Pick 2 Meats Recipe

Select and portion

Choose two different meats from the Meats list totaling about 2 lb (for example, 1 lb pulled pork + 1 lb sliced brisket). Keep them refrigerated until ready to reheat.

Preheat the oven to 300°F (150°C). Place sliced brisket or smoked sausage on a rimmed baking sheet; for pulled meats transfer to an oven-safe pan. Add 2–4 tablespoons water or beef/chicken broth to the bottom of the pan to keep moisture. Cover with foil.

Warm in the oven for 20–25 minutes (pulled meats) or 15–20 minutes (sliced brisket/sausage) until heated through (internal temp ~140–160°F). If using a microwave, heat in 1–2 minute increments, stirring, until evenly hot.

For grilled sliced chicken or freshly grilled items: if cold, reheat in a 350°F (175°C) oven 8–12 minutes or on a medium grill 3–5 minutes per side until warmed. Brush lightly with 1 tablespoon melted butter to keep moist while reheating.

While meats reheat, combine barbecue sauce and apple cider vinegar in a small bowl; whisk to blend. Taste and adjust: add up to 1 tablespoon vinegar for brightness or more sauce for saucier meat.

If glazing pulled pork or brisket, heat 1–2 tablespoons butter in a skillet over medium heat, add 3–4 tablespoons of the prepared sauce and the reheated meat, and gently toss 1–2 minutes so meat is evenly coated and slightly glossy.

Season lightly with kosher salt and freshly ground black pepper to taste. Sprinkle chopped parsley over the meats for freshness and color.

If serving with pickles or pickled onions, scatter them over the top or place alongside to provide acidity and crunch.

If serving sandwiches: split and lightly toast buns or rolls (butter optional). Pile one meat on each side of the bun then add your second meat on top (or serve as two separate piles if preferred). Spoon additional barbecue sauce over the meats as desired.

Top with a scoop (about 1/2 cup) of coleslaw if using — it adds creaminess and balance. Serve pickles on the side.

For platter service: arrange both meats side-by-side on a large board or platter, spoon extra sauce in a small bowl, and garnish with parsley and pickles. Serve with cornbread or potato salad as indicated.

Leftovers: refrigerate cooled meats in an airtight container up to 3–4 days, or freeze up to 3 months.