burnt Ends & Half Rack of Ribs including 2 large sides
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Ingredients
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Meats
Seasonings & Sauces
Sides
Method
Preparation
- 1
Marinate Pork Shoulder
Rub the pork shoulder with a mixture of smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper. Let it marinate for at least 1 hour or overnight in the refrigerator.
- 2
Prepare Turkey
For the turkey, season it with salt and pepper. Set aside.
- 3
- 4
Prepare Tri-Tip
Rub the tri-tip roast with salt and pepper. Set aside.
- 5
Prepare Burnt Ends
For the burnt ends, cut the brisket into cubes and season with the same rub used for the pork shoulder. Set aside.
- 6
Cooking
- 7
Cook Pulled Pork
Smoke the pork shoulder at 225°F (107°C) for about 8-10 hours until it reaches an internal temperature of 195°F (90°C). Shred the meat once done.
- 8
Cook Turkey
Smoke the turkey breast for about 3 hours or until it reaches an internal temperature of 165°F (74°C). Slice after resting.
- 9
Cook Meatloaf
Bake the meatloaf in a preheated oven at 350°F (175°C) for about 1 hour, or until fully cooked.
- 10
Cook Tri-Tip
Smoke the tri-tip for about 1.5 hours or until it reaches medium-rare (135°F/57°C). Let rest before slicing.
- 11
Cook Burnt Ends
Smoke the cubed brisket for 2 hours, then toss with BBQ sauce and smoke for an additional hour.
- 12
Cook Ribs
Smoke the ribs for about 4 hours, glazing with BBQ sauce halfway through.
- 13
Serve
Serve all meats on a large platter with coleslaw and baked beans on the side.
