Choice Of Any Three Meats Recipe

Choose and prepare meats

Select any three meats (examples provided). Trim excess fat from brisket and pork shoulder, remove silver skin from ribs if using, and pat all meats dry with paper towels. For chicken thighs, leave skin on for best flavor.

Portioning

Portion each selected meat into roughly 1 lb pieces (or adjust based on servings). This recipe assumes 1 lb of each of three meats to serve approximately 4–6 people.

Make the dry rub

In a small bowl, combine kosher salt, coarse black pepper, paprika, brown sugar, garlic powder, onion powder, ground cumin, chili powder, and cayenne (if using). Mix thoroughly until homogenous.

Apply rub

Generously coat each piece of meat with the dry rub, pressing it into the surface so it adheres. Use more rub on thicker cuts (brisket/pork shoulder). Let the rubbed meats sit at room temperature for 30–45 minutes or refrigerate for up to 12 hours for deeper flavor (if refrigerating, bring to room temp 30–45 minutes before cooking).

Option A — Low-and-slow smoking (preferred for authentic flavor)

Preheat smoker to 225°F (107°C). Place meats on smoker grates with space between pieces. For apple wood or hickory smoke, add wood chips as directed by your smoker. Smoke brisket and pork shoulder until internal temps reach: brisket 195–203°F (90–95°C) (approximately 1–1.25 hours per pound), pork shoulder 195–205°F (90–96°C) (similar timing), chicken thighs until 175–185°F (79–85°C) (about 1.5–2 hours). During cooking, spritz meats every 45–60 minutes with apple juice to maintain moisture. For ribs or sausage, follow internal temp/time guidelines (ribs ~6 hours, sausage ~165°F / 74°C).

Option B — Oven method

Preheat oven to 275°F (135°C). Arrange meats on a rack set in a roasting pan. Add a half-inch of water or apple juice to the pan to help humidity. Cook brisket and pork shoulder until internal temps reach the same targets above (brisket 195–203°F, pork 195–205°F), which may take 4–8 hours depending on size. Chicken thighs: roast 35–50 minutes until 175–185°F. For faster oven braise of pork shoulder, cover tightly with foil and roast at 300°F until fork-tender (3–5 hours).

Option C — Grill

Set up grill for indirect heat at medium-low (225–300°F). Place thicker cuts over indirect heat and close lid. Add soaked wood chips in a smoker box for smoke flavor. Monitor internal temps with a probe thermometer and follow the same target temperatures above. Move smaller/fast-cooking items (sausage, chicken) to direct heat at the end to crisp skin if desired.

Basting (optional)

In the last 30 minutes of cooking, mix apple juice, barbecue sauce, and apple cider vinegar. Brush a thin coat on the meats every 10–15 minutes to build a glaze. Avoid heavy sauce earlier in low-and-slow cooking to prevent burning.

Resting

When each meat reaches its target internal temperature, remove from heat and tent loosely with foil. Rest brisket and pork shoulder 30–60 minutes; rest chicken 10–15 minutes. Resting lets juices redistribute and makes slicing easier.

Slice and plate

Slice brisket against the grain into thin slices. Pull or chunk pork shoulder with forks for pulled-style serving, or slice if preferred. Serve chicken thighs whole or debone and slice. Arrange the three meats on a large platter.

Garnish and accompaniments

Sprinkle chopped parsley over the meats, add pickles or pickled onions to the platter, and provide buns or sliced bread plus mustard or extra barbecue sauce at the table. Offer serving utensils and a cutting board if guests will assemble sandwiches.

Portioning guidance

Plan roughly 6–8 oz cooked meat per person if serving with sides and bread; the three 1-lb portions (3 lb total raw) will yield approximately 2–2.5 lb cooked, serving about 4–6 people.